Nara Seimen (楢製麺) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Shoyu & Shio

• 2024
• 2021
• 2020

6 / 10

Lunch at Nara Seimen (楢製麺)

on 19 Apr 2024

by Gerhard Huber

Nara Seimen emerged as an offshoot of Udon Shin, a well-established udon eatery that opened its doors in 2011 and is conveniently situated nearby under the management of Narahara-san. At this venue, the noodles are crafted in-house from three distinct varieties of wheat harvested in Hokkaido. Despite their preparation mirroring traditional udon techniques and lacking kansui, the establishment does not officially classify their offerings as ramen. Nonetheless, a blind taste test might convince many... More

Nara Seimen emerged as an offshoot of Udon Shin, a well-established udon eatery that opened its doors in 2011 and is conveniently situated nearby under the management of Narahara-san. At this venue, the noodles are crafted in-house from three distinct varieties of wheat harvested in Hokkaido. Despite their preparation mirroring traditional udon techniques and lacking kansui, the establishment does not officially classify their offerings as ramen. Nonetheless, a blind taste test might convince many that it indeed resembles ramen.

The broth is a delicate and clear concoction, derived from two types of chicken procured from Yamanashi and Tottori prefectures, enhanced with kombu and pure water, without the addition of MSG. Patrons have the option of choosing between shoyu or shio tare.

Each bowl is garnished with takenoko (bamboo shoots) from Kagoshima and features a trio of chashu types: chicken breast, pork belly, and shoulder. The restaurant has been welcoming guests since May 2019. Less

Dinner at 楢製麺

on 23 Dec 2021

by Ramen Adventures

Naraseimen. 66 cigar sized bamboo shoot on this one. The noodles are made without kansui and are more like somen than ramen, in my opinion.

@ramenadventures #ラーメン #らーめん #日本 #東京 #food #foodporn #ramen #instafood #foodcritic #foodpics #instafood #hashtagskindalame #restaurant #美味しい #旨い #ramenadventures... More

Naraseimen. 66 cigar sized bamboo shoot on this one. The noodles are made without kansui and are more like somen than ramen, in my opinion.

@ramenadventures #ラーメン #らーめん #日本 #東京 #food #foodporn #ramen #instafood #foodcritic #foodpics #instafood #hashtagskindalame #restaurant #美味しい #旨い #ramenadventures #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #delicious #foodoftheday #foodpics #somen Less

8 / 10

Ramen at Nara Seimen (楢製麺)

on 26 Mar 2020

by Abram Plaut

Recommended bowl: Udon style

Nara Seimen is a spinoff from Udon Shin, a popular udon restaurant located just a stone's throw away (open since 2011) and run by owner Narahara-san. The noodles here are house-made using three types of wheat, all grown in Hokkaido. The noodles are made in the same style as udon noodles and contain no kansui, so technically the shop does not consider this bowl to be true ramen. Anyone taking a blind taste test, however, would tell you that this is ramen. The light, clear... More

Recommended bowl: Udon style

Nara Seimen is a spinoff from Udon Shin, a popular udon restaurant located just a stone's throw away (open since 2011) and run by owner Narahara-san. The noodles here are house-made using three types of wheat, all grown in Hokkaido. The noodles are made in the same style as udon noodles and contain no kansui, so technically the shop does not consider this bowl to be true ramen. Anyone taking a blind taste test, however, would tell you that this is ramen. The light, clear soup is made from two types of chickens, sourced from Yamanashi and Tottori prefectures, along with kombu and water only. Nothing else, no MSG. Choice of shoyu or shio tare. Topped with takenoko (bamboo shoot) from Kagoshima prefecture, along with three types of chashu — chicken breast, pork belly and shoulder. Open since May, 2019. Less