Restaurants
- Abram Plaut added a new meal Dinner at らーめん芝浜 at Ramen Shibahama (らーめん芝浜)
本日の小麦三昧 / Honjitsu no Komugi Zanmai / Ramen Shibahama - Kiryū, Gunma
Three course menu consisting of mazesoba, diamond tsukemen and tantanmen. The soup simmers for 3.5 hours using duck and chicken carcasses, as well as various dried fish including katsuo, kombu, sōda-bushi, saba-bushi, seguro and shirokuchi iwashi. No MSG. Noodles are... More
本日の小麦三昧 / Honjitsu no Komugi Zanmai / Ramen Shibahama - Kiryū, Gunma
Three course menu consisting of mazesoba, diamond tsukemen and tantanmen. The soup simmers for 3.5 hours using duck and chicken carcasses, as well as various dried fish including katsuo, kombu, sōda-bushi, saba-bushi, seguro and shirokuchi iwashi. No MSG. Noodles are house-made fresh each morning, utilizing four kinds of wheat for the shoyu and shio ramen noodles, with different noodles used for mazesoba, miso ramen and tsukemen. Master Takahashi-san previosly worked at a steak restaurant, teaching himself how to make ramen. Smoothies also available. Open from 7am, 110 bowls served daily. Since 2014. @ramenshibahama @smoothieshibahama 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 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 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 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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メンマ中華そば / Menma Chūka Soba / Konpirasō - Tsuruoka, Yamagata
Shoyu soup uses flying fish that are dried then grilled (tobiuo no yakiboshi), along with chicken carcasses. Noodles are house-made. Master Kakegami-san started cooking in the 1990's, when at the age of 20 he dropped out of college in Saitama to return home and start working... More
メンマ中華そば / Menma Chūka Soba / Konpirasō - Tsuruoka, Yamagata
Shoyu soup uses flying fish that are dried then grilled (tobiuo no yakiboshi), along with chicken carcasses. Noodles are house-made. Master Kakegami-san started cooking in the 1990's, when at the age of 20 he dropped out of college in Saitama to return home and start working at his father's robatayaki restaurant. Eventually he would go on to take over operations his family's ryokan (inn), which had been opened by his grandmother in the 1960's. In 2002, Kakegami-san decided to start serving ramen at the ryokan, but only during the cold months of November-March (the time most difficult to bring in customers). He is self taught, having never apprenticed at another ramen shop. One of the most famous destinations in Yamagata, ramen now served October-May. Less
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江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura... More
江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura specializes in Japanese kaiseki / kappo, widely considered one of the best restaurants in Akita Prefecture. The standard finish to meals is usually a rice dish, occasionally Takamura-san will make ramen instead. Open since 1999. Less
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- Abram Plaut added a new meal Dinner at 下前商店 at 下前商店
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open... More
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open since 2007. Less
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鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make... More
鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make the menu— gyokai, tonkotsu-gyokai and toripaitan. Noodles supplied by Kanno Seimen. Run by master Kennichi Haridate-san, who previously worked as a French chef. 2nd branch located in Tsuka City, Tsukuba flagship open since 2011. Less
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味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is... More
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is a limited menu item. Originally opened by master Tanaka-san (since retired), the shop is now managed by his son. 2nd branch in Nagoya open since 2016, Hachiōji flagship since 2009. Less