Restaurants
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special... More
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special soup and then marinated in tare for one day. Other toppings include menma, negi, nori.
Run by company president and ramen master Akasako-san, the Muteppou group has ten stores total in Japan and one in Australia. 20 seats at the Kizugawa flagship. Open since 2003. Less
Copy the code to embed the post
全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten... More
全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten seats. Open since 2012. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 大塚大勝軒 at Otsuka Taishoken
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken... More
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken NEXT in Katsuura. The representative of the company is Tauchigawa-san, who trained in Higashi-Ikebukuro. 12 total seats at the Ōtsuka store. Renewal open in 2011. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 高円寺ラーメン タロー軒 at TaroKen
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a... More
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a chef of western style cuisine before he taught himself how to make ramen. The original branch opened near Nogata station in 1976 but is now closed. The Koenji location has some tables but many customers choose to eat at the counter, standing. Open 24/7/365. Since 1978. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 丸長 at 食事処 丸長
つけそば / Tsukesoba / Maruchō - Sakado, Saitama
Old school Tokyo shoyu tsukemen. The soup uses pork, katsuo and saba. Noodles are house-made. Topping options include hana-katsuo and nori.
Original master Amari-san trained at Maruchō in Mejiro. His sons now run the shop. Open 8am-2pm (or until the soup runs out). 12 seats. Since 1971.
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 丸信中華そば at Maruchō (丸長 荻窪本店)
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one... More
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 丸信中華そば at Marushin (中華そば丸信)
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary Maruchō in Ogikubo. Marushin at one... More
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 王道家 柏本店 at Menya Koji Kashiwa
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san... More
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san started thinking about becoming a ramen chef at the age of 25. After much consideration, he decided to apply for an apprenticeship at the legendary iekei shop Yoshimuraya in Kanagawa. He asked for a job there and was quickly denied. Not to give up easily, he persisted for one whole year and was finally hired as staff. After working every day for six months with no days off, he was granted permission to open his own shop. Oudouya opened in Kashiwa, Chiba in 2003. The Oudouya group has gone on to open over 11 different shops run by former apprentices since then. In 2017, the original Kashiwa store was forced to close due to the deteriorating condition of the old building where it was located. Shimizu-san searched for a new space and ended up moving to Toride, Ibaraki Prefecture. Eventually Shimizu-san found a new location back in Kashiwa, opening this 2nd Oudouya branch there which has now become the new flagship. 21 seats, open 11am-1am. Since October 2019. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメンししょう at Shisho
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has... More
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has been running a ramen shop called Marushin in Niigata for around 30 years, prior to that he trained at the legendary Eiryūken in Ogikubo, which was run by one of the five original masters of Maruchō in Ogikubo. Ramen Shishō has six seats. Open since September 2019. @ramen_sisho Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 中華そば 心 at Chuka Soba Kokoro (中華そば 心)
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has... More
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has a sister kappō style restaurant in Fuchu called Mimatsu. Chūka Soba Kokoro open since December 2019. @kokoro_20191201 Less
