Restaurants
- Abram Plaut added a new meal Dinner at 麺処 いし川 at Ramen Ishikawa
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and... More
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and some other vegetables for use in the ramen. Only open for lunch, 11am-2pm (five days a week). Since 2013. Less
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- Abram Plaut added a new meal Dinner at 群青 at Gunjo (群青)
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost... More
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost no information about the ingredients is posted online or made available. Asada-san recommends customers check the shop IG page for updates before visiting. Since 2008. @gunjyogunjyo Less
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- Abram Plaut added a new meal Dinner at 麺池谷精肉店 at Ikeya Seinikuten
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya... More
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya Seinikuten. Seinikuten means 'butcher shop,' as the master's parents happen to run a butcher shop. Now one of the more well known ramen stops in the Tama area. Moved to the current location in 2006. Less
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- Abram Plaut added a new meal Dinner at 麺処 えぐち at 麺処 えぐち
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya... More
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya Eguchi open since 2008, 2nd branch Mendokoro Eguchi since 2015. Less
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鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika.... More
鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika. Run by the Mugen company, which specializes in seafood izakayas but also runs a sister ramen shop to this one, Rindō in Shimbashi. Rindō open since December 2020, Shiifūdō since May 2021. Less
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- Abram Plaut added a new meal Dinner at らーめん桐麺 at kiri men Hon Ten (桐麺)
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become... More
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become a ramen master after a fortune teller told him to do so. He first trained at Kairikiya for a year and a half, then worked at Jinsei Jet for four years, becoming shop manager. Kirimen open since 2014, with a 2nd shop Chūka Soba Kirimen since 2017. @kiri_men_ Less
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- Abram Plaut added a new meal Dinner at Zect Bylm at torattoria ZeCT
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and... More
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and ‘Yasai Ramen’ are also on the menu, using soups made from pork bones, niboshi and vegetables. ZeCT byLm is an Italian restaurant, specializing in pasta but occasionally known to offer ramen as well. Starting June 15th, 2021, the announcement was made that a ramen-only menu will be served during lunch service for 150 days. Open since 2013. @zect_bylm Less
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- Abram Plaut added a new meal Dinner at MEN YARD FIGHT at Men Yard Fight
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name... More
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name is inspired by Boston band 'Ten Yard Fight,' who are aware of the shop and have made direct contact (asking for some T-shirts). Open since 2019. @menyardfight Less
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- Abram Plaut added a new meal Dinner at 麺一盃 at Men Ippai (麺一盃)
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010.... More
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010. @menippai Less
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- Abram Plaut added a new meal Dinner at 麺屋 縁道 at 濃厚宗田つけめん 麺屋縁道
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since... More
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016. Less
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