Restaurants
- Abram Plaut added a new meal Dinner at 彩華ラーメン本店 at Saika Ramen
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original... More
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original master Kondo-san first opened Saika Ramen as a street stall, they now have 15 shops total in Nara, Osaka, Hyogo, Kyoto and Aichi. Kondo-san's sons now run the company, widely known as the original Tenri ramen. Originally opened in 1968. Less
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- Abram Plaut added a new meal Dinner at つけそば九六 at Jikaseimen Tsukesoba Kuroku (自家製麺つけそば 九六)
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown... More
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown of Komae City, Tokyo. Since 2011. @tsukesobakuro Less
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- Abram Plaut added a new meal Dinner at 味の大西 at Ajino Ōnishi
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style of Western Kanagawa.' Master Hyuga-san runs the shop with his wife, he is the 4th son of original Ajino Ōnishi master. Yugawara flagship open since 1935, three additional outposts currently operating (all in Kanagawa). Hiratsuka branch open around 40 years. Less
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沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder.... More
沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder. 25 bowls available total, reservations only via direct message on Twitter. A special one day only event collaboration with Tanaka Kajitsuten, a mango supplier from Okinawa. Ramen master Miyazaki-san first trained at Ippudo before opening his own shop, he now runs a handful of ramen businesses. Soranoiro flagship in Kojimachi open since 2011. @chihirockkun_ Less
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- Abram Plaut added a new meal Dinner at ヌードルボウズ n坊 at Noodle Bowls n Bo (ヌードルボウズ n坊)
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught,... More
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught, then worked at the ramen shops Yatagarasu and Billiken. Open since May 2021. @enubozu Less
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- Abram Plaut added a new meal Dinner at 厚木家 at Ramen Atsugiya (ラーメン 厚木家)
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen... More
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen is permitted, no other photos allowed inside the shop. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at 龍口酒家本店 at Long Kou Jiu Jia
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen... More
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen is available during lunch hours (with set meals) or by sitting at the counter in the kitchen at dinner. The ramen menu changes often, soup made using soft-shell turtle or other delicacies is frequently offered. Master Ishibashi-san has been cooking Chinese food since he was 16 years old, now he is almost 70. Located underground, adjacent to Hatagaya station. Since 1983. Less
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- Abram Plaut added a new meal Dinner at Ramen FeeL at Ramen FeeL (Ramen FeeL)
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school... More
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school graduation. After returning to Japan he searched for music gigs, but struggled to find steady work and so he picked up some shifts at a ramen shop. What started out as a part time job soon turned into a career for him. In 2015, after responding to a tweet for help at a ramen event, Watanabe-san began apprenticing under Iida-san at the legendary shop Iida Shōten in Yugawara, Kanagawa. Watanabe-san started out cleaning, eventually working his way up in the kitchen step by step to become master Iida-san's top assistant and earn his respect. With Iida-san's blessing, Watanabe-san was free to open his own shop in the spring of 2020. Due to the timing of the pandemic, he decided to train a bit more at an Italian restaurant and a tantanmen shop. Ramen FeeL finally opened on February 28th, 2021. @ramen_feel Less
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- Abram Plaut added a new meal Dinner at 中華そば トランポリン at 中華そば トランポリン
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough... More
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough soup is prepared to serve 50 bowls per day. Run by master Naoko Nitta-san, who previously worked as a yoga instructor. Open since 2018. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 五輪洞 at Menya Musashi Gorindo
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed and moved to Nishi-Shinjuku in 2020. Less