Restaurants
- 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 一ノ割 大勝軒 at Ichinowari Taishoken
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15... More
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15 years, now the second generation husband and wife run the shop. 27 seats. Open since April 11th, 1981. 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 家系ラーメン クックら at Iekei Ramen Kukkura (家系ラーメン クックら)
ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September... More
ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September 7th, 2017. Less
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- Abram Plaut added a new meal Dinner at ラーメン環2家 蒲田店 at Ramen Kan 2 Ya Kamata Ten (ラーメン 環2家)
ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya... More
ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya opened in Kanagawa Prefecture in December of 2000, debuting as a norenwake of Yoshimuraya. Master Tsurumaki-san ran the shop for 15 years until he quit in 2015, with the Kawasaki-based ramen brand Gyoku taking over operations. In 2021 it was announced that the shop reconnected their affiliation with Yoshimuraya. Second branch in Kamata open since March 31st, 2021. No photos allowed inside other than the ramen. Eight seats. 3rd branch in Kawasaki since March 2022. Less
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- Abram Plaut added a new meal Dinner at 狐狸丸 at Korimaru
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya... More
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya Seimen. Topped with grilled sea bream, menma, kaiware and yuzu. Pork chashu served on the side is meant to be eaten shabu-shabu style. Ochazuke set with sea bream sashimi is recommended, paitan soup also on the menu.
The master is self taught. 12 seats. Open since February 15th, 2017. 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 ラーメン二郎ひたちなか店 at Ramen Jiro Hitachinaka Ten (ラーメン二郎)
小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall... More
小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall currently open and operating under the noren-wake system. The master here trained at the Honten in Mita for seven years, then three more years combined at Jiro branches in Sakuradai and Koganei. The building for this location in Hitachinaka was previously a convenience store before being converted. 20 total seats. Since December 2021. Less
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- Abram Plaut added a new meal Dinner at めん屋ふる川 at Furukawa (ふる川)
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted... More
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted and hung up before being grilled.
The master previously worked as a French chef and is self-taught. Originally opened in June of 2014, moved to the current location from November 13th, 2017. Open 9am to 2pm. 16 seats. Less
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- Abram Plaut added a new meal Dinner at Kodawari Ramen Yokocho Paris at Kodawari Ramen - Yokochō
地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata... More
地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, ajitama, diced onions, menma, roasted tomato, nori and fresh greens.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. The theme of this restaurant is a Japanese yokocho or alleyway. Roughly 70 seats. Open since spring 2016, with a second concept Kodawari Ramen (Tsukiji) since 2019. @kodawariramen @jeanbaptistemeusnier Less
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