Restaurants
- Abram Plaut added a new meal Dinner at 六九麺【ロックメン】 at 六九麺
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori... More
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori paitan, miso, spicy miso, niboshi ramen and oyster shoyu tsukemen. Soy sauce, black pepper, sansho oil, yuzu koshō available on the counter.
Run by two masters, Inoue-san and Uchiumi-san. Inoue-san was a comedian before he got into ramen, Uchiumi-san was in a music band. Inoue-san learned at the Yamato noodle school and then the two of them worked at a ramen shop for ten years before opening Rokumen together. The name comes from the shamo 'rock' chickens used in the soup. Inoue-san also currently operates a couple of shops in Thailand. Noodle Kitchen Rokumen open since December 2018. @69men_kouenji_ Less
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- Abram Plaut added a new meal Dinner at 三馬路 at Motenashi Kuroki (饗 くろ喜)
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno... More
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno Seimen, cut on a number 22 cutter. The chashu is topped with yuzu and duxelles, a mushroom sauce of porcini paste and shiitake.
Sanmaro first opened as a yatai in the Nakasu area of Fukuoka around 1940. The original master, Mori-san, wanted to reproduce the ramen he had eaten in Shanghai (before WWII). A decade later in 1951, his apprentice Moriyama-san opened another yatai in the area called Gomaru (a name given by Mori-san). Moriyama-san's brother-in-law Tejima-san helped him run the business for a couple of years, then Tejima-san opened his own Gomaro shop in the Gion district of Hakata in 1953. Tejima-san and his wife ran the business until retirement in 1993, when their son took over. In 1994, he decided to change the name and concept, becoming Uma Uma and operating as a 'ramen izakaya.' Uma Uma is now run by the ‘Vigor’ company (Tejima-san is a representative) and has two shops in Hakata and one each in Singapore, Thailand, The Philippines and Tokyo Station. This new branch of Sanmaro is located in Kanda and run by master Fuji-san. Rather than serve Hakata tonkotsu, the menu offers new-school kodawari shio and shoyu. Open since December 2021. @sanmaro1941 Less
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- Abram Plaut added a new meal Dinner at りらくしん at Relaxin
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped... More
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped with bean sprouts, pork chashu, ajitama, minced garlic.
The master used to be a professional trumpet player but retired because of a traffic accident. Originally opened as a bar, the name 'Rirakushin' is an ode to the jazz record ‘Relaxin'’ by Miles Davis. The concept was eventually changed partly because there were no good ramen options in the Gotokuji area of Setagaya-ku. The master is self taught and has eaten ramen all over Japan, not only for meetings but also on motorcycle road trips. Seven total seats. Open since September 2010. Twitter: relaxin666 Less
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- Abram Plaut added a new meal Dinner at ラーメン ゼンゼンzenzen at Ramen Zenzen
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as... More
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as follows:
1. Wait in line first before buying your ticket from the vending machine.
2. Even if there are open seats, customers must wait to be told by the staff where to sit.
3. If you want to order noodles extra firm, the code word to tell the staff is "Haribo" (like the German gummy candy).
4. No photos are allowed inside the shop other than the ramen.
5. When you finish eating, put the bowl on the upper counter and wipe the lower counter clean with the provided wet cloth.
Ramen Zenzen offers limited specials and sometimes closes suddenly, so checking the Twitter page is advised (@ramen_zenzen). The master trained at the Jiro style shop Hasumi. 12 seats total. Open since October 2018. Less
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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 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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- 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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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 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.
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- Abram Plaut added a new meal Dinner at マーリー軒 at 麻婆咖喱麺 マーリー軒
マーリー麺 / Marley-men / Marleyken - Ebisu, Tokyo
Mabo mazesoba uses 10 different spices in the curry sauce, noodles made with a unique recipe. Topped with tofu, cashew nuts and coriander. Turmeric rice on the side. Operated as a bar at night with ramen available during lunch. The menu was produced by the master of the shop Tan Tan Tiger. 2nd... More
マーリー麺 / Marley-men / Marleyken - Ebisu, Tokyo
Mabo mazesoba uses 10 different spices in the curry sauce, noodles made with a unique recipe. Topped with tofu, cashew nuts and coriander. Turmeric rice on the side. Operated as a bar at night with ramen available during lunch. The menu was produced by the master of the shop Tan Tan Tiger. 2nd branch in Shin-Okubo open since 2021, Ebisu since May 2021. @marleyken.ramen Less