Restaurants
醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken... More
醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken feet and water stewed for 10 hours or more.
Ramen Jinsei Jet 600 is the 2nd branch of the well known Osaka ramen shop Ramen Jinsei Jet, run by master Takahiro Yamamoto-san. 17 seats. Open since July 2011. Less
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- Abram Plaut added a new meal Dinner at 西永福の煮干箱 at Nishieifuku no Niboshi Bako (西永福の煮干箱)
特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness,... More
特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness, aji for elegance, ago for strength and ibuki iriko for mellowness. No chicken or pork is used in the soup. Noodles supplied by Mikawaya Seimen, with aedama refills available. Featured toppings include sliced lotus root, pork and chicken chashu, diced onions, green onions, yuzu peel and seaweed.
Master Miyazawa-san trained at both Bonito Soup Noodle Raik and Clam & Bonito Raik. Starting in December 2018, he started serving niboshi ramen as a side concept out of Bonito Soup Noodle Raik every Monday. After gaining popularity, Miyazawa-san officially opened the 3rd shop in the group. Eight seats only. Since September 2021. @westnibox Less
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- Abram Plaut added a new meal Dinner at 麺匠而今 at Mensho Jikon (麺匠 而今)
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master... More
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master Manokubo-san trained at the Menya Jikon Daito Honten (flagship) in east Osaka, before opening this branch norenwake style using his own unique recipes. Six seats. Since May 2014. Less
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- Abram Plaut added a new meal Dinner at おさだ at China Soba Osada (支那ソバ おさだ)
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master... More
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master Osada-san started to think about becoming a ramen master after the big earthquake in 2011. He searched online and found the shop Kazuya in Meguro, then decided to get a job there. After training at Kazuya for 10 years he opened his own shop. He starts work each day at 6am and finishes around midnight, with no lunch break. Open since December 2021. @osada_shinasoba Less
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背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available... More
背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available for two weeks this month.
The Kinsei group operates nine shops in the Kansai region. This Takatsuki store has 11 seats, open since 2009. Less
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- Abram Plaut added a new meal Dinner at OLD RAMEN at OLD RAMEN
OLD RAMEN / OLD RAMEN - Setagaya, Tokyo
Clear soup is made using pork meat only, with no special ingredients. Noodles supplied by a Tokyo noodle company based in Nakano. Only one bowl is on the menu, inspired by simple old school ramen using an original recipe. Master Kazuki Iwasaki-san trained at the shop Zund Bar in Kanagawa, he now runs 'Mashi no... More
OLD RAMEN / OLD RAMEN - Setagaya, Tokyo
Clear soup is made using pork meat only, with no special ingredients. Noodles supplied by a Tokyo noodle company based in Nakano. Only one bowl is on the menu, inspired by simple old school ramen using an original recipe. Master Kazuki Iwasaki-san trained at the shop Zund Bar in Kanagawa, he now runs 'Mashi no Mashi' (produced by Wagyu Mafia) and operates this shop for 3 hours each morning as a hobby. After closing Mashi no Mashi at night, he wakes up at 3:30am to shop for ingredients and starts cooking the soup at 5am. OLD RAMEN is open from 7am-10am only, since December 2021. @oldramentokyo Less
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- Abram Plaut added a new meal Dinner at らぁめん真 at Ramen Shin (らぁめん真)
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and... More
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and went on to manage the store for 7 years before he opened his own shop at the age of 32. Nine seats. Open since January 2015. Less
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特濃厚坦々ソバ + スパイスカレー / Toku-Nōkō Tantan Soba + Spice Curry / Noodle & Spice Curry Kyōno Ichiban - Kawaguchi, Saitama
Limited menu of tantanmen made from extra rich cement style niboshi soup. The base of the soup consists of barracuda and niboshi from Kujukuri, Chiba, combined with other dried fish which change daily. Pork... More
特濃厚坦々ソバ + スパイスカレー / Toku-Nōkō Tantan Soba + Spice Curry / Noodle & Spice Curry Kyōno Ichiban - Kawaguchi, Saitama
Limited menu of tantanmen made from extra rich cement style niboshi soup. The base of the soup consists of barracuda and niboshi from Kujukuri, Chiba, combined with other dried fish which change daily. Pork broth is mixed in with this rich version, chicken stock gets mixed in with a lighter menu option. Noodles by Maruyama Seimen. Curry and rice on the side. Run by master Arima-san; where he trained remains a secret. Open from 6:30am and sold out by 2:30pm. Eight seats total. Since June 2020. Less
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- Abram Plaut added a new meal Dinner at Den Bar 以蔵 at Den Bar 以蔵
極赤 / Goku Aka / Den Bar Izou - Takashima, Shiga
Tonkotsu pork bone soup, gyokai dashi and miso tare. Medium width wavy noodles, low-temperature-cooked chashu, negi and sesame.
Den Bar Izou is a ramen shop that also offers oden and sake. Bowls can even be ordered from the izakaya next door (Azo). Open since January 2019.
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- Abram Plaut added a new meal Dinner at 華吉 at Hanayoshi (華吉)
五目野菜そば / Gomoku Yasai Soba / Hanayoshi - Nakano-Sakaue, Tokyo
Shoyu soup is made from chicken carcasses and vegetables, thickened with starch. Only sesame and vegetable oils are used, no animal fats. Roughly half of all customers order the popular Shiitake Soba, the fresh Shiitake sourced from Tochigi Prefecture. Open 20+ years.