Restaurants
- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho Tokyo
スパイシーラム味噌らぁめん / Spicy Lamb Miso Ramen / Mensho Tokyo SF - San Francisco, CA
Creamy toripaitan chicken soup, special miso tare blend. Noodles made fresh daily using locally ground California wheat. Spicy ground lamb, cilantro, chili oil, fenugreek, fried carrots and eggplant. New menu addition starting tomorrow. Mensho Tokyo... More
スパイシーラム味噌らぁめん / Spicy Lamb Miso Ramen / Mensho Tokyo SF - San Francisco, CA
Creamy toripaitan chicken soup, special miso tare blend. Noodles made fresh daily using locally ground California wheat. Spicy ground lamb, cilantro, chili oil, fenugreek, fried carrots and eggplant. New menu addition starting tomorrow. Mensho Tokyo SF open since 2016, official renewal opening April 2021 @menya_shono @team_mensho Less
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- Abram Plaut added a new meal Dinner at 手打 親鶏中華そば 綾川 at 手打 親鶏中華そば 綾川
親鶏中華そば + 自家製煮卵 + 本わさび小丼 / Oyadori Chūka Soba + Jikasei Nitamago + Hon-Wasabikodon / Teuchi Oyadori Chūka Soba Ayagawa - Ebisu, Tokyo
Pure chicken soup is made from 95% oyadori (old egg-laying hens) and 5% wakadori (young chickens). Topped with thinly sliced oyadori chashu and options for additional chicken skin.... More
親鶏中華そば + 自家製煮卵 + 本わさび小丼 / Oyadori Chūka Soba + Jikasei Nitamago + Hon-Wasabikodon / Teuchi Oyadori Chūka Soba Ayagawa - Ebisu, Tokyo
Pure chicken soup is made from 95% oyadori (old egg-laying hens) and 5% wakadori (young chickens). Topped with thinly sliced oyadori chashu and options for additional chicken skin. Teuchi aodake style noodles are house-made in the shop using a bamboo pole. Cut extra thick on a number 12 cutter, 20 limited bowls available each day served with noodles cut super thick on a number 4 cutter. Run by a company that operates multiple restaurants, Ayagawa is named after Ayagawa-cho in Kagawa, Shikoku, an area famous for udon and oyadori hens. Open since December 2020. @oyadori_chukasoba_ayagawa Less
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蘭州拉麺 / Ranshū Ramen / Kaenzan - Ikebukuro, Tokyo
Lanzhou style clear beef soup is made from boiling beef bones and meat. Noodles are hand-made and hand-pulled to order, beaten on the counter. Customers choose between hosomen (thin noodles) and hirauchimen (flat noodles). 100% Halal, various Lanzhou dishes. Open since 2017.
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- Abram Plaut added a new meal Dinner at けせらせら ラーメン at Noodles and Keserasera
塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya.... More
塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at 麺屋すずらん at Men-ya Suzuran
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as... More
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as a soup curry restaurant. Sometimes Suzuki-san offers curry ramen as a limited menu. Open since 2012. @menyasuzuran Less
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- Abram Plaut added a new meal Dinner at らーめん五丈原 本店 at Gojogen
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The... More
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The recipe uses both pork bones and trotters, boiled twice and washed, then boiled again for 25 hours. Two branches in Hokkaido, flagship open until 3am. Since 1994. Less
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熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat... More
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat for four hours. The miso tare uses a unique miso special-made for this shop only, aged for 2-6 months depending on the time of year. Master Wajima-san previously worked at the famous Sapporo noodle company Nishiyama Seimen for 16 years. Naturally, the noodles here are supplied by Nishiyama Seimen, made on a special noodle machine which is only used for Musashi. When the noodles are delivered they appear white in color, having been aged for 2-3 days at the factory prior to arrival. The noodles then age further at the shop, 4-5 days in the summertime and 7-10 days in winter. As they age the noodles develop a chewier texture, release more umami and turn a golden color.
These days there are four masters in charge of making ramen, customers can recognize which master is in the kitchen each day by the color of the noren hanging at the entrance. When the noren is white, OG master Wajima-san is in. When the noren is blue, his son. When it's red, his 2nd eldest son, when it's brown his 3rd eldest son. When the noren is green, it means other staff are making ramen that day. Regular customers have been known to call the shop ahead of time and ask who is in. Open since 1990. Less
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- Abram Plaut added a new meal Dinner at 麺屋 菜々兵衛 at Menya Nanabe (麺屋 菜々兵衛)
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for... More
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for lunch and Sapporo style ramen for dinner. Run by master Hori-san, who previously worked as a chef of Japanese cuisine. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at 麺屋武一 at Tekeichi
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken... More
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken meatballs and mizuna greens. Run by company president Osawa-san, who also runs a group of yakitori restaurants. Menya Takeichi started out as a collaboration with a yakitori shop before becoming its own standalone business. There are currently 11 Takeichi branches in Japan, 11 more overseas in Asia and Europe. This Shimbashi flagship location open since 2012. Less
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- Abram Plaut added a new meal Dinner at 淵野辺 大勝軒 at Taisho-ken Fuchinobe
らーめん / Ramen / Taishōken - Fuchinobe, Kanagawa
Eifukucho Taishōken style ramen, made with a soup containing niboshi, katsuo and pork. This shop has direct connections to the legendary Eifukucho Taishōken in Suginami-ku, open since 1955. Fuchinobe Taishōken since 1975.