Restaurants
- Abram Plaut added a new meal Dinner at 麺屋武蔵 武骨 at Menya Musashi Bukotsu
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch... More
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch (out of 15), open since 2003. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵浜松町店 at Menya Musashi Hamamatsucho
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly... More
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly different menus. Hamamatsuchō shop open since 2016. Less
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- Abram Plaut added a new meal Dinner at 群青 at Gunjo (群青)
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost... More
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost no information about the ingredients is posted online or made available. Asada-san recommends customers check the shop IG page for updates before visiting. Since 2008. @gunjyogunjyo Less
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- Abram Plaut added a new meal Dinner at 麺処 えぐち at 麺処 えぐち
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya... More
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya Eguchi open since 2008, 2nd branch Mendokoro Eguchi since 2015. Less
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- Abram Plaut added a new meal Dinner at らーめん桐麺 at kiri men Hon Ten (桐麺)
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become... More
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become a ramen master after a fortune teller told him to do so. He first trained at Kairikiya for a year and a half, then worked at Jinsei Jet for four years, becoming shop manager. Kirimen open since 2014, with a 2nd shop Chūka Soba Kirimen since 2017. @kiri_men_ Less
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- Abram Plaut added a new meal Dinner at 麺一盃 at Men Ippai (麺一盃)
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010.... More
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010. @menippai Less
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北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku... More
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku (tofu skin purse stuffed with ginger, garlic chives and vermicelli). Master Hayashi-san is the first disciple of the Osaka ramen shop Mitsuka Bōzu. He is known to serve many different styles of ramen, having offered over 100 different limited bowls during his time at Mitsuka Bōzu. He now runs three ramen shops and has produced two more. Sōsaku Ramen Style Hayashi open since 2015. @stylehayashi Less
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- Abram Plaut added a new meal Dinner at 和風とんこつ かしや at Kashiya (かしや)
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya... More
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less
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辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before... More
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before opening his own ramen shop. At some point he was using black soy beans from his parents' garden in the miso tare recipe, now he uses more replenishable ingredients. Originally opened in 2007, moved to the current location in 2011. Less
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- Abram Plaut added a new meal Dinner at 拳ラーメン at Kobushi Ramen (拳ラーメン)
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often... More
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often times he saw fish heads being thrown away in those types of restaurants, which he thought was wasteful. This inspired him to make ramen soup using fish. Originally opened as Kobushi in 2008, moved and reopened as Kobushi Ramen in 2011. The original location of Kobushi is now a sister shop, Kobuton Ramen (拳10ラーメン). Less
