Restaurants
- Abram Plaut added a new meal Dinner at SANJO PARIS at Sanjo
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked... More
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked as a stylist in New York; the idea to open a ramen shop in Paris came to him after visiting the city during fashion week. Assisted by chefs Ryoun Komatsu and Takamasa Hayatsu, who each has ramen experience in Paris and Kyoto, respectively. Open since June 2018. @sanjo_paris 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
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- Abram Plaut added a new meal Dinner at Hakata Choten Opera at Hakata Choten
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group,... More
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group, based in Kyushu, Japan. 3rd generation CEO Minoru Tanaka is from Kurume, the birthplace of tonkotsu ramen. Ramen Manichi originally opened in 1953, the company now operates multiple food concepts including ramen and gyoza. Hakata Choten Fukuoka branch opened in 2006. First Paris location since May 2015, with a 2nd Les Halles branch since 2017. Less
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- Abram Plaut added a new meal Dinner at Kodawari Ramen Tsukiji at Kodawari Ramen (Tsukiji)
鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu,... More
鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, tamago, fish powder, black pepper, green onion and miso paste.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. He opened the first Ramen Kodawari (Yokocho) in Paris in the spring of 2016. This 2nd branch is themed after Tsukiji fish market, utilizing fresh fish sourced from France. Roughly 60 seats. Open since May 2019. @kodawariramen @jeanbaptistemeusnier Less
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排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by... More
排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by chef Ochiai-san, Rōfūmensō is a new concept by the brand Kisurin. Tantanmen is offered during lunch hours, with an extended menu of Chinese dishes and alcohol available for dinner. 10 seats. Open since November 2019. @rouhe_tokyo Less
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- Abram Plaut added a new meal Dinner at Menkicchi Ramen at Menkicchi
仙台ラーメン / Sendai Ramen / Menkicchi Ramen - Paris, France
Sendai ramen contains tonkotsu-miso soup made using pork bones and chicken. Noodles are house-made fresh daily at an off-site location. Toppings include spicy ground pork, sliced chashu, nitamago, bean sprouts and nori.
Run by master Makoto Saegusa-san and the Kintaro Group, which... More
仙台ラーメン / Sendai Ramen / Menkicchi Ramen - Paris, France
Sendai ramen contains tonkotsu-miso soup made using pork bones and chicken. Noodles are house-made fresh daily at an off-site location. Toppings include spicy ground pork, sliced chashu, nitamago, bean sprouts and nori.
Run by master Makoto Saegusa-san and the Kintaro Group, which operates a number of Japanese concepts in the Rue Sainte-Anne district of Paris. Roughly 30 seats. Open since late 2019. @kintarogroup_kg Less
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- Abram Plaut added a new meal Dinner at 丸長 阿佐ヶ谷店 at 我楽酒家 丸長
四川つけ麺 / Shisen Tsukemen / Garakushuka Maruchō - Asagaya, Tokyo
Szechuan inspired tsukemen, using a soup stock of chicken carcasses with spices. Noodles are supplied by Asakusa Kaikarou. Run as both an izakaya and a ramen shop, with various side dishes and alcohol also available.
Originally opened as Eiraku in 1951, this shop was founded... More
四川つけ麺 / Shisen Tsukemen / Garakushuka Maruchō - Asagaya, Tokyo
Szechuan inspired tsukemen, using a soup stock of chicken carcasses with spices. Noodles are supplied by Asakusa Kaikarou. Run as both an izakaya and a ramen shop, with various side dishes and alcohol also available.
Originally opened as Eiraku in 1951, this shop was founded by the younger brother of one of the staff of the legendary Maruchō in Ogikubo. The current master's father took over this shop in 1970, changing the name to Maruchō at that time. Current master Tarusawa-san ran an izakaya in Asakusabashi before taking over this location from his father, adding tantanmen and other izakaya influences. 19 seats. Renewal open in June of 2020. Less
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- Abram Plaut added a new meal Dinner at 荻窪らーめん栄龍軒 at 荻窪らーめん 栄龍軒
醤油らーめんぜいたく + 焼き餃子 / Shoyu Ramen Zeitaku + Yaki-Gyoza / Ogikubo Ramen Eiryūken - Soka-Matsubara, Saitama
Ogikubo style ramen, consisting of shoyu soup using pork bones, pork feet, chicken carcasses, kombu, niboshi, katsuo and saba. Noodles are house-made with both thick and thin noodles available. Zeitaku toppings include... More
醤油らーめんぜいたく + 焼き餃子 / Shoyu Ramen Zeitaku + Yaki-Gyoza / Ogikubo Ramen Eiryūken - Soka-Matsubara, Saitama
Ogikubo style ramen, consisting of shoyu soup using pork bones, pork feet, chicken carcasses, kombu, niboshi, katsuo and saba. Noodles are house-made with both thick and thin noodles available. Zeitaku toppings include ajitama, extra pork chashu, menma, negi, nori and wontons. Fried gyoza on the side.
The original master trained at Maruchō in Mejiro. He is credited for making tantanmen popular in the area, the 3rd master here went on to open a tantanmen specialty shop in Soka called Goma. The current master is 3rd generation. 15 seats. Open date unknown. Less
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- Abram Plaut added a new meal Dinner at 再来軒 at Sairai Ken
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously... More
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously open six days a week, the hours of operation are now only on Saturday from just 11:30am-2pm. It is also recommended to check the shop's Facebook page before visiting. 14 seats. Since 1959. Less
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- Abram Plaut added a new meal Dinner at 中華丸長 at Marucho
炒飯コンビ + 餃子 / Cha-han Konbi + Gyoza / Chūka Maruchō - Shimokitazawa, Tokyo
Old school Tokyo ramen. Shoyu soup consists of mostly chicken carcasses, noodles are special ordered (rare for Maruchō). Cha-han set plus gyoza on the side, an extensive teishoku menu including liver and garlic chives stir-fry also popular.
Run by master Fukai-san,... More
炒飯コンビ + 餃子 / Cha-han Konbi + Gyoza / Chūka Maruchō - Shimokitazawa, Tokyo
Old school Tokyo ramen. Shoyu soup consists of mostly chicken carcasses, noodles are special ordered (rare for Maruchō). Cha-han set plus gyoza on the side, an extensive teishoku menu including liver and garlic chives stir-fry also popular.
Run by master Fukai-san, who trained at the original Maruchō in Ogikubo. 24 seats. Open since 1955. Less