Restaurants
- Abram Plaut added a new meal Dinner at 二代目つじ田 味噌の章 at Tsujita Misonosho
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso... More
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso Tsujita brand in Tokyo. Original Kanda Ogawamachi location open since 2009. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 中華soba いそべ at Chuka Soba Isobe (中華soba いそべ)
白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant... More
白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant that his grandfather founded. Even though it had been open 50+ years, he decided to close and focus on ramen. He worked at Yakumo in Ikejiri for one year before opening his own shop. Since 2016. Less
Copy the code to embed the post
ラーメン / Ramen / Menya AOI - Tsukuba, Ibaraki
Creamy miso ramen uses a three-day soup of pork bones, chicken carcasses and gyokai. White miso paste is from the Shinshu area, noodles are homemade. Finished with chili oil, beans sprouts, garlic chives, negi, menma and fish powder. Chintan soup also available for those who want something lighter.... More
ラーメン / Ramen / Menya AOI - Tsukuba, Ibaraki
Creamy miso ramen uses a three-day soup of pork bones, chicken carcasses and gyokai. White miso paste is from the Shinshu area, noodles are homemade. Finished with chili oil, beans sprouts, garlic chives, negi, menma and fish powder. Chintan soup also available for those who want something lighter. Originally opened in 2010, moved to the current location in 2011. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 一圓 本店 at Ichien Honten
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There... More
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There is also one more noren-wake branch in Mitaka which has its own factory, making noodles and soup which are both sold back to the flagship store. Open since 1981. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 昇龍本店 at Shoryu
ラーメン + ギョウザ / Ramen + Gyoza / Shōryū - Ueno, Tokyo
Old school shoyu ramen with clear soup, simple toppings of pork chashu, menma, negi and nori. The most popular item is the jumbo gyoza, which most customers order along with a bottle of Sapporo Akahoshi beer. An old school Chinese restaurant, previously with counter seating only but... More
ラーメン + ギョウザ / Ramen + Gyoza / Shōryū - Ueno, Tokyo
Old school shoyu ramen with clear soup, simple toppings of pork chashu, menma, negi and nori. The most popular item is the jumbo gyoza, which most customers order along with a bottle of Sapporo Akahoshi beer. An old school Chinese restaurant, previously with counter seating only but remodeled adding a 2nd floor in 2021. Open since 1957. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ら〜麺あけどや at Ramen Akedoya
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided... More
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided to open his own shop, he asked his daughter (who was 2 years old at the time) what a good name would be. She said "Akedoya." Open since 2013. @akedoya Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu... More
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu is roasted and finished in a steam convection oven. The 12th Menya Musashi branches to open, since 2011. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 赤坂味一 at Akasaka Ajiichi (赤坂味一)
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship... More
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship open since 1975. Less
Copy the code to embed the post
芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014.... More
芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 日陰 at Hikage (日陰)
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san... More
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san has 16+ years working in ramen, where he trained remains a secret. He is the original master of Men to Mirai in Shimokitazawa. Hikage open since January 2021. Less