Restaurants
- Abram Plaut added a new meal Dinner at 創作らーめん Style林 at Sosaku Ramen STYLE Hayashi Hon Ten (創作ラーメン STYLE林)
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku... More
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku (tofu skin purse stuffed with ginger, garlic chives and vermicelli). Master Hayashi-san is the first disciple of the Osaka ramen shop Mitsuka Bōzu. He is known to serve many different styles of ramen, having offered over 100 different limited bowls during his time at Mitsuka Bōzu. He now runs three ramen shops and has produced two more. Sōsaku Ramen Style Hayashi open since 2015. @stylehayashi Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 和風とんこつ かしや at Kashiya (かしや)
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya... More
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 駅前ラーメン ビックワン at Big One
玉子入りラーメン / Tamago-iri Ramen / Ekimae Ramen Big One - Saga, Saga
Saga ramen made with light tonkotsu soup, medium-thin straight noodles and raw egg topping. The pork chashu is seasoned with salt and soy sauce only. Opened by master Noda-san, the shop was originally an arcade game center that also served ramen (made by his wife). Eventually,... More
玉子入りラーメン / Tamago-iri Ramen / Ekimae Ramen Big One - Saga, Saga
Saga ramen made with light tonkotsu soup, medium-thin straight noodles and raw egg topping. The pork chashu is seasoned with salt and soy sauce only. Opened by master Noda-san, the shop was originally an arcade game center that also served ramen (made by his wife). Eventually, the ramen took over. Their son began working after he graduated from high school, he now runs operations. This shop is also known as the first to serve Saga ramen with vegetables. The name 'Big One' is taken from the legendary baseball player Sadaharu Oh. Located in front of Saga station. Open since 1983. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 麺屋彩々 at Menya Saisai Showa Cho Honten (麺屋彩々)
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before... More
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before opening his own ramen shop. At some point he was using black soy beans from his parents' garden in the miso tare recipe, now he uses more replenishable ingredients. Originally opened in 2007, moved to the current location in 2011. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 拳ラーメン at Kobushi Ramen (拳ラーメン)
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often... More
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often times he saw fish heads being thrown away in those types of restaurants, which he thought was wasteful. This inspired him to make ramen soup using fish. Originally opened as Kobushi in 2008, moved and reopened as Kobushi Ramen in 2011. The original location of Kobushi is now a sister shop, Kobuton Ramen (拳10ラーメン). Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメンもとむら at らーめん もとむら
玉子ラーメン / Tamago Ramen / Ramen Motomura - Nabeshima, Saga
Light pork bone soup, noodles by Hatase Shokuhin. Optional raw egg. Original master Motomura-san first trained at the Saga ramen shop Ikkyuken, run by his cousin. After working there for five years he opened this shop, the Ikkyuken Nabeshima branch in 1980. Eventually the original... More
玉子ラーメン / Tamago Ramen / Ramen Motomura - Nabeshima, Saga
Light pork bone soup, noodles by Hatase Shokuhin. Optional raw egg. Original master Motomura-san first trained at the Saga ramen shop Ikkyuken, run by his cousin. After working there for five years he opened this shop, the Ikkyuken Nabeshima branch in 1980. Eventually the original Ikkyuken closed, so in 2012 master Motomura-san changed his shop name to Ramen Motomura. When Motomura-san passed away in 2020, his son took over the business. Now open 40+ years. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 彩華ラーメン本店 at Saika Ramen
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original... More
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original master Kondo-san first opened Saika Ramen as a street stall, they now have 15 shops total in Nara, Osaka, Hyogo, Kyoto and Aichi. Kondo-san's sons now run the company, widely known as the original Tenri ramen. Originally opened in 1968. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 味の大西 at Ajino Ōnishi
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style of Western Kanagawa.' Master Hyuga-san runs the shop with his wife, he is the 4th son of original Ajino Ōnishi master. Yugawara flagship open since 1935, three additional outposts currently operating (all in Kanagawa). Hiratsuka branch open around 40 years. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 竜里 at ラーメン専門 竜里
ラーメン / Ramen / Ryūzato - Karatsu, Saga
Saga Ramen. Brown tonkotsu soup is made using pork bones and meat. Noodles supplied by Kojima Seimen. Pickled red ginger is house-made and cut by hand. Master Kojima-san first worked at Kojima Seimen (run by his parents), which supplied noodles to Ichiryūken, a legendary Saga ramen shop open for over... More
ラーメン / Ramen / Ryūzato - Karatsu, Saga
Saga Ramen. Brown tonkotsu soup is made using pork bones and meat. Noodles supplied by Kojima Seimen. Pickled red ginger is house-made and cut by hand. Master Kojima-san first worked at Kojima Seimen (run by his parents), which supplied noodles to Ichiryūken, a legendary Saga ramen shop open for over 50 years. At first Kojima-san was a regular customer at Ichiryūken for three years, then started working there and trained for seven more years. Ichiryūken closed in 2016, Kojima-san took over the space and opened Ryūzato. It is said that Ichiryūken's master Miyazaki-san sometimes still gives advice to Kojima-san. Open since 2017. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 龍口酒家本店 at Long Kou Jiu Jia
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen... More
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen is available during lunch hours (with set meals) or by sitting at the counter in the kitchen at dinner. The ramen menu changes often, soup made using soft-shell turtle or other delicacies is frequently offered. Master Ishibashi-san has been cooking Chinese food since he was 16 years old, now he is almost 70. Located underground, adjacent to Hatagaya station. Since 1983. Less