Restaurants
- Abram Plaut added a new meal Dinner at 日陰 at Hikage (日陰)
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san... More
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san has 16+ years working in ramen, where he trained remains a secret. He is the original master of Men to Mirai in Shimokitazawa. Hikage open since January 2021. Less
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- Abram Plaut added a new meal Dinner at 麺屋 桐龍 at Menya Kiryu (麺屋 桐龍)
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master... More
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master Kirita-san previously trained at another Jiro (style) shop with direct Jiro connections. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at ラーメン二郎 茨城守谷店 at Ramen Jiro Ibaraki-Moriya
つけ麺ごま味 / Tsukemen Goma-aji / Ramen Jiro - Moriya, Ibaraki
Jiro style shoyu-tonkotsu soup has low emulsification. Noodles house-made on the standard Ebisu brand machine, served slightly softer than most Jiro branches. Customers are not allowed to order their noodles al dente (katame). Topped with pork chashu, bean sprouts, cabbage and added... More
つけ麺ごま味 / Tsukemen Goma-aji / Ramen Jiro - Moriya, Ibaraki
Jiro style shoyu-tonkotsu soup has low emulsification. Noodles house-made on the standard Ebisu brand machine, served slightly softer than most Jiro branches. Customers are not allowed to order their noodles al dente (katame). Topped with pork chashu, bean sprouts, cabbage and added garlic on 'the call.' This 'Goma-aji Tsukemen' is flavored with sesame, a garlic option also available via ticket machine. Extra toppings include quail eggs. The master trained at the Jiro Honten in Mita. No photos allowed inside other than the ramen. Open since 2009. Twitter: @genkimoriya Less
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- Abram Plaut added a new meal Dinner at 六本木 竹虎 at Menshou Taketora
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total... More
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total with private rooms available. Shinjuku Kabukichō flagship open since 2009, Roppongi branch since 2010. Less
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- Abram Plaut added a new meal Dinner at Menya Shono at Menya Shono
鶏白湯 DX / Tori Paitan DX / Menya Shono - San Rafael, California
Rich chicken soup consists of chicken skin and thigh meat. Noodles are house-made daily using nine grains including California quinoa, barley, oats and rye berries. Topped with ajitama, pork belly chashu, broccolini, fried burdock root, green onion, kale and pickled ginger. Menya... More
鶏白湯 DX / Tori Paitan DX / Menya Shono - San Rafael, California
Rich chicken soup consists of chicken skin and thigh meat. Noodles are house-made daily using nine grains including California quinoa, barley, oats and rye berries. Topped with ajitama, pork belly chashu, broccolini, fried burdock root, green onion, kale and pickled ginger. Menya Shono San Rafael will open today, May 1st from 5pm-9pm @menya_shono @menyashono_usa @team_mensho Less
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- Abram Plaut added a new meal Dinner at 輝道家 at Kidouya (輝道家)
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled,... More
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled, then hung up and smoked, a method Kikuchi-san learned from master Shimizu-san of the famous iekei shop Oudouya. Open since 2018. Less
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- Abram Plaut added a new meal Dinner at わんたんや at Wontonya (わんたんや )
ワンタンメン / Wontonmen / Wontonya - Atami, Shizuoka
Light shoyu soup is made from chicken carcasses, thin straight noodles by Komatsuya Seimen. Wontons are hand-made, menma bamboo shoots served on the sweet side. Family-run shop, only open for lunch and often frequented by locals who have been coming for multiple decades. Most opt for the wontonmen... More
ワンタンメン / Wontonmen / Wontonya - Atami, Shizuoka
Light shoyu soup is made from chicken carcasses, thin straight noodles by Komatsuya Seimen. Wontons are hand-made, menma bamboo shoots served on the sweet side. Family-run shop, only open for lunch and often frequented by locals who have been coming for multiple decades. Most opt for the wontonmen or chashu wontonmen. Open since 1947. Less
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- Abram Plaut added a new meal Dinner at 金龍 at Kinryu
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen... More
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen shops including Ramen Koike, Chūka Soba Nishino, King Seimen and President. Kinryū open since May 31st, 2021. @hiromitsu_mizuhara Less
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- Abram Plaut added a new meal Dinner at 石川屋 at Ishikawa-ya
石川屋ラーメン + 餃子 / Ishikawaya Ramen + Gyoza / Ishikawaya - Atami, Shizuoka
Shoyu soup is made using high end katsuo, shijimi clams, chicken carcasses and pork bones. Noodles supplied by Komatsuya Seimen. Four types of pork chashu made from three special varieties including agubuta, kurobuta and mochibuta. Run by the 2nd generation master... More
石川屋ラーメン + 餃子 / Ishikawaya Ramen + Gyoza / Ishikawaya - Atami, Shizuoka
Shoyu soup is made using high end katsuo, shijimi clams, chicken carcasses and pork bones. Noodles supplied by Komatsuya Seimen. Four types of pork chashu made from three special varieties including agubuta, kurobuta and mochibuta. Run by the 2nd generation master and his wife, also known as the favorite shop of movie star Ken Takakura. Open since 1948. Less
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- Abram Plaut added a new meal Dinner at 拉麺 瑞笑 at Ramen Suisho (拉麺 瑞笑)
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master... More
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master Takagi-san, who trained at Takechan in Chofu and then Menya Musashi. Open since January 2020. Less