Restaurants
- Abram Plaut added a new meal Dinner at 煮干鰮らーめん 圓 at Niboshi Iwashi Ramen En Hachioji Honten (煮干鰮らーめん 圓)
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is... More
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is a limited menu item. Originally opened by master Tanaka-san (since retired), the shop is now managed by his son. 2nd branch in Nagoya open since 2016, Hachiōji flagship since 2009. Less
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- Abram Plaut added a new meal Dinner at 半ざわ at Chuukasoba Hanzawa (中華そば 半ざわ)
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu... More
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu uses a soup that combines chicken, pork and niboshi. Master Hanzawa-san trained at the shop Chibakiya, then ran a Tokyo Ramen Street outpost of the company, Kizou (now closed). Before going independent he also sought out guidance from the master of Fukumen Tomo in Jimbocho. The two shops now share the same stamp cards used by regular customers (for free toppings and limited bowls). Hanzawa-san runs operations along with his wife. Open since April 2020. Less
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- Abram Plaut added a new meal Dinner at ちとせラーメン at Chitose Ramen
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made... More
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made gyoza dumplings on the side. Family owned, run by a husband and wife with the son set to take over someday. Delivery available within the neighborhood via motorbike. Open since 1978. Less
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- Abram Plaut added a new meal Dinner at 松戸富田麺絆 at matsudo tomita menban (松戸富田麺絆)
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same... More
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same menu as the original Tomita flagship in Matsudo, with a few additional options such as Higashi-Ikebukuro Taishōken style tsukemen. Matsudo flagship since 2006, Tokyo station Kitte Marunouchi store since 2019. Less
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冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features... More
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features a frothy paitan soup made with chickens sourced from Kagoshima Prefecture. Zagin has multiple branches in the Kansai Region and in Hong Kong. Higobashi flagship open since 2014. Less
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- Abram Plaut added a new meal Dinner at 麺や紡 at Menya Tsumugu (麺や 紡)
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop,... More
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop, he runs this one with his wife. Open four days a week, 11am-3pm. On most days customers wait over one hour before eating. No photos allowed inside other than the food. Originally opened in Higashi Osaka in 2008, moved to Minami-Ibaraki in 2012. Less
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- Abram Plaut added a new meal Dinner at 手打 親鶏中華そば 綾川 at Teuchi Oyadori Chuukasoba Ayagawa (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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- Abram Plaut added a new meal Dinner at 中華そば 閃 at Chuuka Soba Sen (中華そば 閃)
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma... More
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma topping takes three days to make. No MSG. Run by master Fukui-san, who is self taught. Open since 2011. Less
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- 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 池袋 火焔山 蘭州ラーメン at Kaenzan Lanzhou Lamian (Halal Ramen)
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.