Restaurants
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku... More
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku (tofu skin purse stuffed with ginger, garlic chives and vermicelli). Master Hayashi-san is the first disciple of the Osaka ramen shop Mitsuka Bōzu. He is known to serve many different styles of ramen, having offered over 100 different limited bowls during his time at Mitsuka Bōzu. He now runs three ramen shops and has produced two more. Sōsaku Ramen Style Hayashi open since 2015. @stylehayashi Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up... More
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up and smoked. The 2nd branch and concept of Chūka Soba Waka Tokyo, run by master Takahashi-san. Men Kurai open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 和風とんこつ かしや at Kashiya (かしや)
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya... More
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less
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- Abram Plaut added a new meal Dinner at 中華そば たた味 at Chuka Soba Tatami (中華そば たた味)
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip... More
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip the noodles in a raw egg, or to pour raw egg directly into the ramen. Run by master Yoshino-san, who trained at a few different ramen shops including Do Miso and Junk Garage. Open since March 2021. Less
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辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before... More
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before opening his own ramen shop. At some point he was using black soy beans from his parents' garden in the miso tare recipe, now he uses more replenishable ingredients. Originally opened in 2007, moved to the current location in 2011. Less
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- Abram Plaut added a new meal Dinner at 麺家 喜多楽 at Menya Kitara (麺家 喜多楽)
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama... More
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama style ramen. Open since 2001. @menyakitara Less
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- Abram Plaut added a new meal Dinner at らーめんNageyari at Ramen Nageyari (らーめんNageyari)
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen,... More
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen, Sakaguchi-san threw the javelin, which inspired the name Nageyari. Open since 2006. Less
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- Abram Plaut added a new meal Dinner at 館山 生姜醤油ラーメン 波音食堂 at RAMEN NAMINE SYOKUDOU
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over... More
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over Japan, finding inspiration for his own menu after eating Nagaoka style ginger shoyu ramen in Niigata Prefecture. Only open for lunch. Since 2015. Less
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- Abram Plaut added a new meal Dinner at 拳ラーメン at Kobushi Ramen (拳ラーメン)
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often... More
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often times he saw fish heads being thrown away in those types of restaurants, which he thought was wasteful. This inspired him to make ramen soup using fish. Originally opened as Kobushi in 2008, moved and reopened as Kobushi Ramen in 2011. The original location of Kobushi is now a sister shop, Kobuton Ramen (拳10ラーメン). Less
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- Abram Plaut added a new meal Dinner at ニコニコドライブイン at ニコニコドライブイン
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can... More
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can be served as well. Topped with shoyu-marinated pork chashu and diced onions. Niko Niko Drive-In was originally just a set-meal (teishoku) restaurant, dishes like aji fry and rice bowls are still quite popular. With the rise of hyper local Takeoka style ramen, eventually Niko Niko started serving ramen too. Family owned, run by women. Takeoka is a fisherman's town, hence the men go out fishing early each day and women run most restaurants. Open for over 50 years. Less