Restaurants
- Abram Plaut added a new meal Dinner at 八咫烏 at RaMen TOMO TOKYO
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
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- Abram Plaut added a new meal Dinner at Umemura Restaurant Inc. at Umemura
うまにラーメン / Umani Ramen / Umemura - Gardena, California
Shoyu soup uses pork, vegetables and powdered katsuobushi. Classic chūka style noodles are house-made. Toppings include pork and vegetables, stir-fried with an oyster sauce glaze. Gyoza on the side.
Umemura first opened in Los Angeles in Little Tokyo, operating for ten years before... More
うまにラーメン / Umani Ramen / Umemura - Gardena, California
Shoyu soup uses pork, vegetables and powdered katsuobushi. Classic chūka style noodles are house-made. Toppings include pork and vegetables, stir-fried with an oyster sauce glaze. Gyoza on the side.
Umemura first opened in Los Angeles in Little Tokyo, operating for ten years before moving into a space previously occupied by a Taco Bell in Gardena. Family owned, now with the 2nd generation running operations. Most customers are regulars who have been coming for years. Since 1980. Less
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- Abram Plaut added a new meal Dinner at 東京ラーメン横丁 at Fuunji Tokyo Ramen Yokocho
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in... More
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in another ramen establishment. After spending years systematically sampling Tokyo's best ramen, he simply decided to open his own shop. Fuunji opened in Shinjukui in 2007, quickly becoming a popular destination. This 2nd branch can be found in the Tokyo Ramen Yokocho, a new ramen themed street located underground adjacent to Tokyo Station. 19 seats. Open since June 2022. Less
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- 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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- 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 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 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
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- Abram Plaut added a new meal Dinner at 極濃豚骨 らーめん小僧 at Ramen Kozou (らーめん 小僧)
小僧らーめん / Kozō Ramen / Ramen Kozō — Fukushima, Osaka
Rich tonkotsu soup is made from boiling pork bones and water at 136 °C, the highest temperature currently used to make soup at any ramen shop in Japan. Noodles are special ordered from Mineya Shokuhin. The shoyu in the tare is from Matsushimaya, located in Shimane Prefecture. Eggs... More
小僧らーめん / Kozō Ramen / Ramen Kozō — Fukushima, Osaka
Rich tonkotsu soup is made from boiling pork bones and water at 136 °C, the highest temperature currently used to make soup at any ramen shop in Japan. Noodles are special ordered from Mineya Shokuhin. The shoyu in the tare is from Matsushimaya, located in Shimane Prefecture. Eggs come from chickens that are only given 100% natural vegetable feed. The pork chashu takes three days to make; it's first salted and left to rest one day, then slow cooked and rubbed in black pepper before resting for an additional day.
Master Daichi Horikawa is an Osaka native, he started off as a member of a ramen-eating club before getting a job at a ramen shop when he was 22. After training for several years, he eventually opened his own store together with his sister. They now run three shops in the group. 13 seats at the Fukushima flagship, open since February 17th, 2014. @ramenkozou0217 Less
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- Abram Plaut added a new meal Dinner at ラーメン大栄 at Ramen Daiei
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals.... More
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals. Run by a single female master who does all cooking, washing dishes and serving by herself. 13 seats. Open since 1981. Less