Restaurants
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 麺屋 桐龍 at Menya Kiryu (麺屋 桐龍)
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master... More
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master Kirita-san previously trained at another Jiro (style) shop with direct Jiro connections. Open since 2011. 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 六本木 竹虎 at Menshou Taketora
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total... More
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total with private rooms available. Shinjuku Kabukichō flagship open since 2009, Roppongi branch since 2010. Less
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- Abram Plaut added a new meal Dinner at 輝道家 at Kidouya (輝道家)
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled,... More
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled, then hung up and smoked, a method Kikuchi-san learned from master Shimizu-san of the famous iekei shop Oudouya. Open since 2018. Less
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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 金龍 at Kinryu
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen... More
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen shops including Ramen Koike, Chūka Soba Nishino, King Seimen and President. Kinryū open since May 31st, 2021. @hiromitsu_mizuhara Less
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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 拉麺 瑞笑 at Ramen Suisho (拉麺 瑞笑)
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master... More
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master Takagi-san, who trained at Takechan in Chofu and then Menya Musashi. Open since January 2020. 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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