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
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
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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
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
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
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
ワンタンメン + 冷やし中華 / Wontonmen + Hiyashi Chūka / Chinchinken - Ueno, Tokyo
Shoyu wontonmen uses a soup made from chicken carcasses, pork and vegetables. Discarded eggshells from making cha-han are added into the stock pot, the shells are said to clarify the soup and keep scum levels down. Chilled hiyashi chūka comes topped with... More
ねぎそば / Negi Soba / Tanaka Sobaten - Akihabara, Tokyo
Kitakata style shio ramen contains clear soup made from pork. Noodles are medium thick and wavy, supplied by the Fukuoka-based Torio Seimen. Topped with recommended extra negi.
Run by the OISHES company, which operates the Tsujita ramen brand in addition to 14 branches of Tanaka Sobaten.... More
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner... More
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs... More