Restaurants
ねぎダブル + 追いトゥル / Negi Double + Oi-tōru / Hakata Nagahama Ramen Kenta - Koenji, Tokyo
Hakata tonkotsu ramen, served with thin straight Hakata style noodles. 'Oi-tōru' wonton skins handmade fresh by the shop Hashimaru located nearby. Each bowl is made one at a time, kaedama also available. Master Kenta Yokoo-san first trained at... More
ねぎダブル + 追いトゥル / Negi Double + Oi-tōru / Hakata Nagahama Ramen Kenta - Koenji, Tokyo
Hakata tonkotsu ramen, served with thin straight Hakata style noodles. 'Oi-tōru' wonton skins handmade fresh by the shop Hashimaru located nearby. Each bowl is made one at a time, kaedama also available. Master Kenta Yokoo-san first trained at a yatai in the Nakasu district of Fukuoka before bringing his talents to Tokyo. First opened and run as an izakaya with ramen, Kenta later changed to focus on ramen exclusively. When the 2020 global pandemic hit, Yokoo-san went back to Fukuoka to train at the shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, Kenta moved to its current location in 2013. Renewal opening from March 2021. @yokoo_kenta Less
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- Abram Plaut added a new meal Dinner at いのたに 本店 at Inotani Hon Ten (いのたに)
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in... More
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in 1966. Less
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- Abram Plaut added a new meal Dinner at 粉麺小屋 at Komen Koya (粉麺小屋)
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya,... More
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya, Saitama, where his parents run an udon shop. He started out working for his parents, then moved to Tokyo where he worked at the udon shop Menkoya in Hatagaya for 16 years. Komenkoya open since May 2020. Less
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- Abram Plaut added a new meal Dinner at 大勝軒 at Daishouken (大勝軒)
大盛ラーメン + 餃子 / Ōmori Ramen + Gyoza / Taishōken - Kita-Narashino, Chiba
Old school Tokyo niboshi shoyu ramen. Noodles supplied by Chinrai, ōmori size well over 400 grams. House-made gyoza, extra negi and menma on the side. This shop has some relationship to the legendary Eifukucho Taishōken, however the exact connection is unknown.... More
大盛ラーメン + 餃子 / Ōmori Ramen + Gyoza / Taishōken - Kita-Narashino, Chiba
Old school Tokyo niboshi shoyu ramen. Noodles supplied by Chinrai, ōmori size well over 400 grams. House-made gyoza, extra negi and menma on the side. This shop has some relationship to the legendary Eifukucho Taishōken, however the exact connection is unknown. Open 11:30am-3pm five days a week. Open date unknown. Less
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- Abram Plaut added a new meal Dinner at はまんど at Sanuki Ramen Hamando (はまんど)
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa,... More
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa, he began to study udon noodles in order to find a way to improve his ramen. He ate 1,500 different bowls of udon in three years. There was an udon competition in 1998, Mori-san entered and won, becoming the first udon champion. The next year in 1999, he changed his shop name to Hamando. A 2nd branch is now located in front of the original, offering asa-ra (morning ramen) from 6am-11am. @3tree.hamanndo.tuhan Less
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- Abram Plaut added a new meal Dinner at 半ざわ at Chuka Soba Hanzawa (中華そば 半ざわ)
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu... More
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu uses a soup that combines chicken, pork and niboshi. Master Hanzawa-san trained at the shop Chibakiya, then ran a Tokyo Ramen Street outpost of the company, Kizou (now closed). Before going independent he also sought out guidance from the master of Fukumen Tomo in Jimbocho. The two shops now share the same stamp cards used by regular customers (for free toppings and limited bowls). Hanzawa-san runs operations along with his wife. Open since April 2020. Less
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- Abram Plaut added a new meal Dinner at 鶏Soba 座銀 at Tori Soba Zagin Hon Ten (鶏 soba 座銀)
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features... More
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features a frothy paitan soup made with chickens sourced from Kagoshima Prefecture. Zagin has multiple branches in the Kansai Region and in Hong Kong. Higobashi flagship open since 2014. Less
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- Abram Plaut added a new meal Dinner at 麺や紡 at Menya Tsumugu (麺や 紡)
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop,... More
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop, he runs this one with his wife. Open four days a week, 11am-3pm. On most days customers wait over one hour before eating. No photos allowed inside other than the food. Originally opened in Higashi Osaka in 2008, moved to Minami-Ibaraki in 2012. Less
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- Abram Plaut added a new meal Dinner at 中華そば 閃 at Chuka Soba Sen (中華そば 閃)
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma... More
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma topping takes three days to make. No MSG. Run by master Fukui-san, who is self taught. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at 麺屋はなぶさ at Menya Hanabusa (麺屋 はなぶさ)
鶏そばプレミアム / Torisoba Premium / Menya Hanabusa - Sakaisuji Honmachi, Osaka
Premium chicken soup contains 100% Nagoya Cochin brand chickens. Noodles are homemade, no MSG. Master Matsumoto-san trained at the Osaka shop Mugen. Open since 2013.