Restaurants
- Abram Plaut added a new meal Dinner at 麺や しき at Menya Shiki (麺や しき)
塩支那そば / Shio Shinasoba / Menya Shiki — Moriguchi, Osaka
Shio soup uses chicken carcasses, gyokai and three kinds of Sanriku salt. Straight thin noodles are ordered via Miyane Shokuhin. Toppings feature 12-hour aged rare chicken breast chashu, hosaki menma, shiro negi, kombu and togarashi.
The master worked as a chef in the culinary... More
塩支那そば / Shio Shinasoba / Menya Shiki — Moriguchi, Osaka
Shio soup uses chicken carcasses, gyokai and three kinds of Sanriku salt. Straight thin noodles are ordered via Miyane Shokuhin. Toppings feature 12-hour aged rare chicken breast chashu, hosaki menma, shiro negi, kombu and togarashi.
The master worked as a chef in the culinary world for years before deciding to open a ramen shop. 11 Seats. Open since 11:11am on November 11th, 2011. @menya_shiki Less
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ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy... More
ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy takana, pickled ginger, wood ear mushrooms and sesame seeds on the counter.
Master Kenta Yokoo-san trained at a yatai (street cart) in the Nakasu district of Fukuoka before coming to Tokyo. He first opened an izakaya with ramen on the menu, but later he decided to focus on ramen exclusively. During the 2020 global pandemic, he went back to Fukuoka and trained at the popular ramen shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, moved to the current location in 2013. Eight seats. Renewal from March 2021. @yokoo_kenta 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 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 らぁ麺とうひち(藤七) at Ramen Touhichi (らぁ麺 とうひち)
鶏醤油つけそば / Tori Shoyu Tsukesoba / Ramen Touhichi — Shūgakuin, Kyoto
Shoyu soup contains chicken and water only, using free-range whole chickens, bones and feet. Thin straight noodles are house-made with low water content and Haruyokoi brand flour from Hokkaido. The noodles are served in kombu water which is also used as wari-soup.... More
鶏醤油つけそば / Tori Shoyu Tsukesoba / Ramen Touhichi — Shūgakuin, Kyoto
Shoyu soup contains chicken and water only, using free-range whole chickens, bones and feet. Thin straight noodles are house-made with low water content and Haruyokoi brand flour from Hokkaido. The noodles are served in kombu water which is also used as wari-soup. Ten different ingredients go into the shoyu tare, including multiple kinds of fried soy sauce. Toppings feature low-temperature cooked pork chashu and negi. Shoyu Ramen is the most popular menu item, with Tori Paitan also available and limited to just ten bowls during lunch and dinner service.
Run by master Sodeoka-san, who previously trained at another well known ramen shop before going independent. Open since March 2015, moved to the current location (which previously operated as Ramen Suguru) in April 2022. @touhichi_ Less
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- Abram Plaut added a new meal Dinner at いっちゃんラーメン at Icchan-Ramen
スパイシーココナッツ / Spicy Coconut / Itchan Ramen — Higashiyama, Kyoto
Jerk Chicken Ramen. The soup is chicken and pork bone based, blended with coconut milk. Noodles are custom ordered, medium-thick and straight. Toppings include house-made spicy jerk chicken, tomatoes, bell peppers, negi, mixed nuts and lime.
Itchan Ramen is... More
スパイシーココナッツ / Spicy Coconut / Itchan Ramen — Higashiyama, Kyoto
Jerk Chicken Ramen. The soup is chicken and pork bone based, blended with coconut milk. Noodles are custom ordered, medium-thick and straight. Toppings include house-made spicy jerk chicken, tomatoes, bell peppers, negi, mixed nuts and lime.
Itchan Ramen is a reggae and Jamaican-themed ramen shop / bar. Run by master Ishii-san, who has been to Jamaica multiple times. First opened in September 2008, moved to the current Higashiyama location in December 2009. 11 seats. 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 つけ麺きらり at Tsukemen Kirari (つけ麺 きらり)
辛つけ / Kara Tsuke / Tsukemen Kirari — Fushimi, Kyoto
Rich tonkotsu gyokai soup uses pork bones and dried fish. Dipping noodles are house-made inspired by udon (Master Hamaguchi-san's parents run an udon restaurant). Toppings include ajitama, chili oil, pork belly chashu, menma, negi and togarashi.
Master Hamaguchi-san grew up in Kyoto... More
辛つけ / Kara Tsuke / Tsukemen Kirari — Fushimi, Kyoto
Rich tonkotsu gyokai soup uses pork bones and dried fish. Dipping noodles are house-made inspired by udon (Master Hamaguchi-san's parents run an udon restaurant). Toppings include ajitama, chili oil, pork belly chashu, menma, negi and togarashi.
Master Hamaguchi-san grew up in Kyoto and first trained at a Japanese restaurant in Brazil. He returned to Japan and got a job at a Chinese restaurant, eventually opening a branch of his own called 'Menya Tsuda Shisen' in Osaka. After eating at some well known tsukemen shops and getting advice from master Sendo-san of 'Ore no Ramen Appareya,' he opened Tsukemen Kirari. 11 total seats, only open for lunch (11:30am-2pm). Since May 2010. 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 マルシン飯店 at Marushin Hanten (マルシン飯店)
天津麺 + ギョーザ / Tenshinmen + Gyoza / Marushin Hanten — Higashiyama, Kyoto
Shoyu soup is made using chicken carcasses and pork bones, paired with medium thin noodles. Topped with a fried egg and gyoza on the side.
Marushin Hanten is an old school Chinese restaurant with over 80 dishes on the menu. 2nd generation owner master Maekawa-san... More
天津麺 + ギョーザ / Tenshinmen + Gyoza / Marushin Hanten — Higashiyama, Kyoto
Shoyu soup is made using chicken carcasses and pork bones, paired with medium thin noodles. Topped with a fried egg and gyoza on the side.
Marushin Hanten is an old school Chinese restaurant with over 80 dishes on the menu. 2nd generation owner master Maekawa-san took the store over from his father in 2004 when he was 27 years old. Open until 5:45am six days a week. 29 seats. Since 1977. Less