Restaurants
- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎洞 at Kichijoji Menya Musashi Kodo
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare.... More
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare. Pork kakuni chashu also available. The 5th branch (out of 15) of Menya Musashi. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武骨 at Menya Musashi Bukotsu
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch... More
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch (out of 15), open since 2003. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵浜松町店 at Menya Musashi Hamamatsucho
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly... More
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly different menus. Hamamatsuchō shop open since 2016. Less
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老塩とんこつ / Rou-Shio Tonkotsu / Hakata Tonkotsu Tenjinki - Kamishinjo, Osaka
Hakata style tonkotsu ramen, containing 100% pork bone soup. The broth is made using various parts including heads and leg bones. Each bone has a different cooking length, so the soup must be checked by the staff constantly. Ramen can be ordered with light soup or... More
老塩とんこつ / Rou-Shio Tonkotsu / Hakata Tonkotsu Tenjinki - Kamishinjo, Osaka
Hakata style tonkotsu ramen, containing 100% pork bone soup. The broth is made using various parts including heads and leg bones. Each bone has a different cooking length, so the soup must be checked by the staff constantly. Ramen can be ordered with light soup or thick soup, choice of shio or shoyu tare. No MSG. Noodles are house-made from a company-owned noodle factory located next door, Ōtsuru Seimendokoro. Run by master Ōtsuru-san, known as a pioneer for homemade ramen noodles in Osaka. Now with three shops total, Tenjiki flagship open since 2000. Less
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- Abram Plaut added a new meal Dinner at 群青 at Gunjo (群青)
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost... More
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost no information about the ingredients is posted online or made available. Asada-san recommends customers check the shop IG page for updates before visiting. Since 2008. @gunjyogunjyo Less
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- Abram Plaut added a new meal Dinner at 麺処 えぐち at 麺処 えぐち
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya... More
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya Eguchi open since 2008, 2nd branch Mendokoro Eguchi since 2015. Less
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- Abram Plaut added a new meal Dinner at らーめん桐麺 at kiri men Hon Ten (桐麺)
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become... More
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become a ramen master after a fortune teller told him to do so. He first trained at Kairikiya for a year and a half, then worked at Jinsei Jet for four years, becoming shop manager. Kirimen open since 2014, with a 2nd shop Chūka Soba Kirimen since 2017. @kiri_men_ Less
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- Abram Plaut added a new meal Dinner at 麺と心7 at 麺と心 7
魚介のトリコ (味玉入り) / Gyokai no Toriko (Ajitama-iri) / Men to Kokoro 7 - Abeno, Osaka
Paitan soup contains 99% gyokai, noodles house-made. In place of chashu is yuzu-marinated blue marlin (kajiki) tataki. Also topped with ajitama, green onion, lotus root and nori. A 100% sea bream ramen and wafū ramen available as well. Run by the "Warm-Heart"... More
魚介のトリコ (味玉入り) / Gyokai no Toriko (Ajitama-iri) / Men to Kokoro 7 - Abeno, Osaka
Paitan soup contains 99% gyokai, noodles house-made. In place of chashu is yuzu-marinated blue marlin (kajiki) tataki. Also topped with ajitama, green onion, lotus root and nori. A 100% sea bream ramen and wafū ramen available as well. Run by the "Warm-Heart" company, which also operates the Osaka ramen shop Junk Story. Founded by president Igawa-san. Men to Kokoro 7 open since 2013. @mentokokoro7 Less
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- Abram Plaut added a new meal Dinner at 麺一盃 at Men Ippai (麺一盃)
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010.... More
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010. @menippai Less
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和風とんこつ / Wafū Tonkotsu / Watamen - Matsubara, Osaka
Tonkotsu gyokai soup, noodles house-made using whole wheat. Run by a husband and wife team. Ramen is served three days a week, tsukemen offered the other three days (closed on Monday). Almost no other shop information available or made public. Open since 2004.