Restaurants
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra... More
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra vegetables which include bean sprouts, cabbage, carrots, garlic chives and wood ear mushrooms.
Run by the Taishōken Tokyo company, which also operates Ochanomizu Taishōken, Ōtsuka Taishōken and Taishōken Next in Katsuura, Chiba. The face of the company is Tauchigawa-san, who trained at Higashi-Ikebukuro Taishōken. The recipe at this branch in Jimbōcho is said to be similar to Ochanomizu Taishōken but just a little bit more fishy. 28 seats. Since July 13th, 2017. Less
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- Abram Plaut added a new meal Dinner at らぁめん真 at Ramen Shin (らぁめん真)
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and... More
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and went on to manage the store for 7 years before he opened his own shop at the age of 32. Nine seats. Open since January 2015. Less
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- Abram Plaut added a new meal Dinner at Den Bar 以蔵 at Den Bar 以蔵
極赤 / Goku Aka / Den Bar Izou - Takashima, Shiga
Tonkotsu pork bone soup, gyokai dashi and miso tare. Medium width wavy noodles, low-temperature-cooked chashu, negi and sesame.
Den Bar Izou is a ramen shop that also offers oden and sake. Bowls can even be ordered from the izakaya next door (Azo). Open since January 2019.
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- Abram Plaut added a new meal Dinner at 無鉄砲 つけ麺 無心 at tsukemen mushin (つけ麺無心)
豚骨つけ麺 / Tonkotsu Tsukemen / Tsukemen Mushin - Nakamachi, Nara
Rich tonkotsu soup is made from pork bones and water, nothing else. Shoyu tare, yuzu, pepper, ichimi chili. Chewy house-made noodles. Two kinds of wari soup available.
Operated by the Muteppou group, Tsukemen Mushin offers the tsukemen version of Muteppou’s famous pork bone... More
豚骨つけ麺 / Tonkotsu Tsukemen / Tsukemen Mushin - Nakamachi, Nara
Rich tonkotsu soup is made from pork bones and water, nothing else. Shoyu tare, yuzu, pepper, ichimi chili. Chewy house-made noodles. Two kinds of wari soup available.
Operated by the Muteppou group, Tsukemen Mushin offers the tsukemen version of Muteppou’s famous pork bone soup. Company president and ramen master Akasako-san first opened Muteppou in 2003, now the group operates ten stores in Japan. 13 seats at Tsukemen Mushin, open since 2008. Less
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- Abram Plaut added a new meal Dinner at 川崎 大勝軒 at 大勝軒 川崎店
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before... More
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before opening this shop with his wife in 2007. At first the style was the same as in Higashi-Ikebukuro, with the noodles cooked slightly soft and the shoyu soup mild. But soon the master learned that the locals in Kawasaki preferred their noodles a bit harder and the shoyu taste more profound, so he adjusted the recipe. In March of 2019 he got sick and retired, but not before passing on his cooking procedures to another ramen master who really loved Taishōken. This new master was ready to take over and had previously worked at Ramen Kitarou in Yokohama. Reopening one month later in April 2019, the new master continues to serve the same menu to this day. 10 seats. Since 2007. Less
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- Abram Plaut added a new meal Dinner at がむしゃら at Gamushara Nara (がむしゃら)
純とんこつラーメン / Jun Tonkotsu Ramen / Gamushara - Kōriyama, Nara
100% pork bone soup is described as rich and sweet, yet mellow. Medium-thick wavy noodles are homemade. Topped with pork chashu, negi and nori.
Operated by the Muteppou group, Gamushara is run by staff of other company shops such as the Muteppou flagship and Butanohone.... More
純とんこつラーメン / Jun Tonkotsu Ramen / Gamushara - Kōriyama, Nara
100% pork bone soup is described as rich and sweet, yet mellow. Medium-thick wavy noodles are homemade. Topped with pork chashu, negi and nori.
Operated by the Muteppou group, Gamushara is run by staff of other company shops such as the Muteppou flagship and Butanohone. Company president and ramen master Akasako-san first opened Muteppou in 2003, now the group operates ten stores in Japan. 13 seats, open since 2008. Less
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- Abram Plaut added a new meal Dinner at ラーメン無鉄砲グループ at Muteppou Sohon Ten (無鉄砲)
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special... More
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special soup and then marinated in tare for one day. Other toppings include menma, negi, nori.
Run by company president and ramen master Akasako-san, the Muteppou group has ten stores total in Japan and one in Australia. 20 seats at the Kizugawa flagship. Open since 2003. Less
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- Abram Plaut added a new meal Dinner at 栗木台大勝軒 at 大勝軒
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san,... More
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san, who trained at Yoyogi-Uehara Taishoken before opening this restaurant in his hometown. A member of the Maruchō-Norennokai. 44 seats. Open since 2000. Less
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- Abram Plaut added a new meal Dinner at 中村商店高槻本店 at Nakamura Shouten Takatsuki Honten (中村商店)
全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten... More
全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten seats. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at 大塚大勝軒 at Otsuka Taishoken
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken... More
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken NEXT in Katsuura. The representative of the company is Tauchigawa-san, who trained in Higashi-Ikebukuro. 12 total seats at the Ōtsuka store. Renewal open in 2011. Less