Restaurants
豚骨ラーメン + ブラックデビル + つけ麺 / Tonkotsu Ramen + Black Devil + Tsukemen / Hakata Ikkousha Little Tokyo LA - Los Angeles, California
Hakata style tonkotsu pork bone soup. Noodles made in a company factory. Topped with pork chashu, green negi and wood ear mushrooms. Black Devil comes with garlic oil and housemade chili paste.... More
豚骨ラーメン + ブラックデビル + つけ麺 / Tonkotsu Ramen + Black Devil + Tsukemen / Hakata Ikkousha Little Tokyo LA - Los Angeles, California
Hakata style tonkotsu pork bone soup. Noodles made in a company factory. Topped with pork chashu, green negi and wood ear mushrooms. Black Devil comes with garlic oil and housemade chili paste. Tsukemen served with tonkotsu-gyokai soup, menma, onion, nori and lemon.
Hakata Ikkousha first opened in 2004 in Fukuoka, Japan. Founder Kousuke Yoshimura was born in Fukuoka and worked at a gyoza restaurant for two years before teaching himself how to make ramen. The company now operates roughly 40-50 stores worldwide, with three locations in Los Angeles. Hakata Ikkousha Little Tokyo LA open since 2017. @ikkoushaca Less
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豚骨ラーメン + ブラックデビル + つけ麺 / Tonkotsu Ramen + Black Devil + Tsukemen / Hakata Ikkousha Little Tokyo LA - Los Angeles, California
Hakata style tonkotsu pork bone soup. Noodles made in a company factory. Topped with pork chashu, green negi and wood ear mushrooms. Black Devil comes with garlic oil and housemade chili paste.... More
豚骨ラーメン + ブラックデビル + つけ麺 / Tonkotsu Ramen + Black Devil + Tsukemen / Hakata Ikkousha Little Tokyo LA - Los Angeles, California
Hakata style tonkotsu pork bone soup. Noodles made in a company factory. Topped with pork chashu, green negi and wood ear mushrooms. Black Devil comes with garlic oil and housemade chili paste. Tsukemen served with tonkotsu-gyokai soup, menma, onion, nori and lemon.
Hakata Ikkousha first opened in 2004 in Fukuoka, Japan. Founder Kousuke Yoshimura was born in Fukuoka and worked at a gyoza restaurant for two years before teaching himself how to make ramen. The company now operates roughly 40-50 stores worldwide, with three locations in Los Angeles. Hakata Ikkousha Little Tokyo LA open since 2017. @ikkoushaca Less
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Hakata Ramen + Spicy Dandan Men + Yaki Ramen / Shin-Sen-Gumi Hakata Ramen Little Tokyo - Los Angeles, California
Hakata Ramen soup contains 100% pig heads, cooked over three days. Noodles are special ordered using an original recipe, made with purified soft water. Toppings include pork shoulder chashu, green negi, red ginger and sesame.
Owner Mitsuyasu... More
Hakata Ramen + Spicy Dandan Men + Yaki Ramen / Shin-Sen-Gumi Hakata Ramen Little Tokyo - Los Angeles, California
Hakata Ramen soup contains 100% pig heads, cooked over three days. Noodles are special ordered using an original recipe, made with purified soft water. Toppings include pork shoulder chashu, green negi, red ginger and sesame.
Owner Mitsuyasu Shigeta is from the island of Tokunoshima, he opened Shin-Sen-Gumi Gardena as a yakitori restaurant in 1992. Shin-Sen-Gumi Hakata Ramen Gardena and Shin-Sen-Gumi Chanko Gardena both opened four years later in 1996. The company currently operates 15 restaurants total, almost all of them in the Los Angeles area. Shin-Sen-Gumi Hakata Ramen Little Tokyo since September, 2011. @ssg.restaurant.gr Less
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- Abram Plaut added a new meal Dinner at Ramen Nagi USA at Ramen Nagi
Halloween King / Ramen Nagi - Palo Alto, California
Soup consists of tonkotsu pork bone broth and kabocha squash puree, finished with black garlic oil. Noodles are made at a company facility using purified water and squid ink. Toppings include pork chashu, roasted kabocha, pickled carrots, pumpkin seeds and radish sprouts. Limited menu only available... More
Halloween King / Ramen Nagi - Palo Alto, California
Soup consists of tonkotsu pork bone broth and kabocha squash puree, finished with black garlic oil. Noodles are made at a company facility using purified water and squid ink. Toppings include pork chashu, roasted kabocha, pickled carrots, pumpkin seeds and radish sprouts. Limited menu only available from October 27th-31st.
Satoshi Ikuta founded Ramen Nagi in Shibuya, Tokyo in 2004, after first training at multiple Hakata style ramen shops for 10 years. The company now operates several ramen brands and around 40-50 restaurants worldwide, most of them in Asia. Ramen Nagi Palo Alto is the first of four U.S. locations, open since 2018. @ramennagiusa Less
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- Abram Plaut added a new meal Dinner at Dalston at Supa Ya Ramen
Roast Chicken and Corn Ramen / Supa Ya Ramen - Dalston, London
Chicken soup, sesame miso tare and roasted garlic oil. Noodles are made at an off-site location using a house recipe. Toppings include roasted chicken, buttered chili corn, green onions, fudgy egg, black sesame seeds and chili flakes.
Supa Ya Ramen is run by head chef Luke Findlay, who... More
Roast Chicken and Corn Ramen / Supa Ya Ramen - Dalston, London
Chicken soup, sesame miso tare and roasted garlic oil. Noodles are made at an off-site location using a house recipe. Toppings include roasted chicken, buttered chili corn, green onions, fudgy egg, black sesame seeds and chili flakes.
Supa Ya Ramen is run by head chef Luke Findlay, who worked at some of London's top restaurants before realizing there was enough demand to start his own ramen venture. He researched ramen in Japan, then started a pop-up out of his home in Hackney in 2019. After selling out numerous private events, supper clubs and take-home ramen kits for a couple of years, the brick-and-mortar Supa Ya Ramen opened on Kingsland Road in Dalston. 20 seats. Open since September 3rd, 2021. 2nd location in Peckham coming soon. @supa_ya_ramen @thegravysocial 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 大勝軒 at Taishoken Maruichi
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried... More
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried rice on the side.
Family run and operated for multiple generations, originally this shop was located in a different place and had a different name. When they moved to the current location, they were given permission to use the name 'Taishōken' by Kusamura Shōten. 16 seats. Open 40+ years. Less
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- Abram Plaut added a new meal Dinner at 赤坂麺処 友 at TOMO
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the... More
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the Tomo music company. 14 seats. Open since May 14th, 2012. @ramen_tomo_akasaka Less
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- Abram Plaut added a new meal Dinner at 高伸 at Koshin
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously... More
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously ran a typewriter factory under the railway tracks called "Kōshin Seiki." He passed away when he was 48 years old, so she decided to open a Chinese restaurant in the existing space and keep the name Kōshin. Eventually the shop relocated to its current location. She is now in her 80's, still running operations. 35 seats. Open since around 1983. Less
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- Abram Plaut added a new meal Dinner at 宝来 at Washoku Horai
ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo
Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.
Master Shinoda-san's father founded Ajino... More
ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo
Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.
Master Shinoda-san's father founded Ajino Hōrai in Ebisu in 1974, later moving the shop closer to Nakameguro in 1984. Eventually when he could no longer work, Shinoda-san's mother took over the shop. When her mother passed away in 2018, she took over. She is the only one who knows how to prepare the gyoza recipe from scratch each day. 20 seats. Since 1974. Less