Restaurants
- Abram Plaut added a new meal Dinner at 谷瀬家 at Ramen Taniseya (らーめん 谷瀬家)
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate... More
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate from the general manager of Musashiya. Open 11am-2am seven days a week. 12 seats. Since May 22nd, 2018 @shigeki_tanise Less
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- Abram Plaut added a new meal Dinner at 谷瀬家 at Ramen Taniseya (らーめん 谷瀬家)
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate... More
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate from the general manager of Musashiya. Open 11am-2am seven days a week. 12 seats. Since May 22nd, 2018 @shigeki_tanise Less
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- Abram Plaut added a new meal Dinner at Tsukiji at Kasaoka Ramen TAKETONBO
鶏中華そば 醤油 (味玉入り) / Tori Chūka Soba Shoyu (Ajitama-iri) / Kasaoka Ramen Taketonbo — Tsukiji, Tokyo
Kasaoka style ramen from Okayama Prefecture. Double soup combines chicken stock and gyokai dashi, finished with chicken oil. The chicken soup uses old egg-laying hens (oyadori), which are said to contain a deeper flavor than younger... More
鶏中華そば 醤油 (味玉入り) / Tori Chūka Soba Shoyu (Ajitama-iri) / Kasaoka Ramen Taketonbo — Tsukiji, Tokyo
Kasaoka style ramen from Okayama Prefecture. Double soup combines chicken stock and gyokai dashi, finished with chicken oil. The chicken soup uses old egg-laying hens (oyadori), which are said to contain a deeper flavor than younger chickens. Straight round noodles are supplied by Kanejin Shokuhin. Toppings include kujo negi (delivered directly from Kyoto each morning), menma, kashiwa chashu (stewed oyadori) and low-temperature cooked niwatori chicken breast chashu (using Shinrin-dori chickens from Okayama Prefecture).
Kasaoka Ramen Taketonbo is officially recognized by the local Kasaoka government with a certificate displayed at the store. The owner, operator and where they trained is kept a secret. 15 seats. Open since July, 2021. Less
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- Abram Plaut added a new meal Dinner at 煮干しそば藍 at Niboshisoba Ai
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto... More
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto based purveyor Menya Teigaku. Topped with chicken and pork chashu, sliced onion and togarashi. No MSG.
Shop founder Tanida-san was born in Tokyo and backpacked around the world. He trained at multiple ramen shops, including Chūka Soba Shibata in Sengawa. When it was time to go independant he moved to Kyoto and opened Niboshi Soba Ai, running the business for a few years before selling it. The current 2nd generation master has maintained quality for several years now. The name 'Ai' means 'indigo.' 10 seats. Since November 2015. Less
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- Abram Plaut added a new meal Dinner at 元祖 ラーメン大栄 at Ramen Daiei
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess... More
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess fat and odor, before marinating it in special soy sauce. Bean sprouts, kujo negi, house-made spicy garlic chives (kōmi nira).
The current master is the nephew of the original founder. He started with a part time job when he was in high school, becoming an apprentice in his 20's. He finally inherited the business when his uncle retired. All recipes and cooking techniques were passed on to him. Ramen Daiei originally opened in Minami-ku in 1980, eventually moving to the current location in Marutamachi. 16 seats. @tai_sho1102 Less
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- Abram Plaut added a new meal Ramen at Jouroku (麺屋 丈六) at Menya Joroku Nanba Ten (麺屋 丈六)
Recommended bowl: Osaka top tier
Jouroku-san is a friendly guy and the master of one of the highest ranked shops that serves Higashi Osaka Takaida ramen — a style of ramen featuring a dark tamari shoyu-based soup with green onions and thin-sliced chashu. This shop has a strong following and there is usually a line out front. Aside from the main bowl... More
Recommended bowl: Osaka top tier
Jouroku-san is a friendly guy and the master of one of the highest ranked shops that serves Higashi Osaka Takaida ramen — a style of ramen featuring a dark tamari shoyu-based soup with green onions and thin-sliced chashu. This shop has a strong following and there is usually a line out front. Aside from the main bowl there is typically a limited side menu that changes. Jouroku is legit and in the starting lineup of top-class Osaka ramen shops. Less
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- Abram Plaut added a new meal Dinner at 京ラーメンさだかず at Kyoto Ramen Sadakazu
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this... More
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this Gion branch and a 2nd Ōmiya branch which serves ramen for just two hours a day at lunch (11:30am-1:30pm). The bowls look virtually the same but the master says he makes the soup a little thinner at night because there are more drunk customers. Four seats. Since 2007 (Ōmiya since 2017). Less
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- Abram Plaut added a new meal Dinner at 天天有 本店 at Tentenyu - Ichijoji Main Shop
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji... More
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji neighborhood of Kyoto. The recipes have not changed much at this flagship since the shop opened over 50 years ago. 26 seats. Since 1971. Less
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- Abram Plaut added a new meal Dinner at 丸長 at Maruchō (丸長 荻窪本店)
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981),... More
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981), however this branch is not officially listed as part of the Maruchō norenkai group. 30 seats. Open since 1978. Less
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Recommended bowl: Locally sourced
Noodle Lab Q, opened in 2014, prepares pretty much everything from scratch, using locally sourced, high-quality ingredients as much as possible. The handmade noodles contain anywhere from four to six varieties of local Hokkaido flour. Eight kinds of soy sauce procured from three different Shoyu Kura (two in Hyōgo... More
Recommended bowl: Locally sourced
Noodle Lab Q, opened in 2014, prepares pretty much everything from scratch, using locally sourced, high-quality ingredients as much as possible. The handmade noodles contain anywhere from four to six varieties of local Hokkaido flour. Eight kinds of soy sauce procured from three different Shoyu Kura (two in Hyōgo and one in Saitama) go into the shoyu tare. The soup is made from free-range Hokkaido chickens, and the low-temperature-roasted pork chashu is also from local pigs. Some opt for the tori paitan but the definite go-to for first-timers is the shoyu ramen. Master Hiroshi Hiraoka was previously a pro snowboarder. Less