Restaurants
- Abram Plaut added a new meal Dinner at 山田屋 at Yamadaya (山田屋)
チャーシューメン / Chashumen / Yamadaya - Hatsudai, Tokyo
Old school Tokyo style shoyu ramen, topped with pork chashu. Chūka style menu includes stir-fried dishes like cha-han and house-made gyoza. Family-run shop, open since 1977.
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- Abram Plaut added a new meal Dinner at ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. 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)
特辛偽郎つけ麺 / Toku Kara Giro Tsukemen / Pork Noodle Naito - Hatsudai, Tokyo
Shoyu-tonkotsu soup with pork back fat. Noodles house-made every morning in the shop. Pork belly chashu, bean sprouts and kimchi. Run as 'Anaya' during lunch and
'Pork Noodle Naito' in the evening, both concepts offer two different menus. Master Kokubun-san was first... More
特辛偽郎つけ麺 / Toku Kara Giro Tsukemen / Pork Noodle Naito - Hatsudai, Tokyo
Shoyu-tonkotsu soup with pork back fat. Noodles house-made every morning in the shop. Pork belly chashu, bean sprouts and kimchi. Run as 'Anaya' during lunch and
'Pork Noodle Naito' in the evening, both concepts offer two different menus. Master Kokubun-san was first hired to work part time by the original master, Onozato-san. Eventually taking over the business completely, Kokubun-san now runs both the lunch and dinner shifts solo, as well as all prep, noodle making and cleanup. He closes the shop at 11pm each night so he can take the last train back to his home in Chiba Prefecture. Open over 10 years. Less
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つけ麺 / Tsukemen / Menya Takei - Jōyō, Kyoto
Rich soup uses pork bones, chicken feet and gyokai. Noodles supplied by Kokoro no Aji Shokuhin. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo before opening his own shop. Now with six branches in Kyoto and Osaka, Jōyō flagship open since 2011. 11am-3pm.
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特製味噌らーめん / Tokusei Miso Ramen / Miso Ramen Kakitagawa Hibari - Ebisu, Tokyo
Rich soup is made using pork, chicken, gyokai and vegetables, finished with pork back fat. Noodles supplied via Asakusa Kaikaro, miso tare contains five kinds of miso. The master trained at the famous Tokyo shop Do Miso, before opening Hibari in Shizuoka Prefecture... More
特製味噌らーめん / Tokusei Miso Ramen / Miso Ramen Kakitagawa Hibari - Ebisu, Tokyo
Rich soup is made using pork, chicken, gyokai and vegetables, finished with pork back fat. Noodles supplied via Asakusa Kaikaro, miso tare contains five kinds of miso. The master trained at the famous Tokyo shop Do Miso, before opening Hibari in Shizuoka Prefecture in 2018. This 2nd (and now main) branch opened in Ebisu in February 2021. Less
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- Abram Plaut added a new meal Dinner at ラーメンにっこう本店 at la-men NIKKOU (ラーメンにっこう)
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by... More
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by premium ingredients and food culture). He says ramen should also be a kind of 'junk food,' delivering high energy and satisfying every time. These thoughts reflect both the ramen master and customer, and are deep feelings that constantly develop over time for Nishikawa-san and the concept of his shop. He will never quit or run away from ramen, as the staff t-shirts imply. Originally opened in 2005, moved to its current location in 2014. 2nd branch opened in the Netherlands in 2018. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho
辛大蒜鶏白湯 / G.K.O. / Mensho Tokyo SF - San Francisco, California
Rich and creamy chicken soup, Mensho OG spicy sauce, black garlic oil, pork chashu, chili fried carrot, cilantro, green onion, four types of fried garlic. Noodles made fresh daily. Corn Wings and Spicy Corn Wings on the side. New menu available now at Mensho Tokyo SF. Business... More
辛大蒜鶏白湯 / G.K.O. / Mensho Tokyo SF - San Francisco, California
Rich and creamy chicken soup, Mensho OG spicy sauce, black garlic oil, pork chashu, chili fried carrot, cilantro, green onion, four types of fried garlic. Noodles made fresh daily. Corn Wings and Spicy Corn Wings on the side. New menu available now at Mensho Tokyo SF. Business hours extended to 10pm starting next week. @menya_shono
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- Abram Plaut added a new meal Dinner at 鉢ノ葦葉 at Ramen Hachinoashiha (らーめん 鉢ノ葦葉)
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he... More
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he first moved there he was 30 years old and had no job or money. He is self taught, never trained at another shop and never really ate at many ramen shops. The meaning of the name 'Hachinoashiha' is kept a secret, but for master Hori-san it has some kind of special, magical meaning. Considered by many to be the best ramen in Mie Prefecture. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 味仙 名駅店 at Misen JR Nagoyaeki-ten
台湾ラーメン / Taiwan Ramen / Misen - Nagoya, Nagoya
Nagoya style Taiwan ramen consists of chicken soup, medium-thin noodles, chives, minced pork, negi, garlic and spicy chili peppers. A legendary Nagoya institution, Misen started out as a Taiwanese style family restaurant that invented what is now known as Nagoya style Taiwan ramen. The original... More
台湾ラーメン / Taiwan Ramen / Misen - Nagoya, Nagoya
Nagoya style Taiwan ramen consists of chicken soup, medium-thin noodles, chives, minced pork, negi, garlic and spicy chili peppers. A legendary Nagoya institution, Misen started out as a Taiwanese style family restaurant that invented what is now known as Nagoya style Taiwan ramen. The original flagship open and still running since 1960, with a handful of satellite shops now operating (mostly in Nagoya). This Nagoya Ekimae branch open since 2013. Less
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- Abram Plaut added a new meal Dinner at 二代目つじ田 味噌の章 at Tsujita Misonosho
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso... More
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso Tsujita brand in Tokyo. Original Kanda Ogawamachi location open since 2009. Less
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