Restaurants
- Abram Plaut added a new meal Dinner at 盛運亭 at Ramen Seiuntei
タンメン 炒飯セット + 餃子 / Tanmen Cha-han Set + Gyoza / Seiuntei - Minami-Azabu, Tokyo
Soup contains mostly chicken carcasses, noodles made in Itabashi-ku by Tsuruya Seimen. The pork chashu is fried with lard and sesame oil, then stewed for several hours. Master Deyama-san (now in his 70’s) is originally from Chiba Prefecture and trained... More
タンメン 炒飯セット + 餃子 / Tanmen Cha-han Set + Gyoza / Seiuntei - Minami-Azabu, Tokyo
Soup contains mostly chicken carcasses, noodles made in Itabashi-ku by Tsuruya Seimen. The pork chashu is fried with lard and sesame oil, then stewed for several hours. Master Deyama-san (now in his 70’s) is originally from Chiba Prefecture and trained at a few ramen shops in Kagoshima. A famous Buddhist monk named the shop “Seiuntei,” the kanji characters (盛運亭) representing heaps of dishes and luck. Open since 1983. Less
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- Abram Plaut added a new meal Dinner at 中華そば いぶき at Chuka Soba Ibuki (中華そば いぶき)
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎嘯 at Roppongi Menya Musashi Kosho
辛つけ麺 / Kara Tsukemen / Menya Musashi Koshō - Roppongi, Tokyo
Spicy tonkotsu-gyokai double soup uses pork, chicken and dried fish. Noodles supplied by Kanejin Shokuhin, made with black pepper kneaded into them. The pork chashu is cooked in a steam convection oven. The theme at this branch is reproduction of the original Menya Musashi recipe,... More
辛つけ麺 / Kara Tsukemen / Menya Musashi Koshō - Roppongi, Tokyo
Spicy tonkotsu-gyokai double soup uses pork, chicken and dried fish. Noodles supplied by Kanejin Shokuhin, made with black pepper kneaded into them. The pork chashu is cooked in a steam convection oven. The theme at this branch is reproduction of the original Menya Musashi recipe, once served at the first company store in Aoyama when it was known as Seizan (before moving to Shinjuku). 15 Menya Musashi branches in Tokyo now, all of them serving slightly different menus. Roppongi branch open since 2011. Less
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- Abram Plaut added a new meal Dinner at ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. Less
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昆布水つけめん塩 / Kombusui Tsukemen Shio / Yokokura Storehouse - Oyama, Tochigi
Chintan soup contains mostly chicken, noodles homemade in the shop. Choice of shio or shoyu tare, tsukemen served with kombusui. The bowls are Mashiko pottery, made in Tochigi. Master Shinozuka-san previously ran the Tochigi shop Sanji, which closed in 2018. His... More
昆布水つけめん塩 / Kombusui Tsukemen Shio / Yokokura Storehouse - Oyama, Tochigi
Chintan soup contains mostly chicken, noodles homemade in the shop. Choice of shio or shoyu tare, tsukemen served with kombusui. The bowls are Mashiko pottery, made in Tochigi. Master Shinozuka-san previously ran the Tochigi shop Sanji, which closed in 2018. His new establishment serves ramen on one side and has a coffee bar on the other. Open since 2019. Less
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- Abram Plaut added a new meal Dinner at 麺屋 たけ井 本店 at Kyoto Menya Takei Hankyu Umeda Ten (京都 麺屋たけ井)
つけ麺 / Tsukemen / Menya Takei - Jōyō, Kyoto
Rich soup uses pork bones, chicken feet and gyokai. Noodles supplied by Kokoro no Aji Shokuhin. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo before opening his own shop. Now with six branches in Kyoto and Osaka, Jōyō flagship open since 2011. 11am-3pm.
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- Abram Plaut added a new meal Dinner at ラーメンにっこう本店 at la-men NIKKOU (ラーメンにっこう)
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by... More
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by premium ingredients and food culture). He says ramen should also be a kind of 'junk food,' delivering high energy and satisfying every time. These thoughts reflect both the ramen master and customer, and are deep feelings that constantly develop over time for Nishikawa-san and the concept of his shop. He will never quit or run away from ramen, as the staff t-shirts imply. Originally opened in 2005, moved to its current location in 2014. 2nd branch opened in the Netherlands in 2018. Less
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- Abram Plaut added a new meal Dinner at ラーメン ジラフ at ジラフ
ラーメン / Ramen / Jirafu (Giraffe) - Moka, Tochigi
Jiro inspired ramen. Tonkotsu-shoyu soup with garlic, bean sprouts, cabbage and homemade noodles. Blue label Kaneshi shoyu is used in the tare. The master trained at the ramenya Marushige in Tochigi, he likes giraffes hence the shop name. Ramen, miso ramen and junk style maze soba are offered... More
ラーメン / Ramen / Jirafu (Giraffe) - Moka, Tochigi
Jiro inspired ramen. Tonkotsu-shoyu soup with garlic, bean sprouts, cabbage and homemade noodles. Blue label Kaneshi shoyu is used in the tare. The master trained at the ramenya Marushige in Tochigi, he likes giraffes hence the shop name. Ramen, miso ramen and junk style maze soba are offered on the regular menu, an abura soba menu becomes available on weekends when the shop changes to its second brand 'Raion' (Lion). Open since November 2014. Less
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- Abram Plaut added a new meal Dinner at 鉢ノ葦葉 at Ramen Hachinoashiha (らーめん 鉢ノ葦葉)
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he... More
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he first moved there he was 30 years old and had no job or money. He is self taught, never trained at another shop and never really ate at many ramen shops. The meaning of the name 'Hachinoashiha' is kept a secret, but for master Hori-san it has some kind of special, magical meaning. Considered by many to be the best ramen in Mie Prefecture. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 先崎 at Chuukasoba Massaki (中華そば 先﨑)
純一鶏白湯そば / Junichi Tori Paitan Soba / Chūka Soba Massaki - Mito, Ibaraki
Rich tori paitan soup is chicken based. Pork chashu, black truffle, mitsuba, black pepper. Noodles by Kanno Seimen. An assortment of bowls and daily specials available. Run by master Massaki-san, who previously worked at a French restaurant. Open since 2015, moved... More
純一鶏白湯そば / Junichi Tori Paitan Soba / Chūka Soba Massaki - Mito, Ibaraki
Rich tori paitan soup is chicken based. Pork chashu, black truffle, mitsuba, black pepper. Noodles by Kanno Seimen. An assortment of bowls and daily specials available. Run by master Massaki-san, who previously worked at a French restaurant. Open since 2015, moved to the current location in 2018. Less