Restaurants
- Abram Plaut added a new meal Ramen at Daitō Soba (元祖大東ソバ) at Daitō Soba (元祖大東ソバ)
Recommended bowl: Minamidaitōjima style
This centrally located shop takes inspiration from Minamidaitōjima, a small island located east of Okinawa where the master is from. The main menu offering is Okinawa-style soba, served in a chicken, pork and katsuo based soup. The noodles are housemade, cut slightly thicker than the traditional Okinawa style.... More
Recommended bowl: Minamidaitōjima style
This centrally located shop takes inspiration from Minamidaitōjima, a small island located east of Okinawa where the master is from. The main menu offering is Okinawa-style soba, served in a chicken, pork and katsuo based soup. The noodles are housemade, cut slightly thicker than the traditional Okinawa style. Most customers order the Daitō sushi set, which includes a bowl of noodles and two pieces of nigiri sushi, usually kajiki (swordfish). True to form, the sushi is done Minamidaitōjima style, with the fish marinated in soy sauce and mirin before it's formed into sushi. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメン豚山 幡ヶ谷店 at Butayama Hatagaya
小 ラーメン / Shō Ramen / Butayama — Hatagaya, Tokyo
Jiro inspired tonkotsu-shoyu soup is made from pork, pork back bones, leg bones and back fat, all boiled for several dozen hours. Thick noodles contain 100% Oshon flour. Topped with pork belly chashu (simmered for five hours), bean sprouts, cabbage and garlic.
Operated by GIFT Holdings... More
小 ラーメン / Shō Ramen / Butayama — Hatagaya, Tokyo
Jiro inspired tonkotsu-shoyu soup is made from pork, pork back bones, leg bones and back fat, all boiled for several dozen hours. Thick noodles contain 100% Oshon flour. Topped with pork belly chashu (simmered for five hours), bean sprouts, cabbage and garlic.
Operated by GIFT Holdings Inc, a company that runs a number of ramen brands including Machida Shoten, Ganso Abura Dou, Gatton, Nagaoka Shokudo, E.A.K. Ramen and the entire Tokyo Ramen Yokocho (adjacent to Tokyo Station). The company was established with the birth of Machida Shoten in Machida in January of 2008. Butayama (which literally means "Pork Mountain") has 35 branches and counting across six prefectures including Tokyo, Kanagawa, Saitama, Osaka, Miyagi and Aichi. Hatagaya branch open since December 19th, 2019. 15 seats. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Banya (中華そば ばんや) at Banya (中華そば ばんや)
Recommended bowl: Shoyu chashumen
All of the water used at this shop goes through a special filtration process. The soup is a light shoyu base, paired with temomi-style noodles that are special ordered and made using flour from Hokkaido. Other key ingredients include Okinawan sea salt. No MSG. The chashu soba is quite popular, served with extra slices... More
Recommended bowl: Shoyu chashumen
All of the water used at this shop goes through a special filtration process. The soup is a light shoyu base, paired with temomi-style noodles that are special ordered and made using flour from Hokkaido. Other key ingredients include Okinawan sea salt. No MSG. The chashu soba is quite popular, served with extra slices of pork belly chashu and minced meat. Open since 2002. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Ajisai (あじさい 本店) at Ajisai (あじさい)
Recommended bowl: Roots to 1930
One of the most famous ramen shops in Hakodate, with some of the deepest roots. This shop opened as a Chinese restaurant back in 1930, then years later changed to ramen only. These days the flagship is located on the second floor of a modern building at a large intersection in front of the Goryōkaku Tower. The soup... More
Recommended bowl: Roots to 1930
One of the most famous ramen shops in Hakodate, with some of the deepest roots. This shop opened as a Chinese restaurant back in 1930, then years later changed to ramen only. These days the flagship is located on the second floor of a modern building at a large intersection in front of the Goryōkaku Tower. The soup stock is made mostly from chicken bones and pork, as well as kombu from the southern part of Hokkaido, niboshi and ginger. Natural Mongolian rock salt is used in the shio tare. Each bowl comes topped with fu (wheat gluten) and four different green vegetables — negi, mizuna, mitsuba and nira. Noodles supplied by Okada Seimen, and run by master Tedori-san. For many regulars, this is the best bowl in Hakodate. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Aji Ichi (中華 味一) at Chuuka Ajiichi (中華 味一)
Recommended bowl: Fried rice & tanmen
The menu here is inspired by Master Hiroshi Imano's former favorite Chinese restaurant, Aji Ichiban in Mita, which closed down years ago. The house specialty is not ramen but the cha-han (fried rice), which almost all customers order in some form. The rice used is a special variety, with a slightly harder grain... More
Recommended bowl: Fried rice & tanmen
The menu here is inspired by Master Hiroshi Imano's former favorite Chinese restaurant, Aji Ichiban in Mita, which closed down years ago. The house specialty is not ramen but the cha-han (fried rice), which almost all customers order in some form. The rice used is a special variety, with a slightly harder grain than regular rice. A few versions of cha-han are available, including one served with pork back fat. The ramen go-to is tanmen, an old school, blue collar bowl of shio soup piled with vegetable like cabbage and bean sprouts. Noodles special ordered. Open since 2006, with a second branch in Danang, Vietnam open since 2014. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Taikou (拉麺 大公) at Ra-Men Taikou (拉麺大公)
Recommended bowl: Yaki miso
This shop serves Sapporo-style 'yaki' miso, cooked in a wok. The soup is made using pork bones, chicken, beef, dried fish and vegetables. The noodles are ordered from Fukushima prefecture. Shiro (white) miso and kome koji miso are added to lard and flash fried on high heat before the soup is added. Master Hayama-san is a... More
Recommended bowl: Yaki miso
This shop serves Sapporo-style 'yaki' miso, cooked in a wok. The soup is made using pork bones, chicken, beef, dried fish and vegetables. The noodles are ordered from Fukushima prefecture. Shiro (white) miso and kome koji miso are added to lard and flash fried on high heat before the soup is added. Master Hayama-san is a self-taught ramen chef. The shop opened in 2013 but has already moved locations once. The chashumen is a popular menu item. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 猪一 at Menya Inoichi
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed... More
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed with stone-ground whole wheat grown in Kyoto. Topped with pork chashu, bamboo shoots, negi and nori. Each bowl is finished with Hongare katsuobushi from Ibusuki, Kagoshima, freshly shaved in the shop daily to an optimal thickness of 0.01mm. Green smoothie starter (drinkable salad) served on the side.
Run by Sazaby League, Ltd., a lifestyle company based in Tokyo which operates over 40 brands ranging from fashion apparel and household goods to restaurants. The concept of Menya Inoichi is a focus on Japanese dashi culture and umami. First opened in July of 2013, a 2nd location ‘Menya Inoichi Hanare’ opened in November of 2017. The flagship moved to a newer space in May of 2019. 16 seats. @inoichi_kyoto Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Hanada (中華そば はな田) at Hanada (中華そば はな田)
Recommended bowl: Metoki inspired
This shop serves large bowls of Tokyo-style shoyu with a hot layer of oil. The ramen here is inspired by Metoki, a legendary shop in Okubo whose master trained at the even more legendary Eifuku Taishouken. The bowls contain simple niboshi shoyu soup with thin curly noodles supplied by Yokohamatei Seimen. Soft, stewed... More
Recommended bowl: Metoki inspired
This shop serves large bowls of Tokyo-style shoyu with a hot layer of oil. The ramen here is inspired by Metoki, a legendary shop in Okubo whose master trained at the even more legendary Eifuku Taishouken. The bowls contain simple niboshi shoyu soup with thin curly noodles supplied by Yokohamatei Seimen. Soft, stewed pork belly chashu goes on top. Open since April, 2019. Less
Copy the code to embed the post
魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi,... More
魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi, nori, menma and radish sprouts.
The Kyo Tsukemen Tsurukame group operates several shops in Kyoto, including branches in Rokkaku-dori and Ichijoji. The Kawaramachi flagship is located just off of the popular Teramachi shopping street. Eight seats. Since November 1st, 2009. @tsurukamehonten26 Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Minmin (みんみん) at Minmin (みんみん)
Recommended bowl: Old school gyoza
This Kichijoji Harmonica Yokocho alleyway spot has been open since 1973. The specialty here is gyoza — you can watch the cooks preparing the dumplings by hand through a little window near the entranceway. There are various types of ramen on the menu if you are feeling like noodles, but be sure to get a side of gyoza.... More
Recommended bowl: Old school gyoza
This Kichijoji Harmonica Yokocho alleyway spot has been open since 1973. The specialty here is gyoza — you can watch the cooks preparing the dumplings by hand through a little window near the entranceway. There are various types of ramen on the menu if you are feeling like noodles, but be sure to get a side of gyoza. Also popular is the asari cha-han (fried rice with asari clams, or cockles). Less