Restaurants
- Abram Plaut added a new meal Dinner at こぐま at こぐま
牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind... More
牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind of known as local Fujisawa soul food. Gyoza available on the side. Family run, open since around 1970. Less
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- Abram Plaut added a new meal Dinner at 麺家 一鶴 at Menya Ikkaku (麺家 一鶴)
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama... More
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama in 2011. Less
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- Abram Plaut added a new meal Dinner at 中華蕎麦 ひら井 at Chuka Soba Hirai (中華蕎麦 ひら井)
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made... More
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made using Hokkaido wheat only. The pork chashu is served three ways, two of them charcoal grilled and one low temperature slow-cooked. Yakumi seasoning changes daily, on this day it was salt and fresh lime. Master "Hirai-san" trained at Ramen Jiro Hachioji Yaenkaido. Because he resembles the famous Japanese singer Ken Hirai, while he was working at Jiro he picked up the nickname Hirai. Open since May 2021. @tyukasoba_hirai Less
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- Abram Plaut added a new meal Dinner at ラーメン若大将 at ラーメン若大将
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver,... More
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver, then at a shokudō (restaurant) in his neighborhood before finally opening this ramen shop. He is self taught and ran the shop for 30 years before retiring in 2020. His apprentices now run operations. Open since 1989. Less
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- Abram Plaut added a new meal Dinner at えどもんど at Edmond (えどもんど)
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in... More
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in Ebisu, Inomata-san specializes in niboshi soup, however he also highly respects the well known Jiro style shop Fujimaru in Kamiya. Hence, this is a tribute to that shop. The name Edmond is from Edmond Honda (E. Honda) in the Street Fighter video game. Perhaps if you eat this ramen, you will turn out like a sumo wrestler. Izuru open since 2017, Edmond since December 2020. Less
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- Abram Plaut added a new meal Dinner at 海老丸らーめん at Ebi Maru Ramen (海老丸らーめん)
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five... More
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five tons at a time, which helps keep the price of each bowl reasonable considering the cost of ingredients. Noodles are special ordered using 100% domestic wheat. Served with rare chashu, diced red onion, cherry tomato, toast with sour cream, ajitama and wontons. Master Masa-san is from Gifu Prefecture and came to Tokyo when he was 17 years old, initially working for a French restaurant in Kyōbashi. He never trained at another ramen shop, teaching himself. Open since 2017. @ebimaru_ramen Less
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- Abram Plaut added a new meal Dinner at 貪瞋痴 at Tonjinchi (貪瞋癡)
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine... More
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine bar. The kanji characters in the name Tonjinchi (貪瞋癡) represent three kleshas (mental states) that must be conquered in Buddhism. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 揚子江菜館 at Yosuko Restaurant
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant... More
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant from Shanghai. Originally located in Nishi-Kanda, the restaurant moved to its existing location in nearby Jimbōchō around 1930, a larger space with a seating capacity of 170. In 1933, Shū-san's son (who had taken over operations by then) first served the now legendary Hiyashi Chūka dish. It took two years of perfecting before it was ready to put on the menu. The tare is made sweet and sour using sugar, vinegar, shoyu and chicken dashi. The various toppings represent the four seasons of Japan, and are placed in a way to look like Mt. Fuji, which can sometimes be seen from Kanda-Jimbōchō. Less
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七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya... More
七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya Musashi store to open, since 2010. Less
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- Abram Plaut added a new meal Dinner at 元祖竹岡式ラーメン竹福 at 元祖竹岡式ラーメン 竹福
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies... More
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies some of the original Takeoka shops in Futtsu City, Chiba. Even though the noodles are dried, they still boil for 8 minutes. Sister shop 'Taketoku' open in Minami-Sunamachi since March 2021, Takefuku open in Mita since May 24th, 2021. Less