Restaurants
- Abram Plaut added a new meal Dinner at 中村商店高槻本店 at Nakamura Shoten 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
Copy the code to embed the post
- 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
Copy the code to embed the post
- 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
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 高円寺ラーメン タロー軒 at TaroKen
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a... More
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a chef of western style cuisine before he taught himself how to make ramen. The original branch opened near Nogata station in 1976 but is now closed. The Koenji location has some tables but many customers choose to eat at the counter, standing. Open 24/7/365. Since 1978. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 丸長 at 食事処 丸長
つけそば / Tsukesoba / Maruchō - Sakado, Saitama
Old school Tokyo shoyu tsukemen. The soup uses pork, katsuo and saba. Noodles are house-made. Topping options include hana-katsuo and nori.
Original master Amari-san trained at Maruchō in Mejiro. His sons now run the shop. Open 8am-2pm (or until the soup runs out). 12 seats. Since 1971.
Copy the code to embed the post
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
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 丸信中華そば at Marushin (中華そば丸信)
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary Maruchō in Ogikubo. Marushin at one... More
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965. Less
Copy the code to embed the post
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
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 煮干中華 余韻 at 煮干中華 余韻
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master... More
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master Nagayama-san previously ran the shellfish specialty ramen shop Kaigaraya before moving on to this venture. Eight seats. Open since June 2021. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at らーめん いごっそう at 自家製麺 らーめん いごっそう
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice... More
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice there. Originally opened around 20 years ago near Musashi-Seki station, the shop moved closer to Higashi-Fushimi in 2011, moving again sometime later to the current location. Open 11am-2:30pm five days a week, 6pm-9pm Fri-Sat. 10 seats. Less