Restaurants
- Abram Plaut added a new meal Dinner at ムタヒロ大阪店 at Chukasoba Mutahiro Osaka-fukushima
鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs... More
鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs 15 ramen shops in Japan. This Fukushima outpost was established in 2015 as the company's first Osaka branch, menu renewal completed in 2021. Less
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- Abram Plaut added a new meal Dinner at 彩色ラーメン きんせい 夢風 at 彩色ラーメン きんせい総本家 夢風
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm.... More
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm. Name changed in 2015, open since 2001. Less
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- Abram Plaut added a new meal Dinner at 京都 麺屋たけ井 阪急梅田店 at Menya Takei Hon Ten (麺屋 たけ井)
ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka
Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this... More
ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka
Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this lighter shoyu ramen is also available. Six branches total in Kyoto and Osaka, Jōyō flagship open since 2011. Hankyu Umeda store inside Osaka Station the third shop to open in the group, since 2016. Less
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- Abram Plaut added a new meal Dinner at 王王軒 at Shina Soba Wanwan Ken Hon Ten (支那そば 王王軒)
支那そば肉玉子入り / Shinasoba Niku Tamago-iri / Wanwanken - Aizumi, Tokushima
Rich soup contains chicken carcasses and pork bones, simmered for many hours. Noodles are house-made without the use of eggs. Extra pork and raw egg topping recommended. Master Kondo-san graduated from culinary school before working at a shokudō in a hospital,... More
支那そば肉玉子入り / Shinasoba Niku Tamago-iri / Wanwanken - Aizumi, Tokushima
Rich soup contains chicken carcasses and pork bones, simmered for many hours. Noodles are house-made without the use of eggs. Extra pork and raw egg topping recommended. Master Kondo-san graduated from culinary school before working at a shokudō in a hospital, then part time at a ramen shop in Tokushima. The shop name is a reference to the legendary baseball player Sadaharu Oh. Now with a 2nd branch in central Tokushima, Aizumi flagship open since 1998. @wanwankenhonten Less
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- Abram Plaut added a new meal Dinner at 春陽軒 at Syunyouken
玉子入 / Tamago-iri / Chūka Soba Shunyōken - Tokushima, Tokushima
Tokushima tonkotsu shoyu soup uses pork and chicken carcasses with strong shoyu tare. Noodles by Shiratama Shokuhin. Opened by master Kondo-san, who first trained in Komatsushima. Her son now runs this shop, which previously went by a different name before becoming Shunyōken in... More
玉子入 / Tamago-iri / Chūka Soba Shunyōken - Tokushima, Tokushima
Tokushima tonkotsu shoyu soup uses pork and chicken carcasses with strong shoyu tare. Noodles by Shiratama Shokuhin. Opened by master Kondo-san, who first trained in Komatsushima. Her son now runs this shop, which previously went by a different name before becoming Shunyōken in 1993. Only open for lunch, 11am-2pm. Since 1975. Less
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- Abram Plaut added a new meal Dinner at いのたに 本店 at Inotani Hon Ten (いのたに)
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in... More
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in 1966. Less
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- Abram Plaut added a new meal Dinner at はまんど at Sanuki Ramen Hamando (はまんど)
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa,... More
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa, he began to study udon noodles in order to find a way to improve his ramen. He ate 1,500 different bowls of udon in three years. There was an udon competition in 1998, Mori-san entered and won, becoming the first udon champion. The next year in 1999, he changed his shop name to Hamando. A 2nd branch is now located in front of the original, offering asa-ra (morning ramen) from 6am-11am. @3tree.hamanndo.tuhan Less
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- Abram Plaut added a new meal Dinner at 長男、もんたいちお at Chonan Montaichio (長男、もんたいちお)
特製つけ麺 / Tokusei Tsukemen / Chōnan Monta Ichio - Yawata, Chiba
Double soup combines pork bones and saba dashi, simmering for multiple hours. Noodles by Asakusa Kaikarou boil for 15 minutes. Master Ichio Monta-san trained at the shops Michi, Tsukihi and Kazu. Open since 2018. @chonan.montaichio
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赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Gaiden - Shibuya, Tokyo
Tonkotsu gyokai soup uses chicken, pork, crab, niboshi and katsuo. Noodles by Kanejin Shokuhin. Three colors are available, black (shoyu), red (spicy) and white (no sauce). The 6th Menya Musashi branch (out of 15) to open. Since 2006.
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- Abram Plaut added a new meal Dinner at 豊中 麺哲 at Men Tetsu Toyotaka (麺哲)
醤油 / Shoyu / Toyonaka Mentetsu - Toyonaka, Osaka
Shoyu soup uses chicken carcasses, pork back bones, kombu, katsuo and saba. Noodles are homemade. Master Shouji-san first worked at a sushi restaurant in Osaka before opening his own ramen shop. He now runs a number of stores under the Mentetsu brand. Toyonaka flagship open since 2003.