Restaurants
- Abram Plaut added a new meal Dinner at 頑者 at Ganja Hon Ten (頑者)
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding.... More
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding. Ganja operates 5 branches now (one in Tokyo), with the Kawagoe flagship open since 2000 (renewal in 2018). Open 11:30am-4:20pm. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 神山 at Kanzan
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi... More
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi first opened in Aoyama in 1996, at the time known as 'Menya Musashi Seizan.' In 1998 the shop moved to Shinjuku, where the flagship remains to this day. This Kanzan branch in Kanda is the brand's 9th store overall, open since 2009. Less
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- Abram Plaut added a new meal Dinner at 尾道ラーメン壱番館新宿御苑店 at 尾道ラーメン壱番館 新宿御苑店
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in... More
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in from Hiroshima. Ichibankan flagship located in Onomichi City for over 25 years, this Shinjuku Gyōen branch open since December 2020. Less
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- Abram Plaut added a new meal Dinner at 萬来園 at Banraien (萬来園)
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove... More
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove as much moisture as possible. Banraien is a Chinese course restaurant, run by master Shogo Nakano-san. For dinner service, there is no menu and no price, customers only inform the staff how much they want to spend at the time of making the reservation. Lunch service is headed by the master's son, Yūto Nakano-san. Some years back, Yūto competed on the TV show Iron Chef against Suga-san of the Tokyo restaurant SUGALABO. Lunch service is one hour only, from 12pm to 1pm (last order at 12:30) five days a week. Open since 1974. Less
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- Abram Plaut added a new meal Dinner at 背脂煮干中華そば 我武者羅 初台店 at Gamushara Hatsudai (我武者羅初台店)
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl... More
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl topped with pork fat and katsuobushi. Gamushara president Hasunuma-san is originally from Niigata Prefecture, after training in France he opened his flagship in Hatagaya in 2007. He now runs a handful of ramen shops in Tokyo and several more overseas. Hatsudai branch open since July 7th, 2020. Less
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特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme... More
特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme of this 2nd branch is a focus on training apprentices to become future ramen masters. Open since October 2020. Less
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- Abram Plaut added a new meal Dinner at ポークヌードル内藤 at Anaya / Pork Noodle Naito (嗟哉(あなや)ポークヌードル内藤)
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first... More
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first worked part time before eventually buying and taking over the shop completely. He runs all operations including prep and noodle making solo. Open 10+ years. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武仁 at Akihabara Menya Musashi Bujin
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which... More
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which weighs over 100g per piece. Originally this shop opened as the 8th branch of Menya Musashi in Asakusa in 2007, at the time it was called Menya Musashi Edokin. In 2009 they moved to the current location and changed the name to Menya Musashi Bujin. Less
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- Abram Plaut added a new meal Dinner at 駄目な隣人 at Dame na Rinjin (駄目な隣人)
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin.... More
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin. Five different condiments on the counter such as katsuo powder, shoyu, pepper, pepper chives and seaweed are free to add. Raw eggs also all you can eat for free. Rice is a recommended side dish, the shop name actually references the guilty pleasure of eating noodles and rice together (both carbs). The rice bowls available change seasonally, some are topped with salmon roe, wagyu or raw eggs. The rice is sourced from Akita Prefecture, cooked in a donabe. Run by manager Kawase-san, operated by the ZOT company which also runs craft beer bars. Open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 味の大西真鶴支店 at 味の大西 真鶴
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made... More
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made from pork only. Now his grandson is the 3rd generation master of the Yugawara flagship. Six additional Ajino Ōnishi branches have opened as norenwake over the years, all of them run by either family members or a master that trained in Yugawara. Three of the stores have since closed and three are still open. The original master of this Manazuru branch is Chikaraishi-san, who worked at the Yugawara honten from 1970 to 1985. Now her son runs this shop as 2nd generation. Open 11am-2:30pm, since around 1985. Less