Restaurants
- Abram Plaut added a new meal Dinner at ラーメン二郎 前橋千代田町店 at Ramen Jiro Maebashi Chiyodamachi Ten (ラーメン二郎)
小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd... More
小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd Jiro branch to open in the Kita-Kantō area and first in Gunma Prefecture. Since October 2019. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 二天 at Ikebukuro Menya Musashi Niten
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus.... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus. This Ikebukuro Niten branch specializes in fried pork, chicken and beef karaage, made using a special fryer. First opened in Ikebukuro in 2002, moved to its current location in 2012. Less
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- Abram Plaut added a new meal Dinner at 俺の生きる道 白山店 at Ore No Ikiru Michi
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in... More
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in Kamiya, then became manager of Ramen Jiro in Akabane (now closed). After opening Yume Wo Katare in Kyoto in 2006, he expanded with several more branches in Kansai, establishing the brand as the main Jiro style ramen presence in the region. The first overseas branch opened in Boston in 2012, the brand currently operates a number of shops spread across Japan and in multiple countries. This Hakusan outpost first opened in 2016, managed by master Kobayashi-san who is a retired professional baseball player. Eventually Kobayashi-san took over the shop completely, and he now runs it independently as 'Ore No Ikiru Michi.' A second branch of Ore No Ikiru Michi is in Ibaraki Prefecture, also run by a former pro baseball player, master Sasaki-san. The 3rd branch opened in Kashiwa, Chiba in 2020. Less
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煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen... More
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen Suzuki in Sagami-Ōno. Nekotoratei open since 2014. Less
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- Abram Plaut added a new meal Dinner at らすた at RASUTA
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded... More
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded by master Suzuki-san of the Paimen ramen group, eventually taken over by a former customer, master Kayama-san. Original flagship in Hiyoshi since 1996, 2nd branch in Yoyogi since 2005. Less
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中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice)... More
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice) recommended on the side. The original master of Suehiro first trained at Shinpuku Saikan in Kyoto, then returned to his hometown and adjusted the recipes to suit local Akita tastes. Now with six branches total, most of them located in the Tōhoku region. Akita flagship open since 1999, Takadanobaba branch since 2009. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho
まかない / Makanai / Mensho Tokyo SF - San Francisco, California
Staff meals served April-June 2021 @prc54 @team_mensho
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- Abram Plaut added a new meal Dinner at 福島壱麺 at Fukushima Ichimen (福島壱麺)
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul.... More
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul. The general theme of this shop is ramen and nihonshu (sake). Run by the OZ (oh-zetto) company. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at 製麺 rabo at Seimen rabo (製麺rabo)
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple... More
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple shops scattered across Tokyo. After opening and running the Hatsudai ramenya Anaya for several years, he sold it to an apprentice in 2013 and opened this shop a year later out of a former snack bar. Since November 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば いぶき at Chuka Soba Ibuki (中華そば いぶき)
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. Less