Restaurants
- Abram Plaut added a new meal Dinner at Shindo Ramen 「新道らぁ麺」 at Shindo Ramen
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin... More
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin Japan. Topped with pork and chicken chashu, a paste made from oysters and mussels, red onion, lemon, negi, seaweed, boiled greens, togarashi and yuzu.
Shindō (新道) Ramen represents a new path, adapting Thai ingredients to the traditional concept of Japanese ramen. Master Jo Chawapon is self-taught and has eaten at some top ranked ramen shops in Japan. Reservations recommended. 14 seats. Open since 2017. @jo_chawapon Less
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特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the... More
特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the restaurant with his wife. Located in the former space of the ramen shop Chūka Soba Sairen. Eight seats. Open since October 16th, 2021. Less
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- Abram Plaut added a new meal Dinner at 好来道場 at Kourai Dojo (好来道場)
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.... More
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.
Master Kenji Ohashi is the third-generation owner of Kourai Dojo. He is the son-in-law of founder Akira Kaede, who opened a ramen street cart in the late 1950's named 'Kourai.' Many of Kaede-san's apprentices have gone on to open their own stores independently, today there are an estimated 20 or so shops around Nagoya that serve Kourai style ramen. Master Ohashi-san is now in his mid seventies, he starts preparing for service each day at 7:00 in the morning. The store is only open for lunch, 11am-2pm or until sold out (80 bowls per day). After the store closes, Ohashi-san continues to prepare for service the next day, finishing work each night around 7pm. 10 seats. Since 1959. Less
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- Abram Plaut added a new meal Dinner at 麺屋 そにどり at Menya Sonidori (麺屋 そにどり)
つけ麺 全部入り / Tsukemen Zenbu-iri / Menya Sonidori — Yokkaichi, Mie
Shoyu based soup stock uses Kinso-dori brand chickens from Mie Prefecture and gyokai. House-made noodles contain a blend of Hokkaido and Mie flour. Pork chashu, ajitama, menma, nori, negi and wontons. All ingredients sourced domestically, no msg or chemical additives.... More
つけ麺 全部入り / Tsukemen Zenbu-iri / Menya Sonidori — Yokkaichi, Mie
Shoyu based soup stock uses Kinso-dori brand chickens from Mie Prefecture and gyokai. House-made noodles contain a blend of Hokkaido and Mie flour. Pork chashu, ajitama, menma, nori, negi and wontons. All ingredients sourced domestically, no msg or chemical additives.
Master Kitahara-san trained at the ramen shops Setagaya (in Tokyo) followed by Menya Eguchi (in Osaka). After 10 years, he opened his own shop. 18 seats. Since November 20th, 2017. @sonidori14 Less
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- Abram Plaut added a new meal Dinner at 麺屋 八海山 at Menya Hakkaisan (麺屋 八海山)
味玉入り煮干そば / Ajitama-iri Niboshi Soba / Menya Hakkaisan — Takatsuki, Osaka
Niigata Tsubame-Sanjo inspired ramen. Niboshi shoyu soup is topped with pork fat. Noodles are house-made on a machine in the back of the shop, containing a wheat flour blend. Pork chashu, ajitama, menma, negi, black pepper. All ingredients are sourced domestically,... More
味玉入り煮干そば / Ajitama-iri Niboshi Soba / Menya Hakkaisan — Takatsuki, Osaka
Niigata Tsubame-Sanjo inspired ramen. Niboshi shoyu soup is topped with pork fat. Noodles are house-made on a machine in the back of the shop, containing a wheat flour blend. Pork chashu, ajitama, menma, negi, black pepper. All ingredients are sourced domestically, no msg or preservatives.
Master Aoyama-san trained at soba and udon restaurants for years before opening his own ramen shop. 10 seats. Open three hours for lunch, 11:30am-2:30pm. Since October 28th, 2011. Less
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- Abram Plaut added a new meal Dinner at ラーメン坊也哲 at Ramen Bouya Tetsu (ラーメン坊也哲)
つけ麺 塩 / Tsukemen Shio / Ramen Bouyatetsu — Higashiosaka, Osaka
Dipping soup uses whole chickens, chicken bones, pork back bones, kombu, katsuo and saba-bushi. Medium width straight noodles are house-made. Topped with sliced pork, meatballs, menma and negi.
Mentetsu founder Shouji-san first worked at a sushi restaurant in Osaka before... More
つけ麺 塩 / Tsukemen Shio / Ramen Bouyatetsu — Higashiosaka, Osaka
Dipping soup uses whole chickens, chicken bones, pork back bones, kombu, katsuo and saba-bushi. Medium width straight noodles are house-made. Topped with sliced pork, meatballs, menma and negi.
Mentetsu founder Shouji-san first worked at a sushi restaurant in Osaka before opening his own ramen shop in Toyonaka City in 2003. The group now has three branches around Osaka Prefecture. This Higashiosaka shop was opened by the younger brother of founder Shouji-san. While maintaining the concept of other Mentetsu branches, there are some dishes only available at this location. 24 seats. Since June 2013. Less
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- Abram Plaut added a new meal Dinner at シビカラ担々麺 澤田商店 at Sawada Shoten
坦々麺 / Tantanmen / Sawada Shōten — Kita-Shinchi, Osaka
Soup stock uses chicken carcasses, saba-bushi, kombu and niboshi, combined with sesame paste, roasted sesame seeds and chili oil. Medium-width wavy noodles are supplied by Teigaku. Pork belly chashu, tori chashu, baby bok choy and bean sprouts. 16 different ways to customize spiciness... More
坦々麺 / Tantanmen / Sawada Shōten — Kita-Shinchi, Osaka
Soup stock uses chicken carcasses, saba-bushi, kombu and niboshi, combined with sesame paste, roasted sesame seeds and chili oil. Medium-width wavy noodles are supplied by Teigaku. Pork belly chashu, tori chashu, baby bok choy and bean sprouts. 16 different ways to customize spiciness and numbness levels. Mini mābo donburi on the side.
Master Shuhei Sawada was born in Himeji City, Hyogo. After working part time at a Chinese restaurant, he decided to attend the Tsuji Culinary Institute in Abeno, Osaka. He graduated in 2000, then traveled to Hong Kong where he trained at multiple Chinese restaurants over the next several years. Upon returning to Japan, he began running restaurants, including the China Room at the Grand Hyatt in Roppongi Hills. His restaurant Chugokusai S.Sawada opened in Osaka in 2016, soon being awarded a Michelin star (now for six consecutive years). Sawada-san eats about 50 bowls of tantanmen per year, it was in his plans for quite some time to eventually open a tantanmen specialty shop. 14 seats. Since April 4th, 2022. @sawadashoten123 Less
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- Abram Plaut added a new meal Dinner at らーめん うぉんちゅ at らーめんうぉんちゅ
坊勢ラーメン / Bōze Ramen / Ramen Uonchu — Bōze Island, Hyogo
Shoyu based soup contains pork thigh meat and locally made niboshi-garei (dried flounder). Medium-thin straight dried noodles, pork chashu, green negi, bean sprouts and menma. House-made gando-garei rice bowl and garei-furikake rice bowl on the side, both utilize the locally... More
坊勢ラーメン / Bōze Ramen / Ramen Uonchu — Bōze Island, Hyogo
Shoyu based soup contains pork thigh meat and locally made niboshi-garei (dried flounder). Medium-thin straight dried noodles, pork chashu, green negi, bean sprouts and menma. House-made gando-garei rice bowl and garei-furikake rice bowl on the side, both utilize the locally produced dried fish (considered a delicacy by native islanders).
Master Norihiro Kobayashi was born on Bōze Island and has lived there his entire life. After retiring from commercial fishing, he decided to open this ramen shop (the only one on the island), which he runs himself. Around 12 seats. Since October 2019. Less
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つけ麺 / Tsukemen / Menya Takei R1 — Yawata, Kyoto
Rich tonkotsu gyokai dipping soup uses pork bones, chicken feet and gyokai. Noodles are supplied by Kokoro no Aji Shokuhin. Pork belly chashu, black pepper, negi, nori, gyofun and yuzu.
Master Takei-san trained at the legendary Chūka Soba Tomita in Matsudo before going independent. His Jōyō... More
つけ麺 / Tsukemen / Menya Takei R1 — Yawata, Kyoto
Rich tonkotsu gyokai dipping soup uses pork bones, chicken feet and gyokai. Noodles are supplied by Kokoro no Aji Shokuhin. Pork belly chashu, black pepper, negi, nori, gyofun and yuzu.
Master Takei-san trained at the legendary Chūka Soba Tomita in Matsudo before going independent. His Jōyō City flagship opened in 2011, now the company operates eight stores around Kyoto and Osaka. This R1 branch is located along the Japan National Route 1 Highway. Open 11am-11pm, 365 days a year. 24 seats. Since July 16th, 2014. Less
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- Abram Plaut added a new meal Dinner at 麦右衛門 at Chuka Soba Mugiemon (中華そば麦右衛門)
麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal... More
麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal ramen menu is also available (and recommended).
Master Miyamoto-san is from Himeji City, Hyogo Prefecture. He started working in restaurants straight out of high school, first in Japanese kappo and then creative cuisine. He managed a company-run ramen shop for a couple years from 2010, then decided to go independent. Lunch only, 11:30am-3pm. 20 seats. Since April 12th, 2013. Less