Restaurants
- Abram Plaut added a new meal Dinner at 彩華ラーメン本店 at Saika Ramen
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original... More
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original master Kondo-san first opened Saika Ramen as a street stall, they now have 15 shops total in Nara, Osaka, Hyogo, Kyoto and Aichi. Kondo-san's sons now run the company, widely known as the original Tenri ramen. Originally opened in 1968. Less
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- Abram Plaut added a new meal Dinner at 味の大西 at Ajino Ōnishi
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style of Western Kanagawa.' Master Hyuga-san runs the shop with his wife, he is the 4th son of original Ajino Ōnishi master. Yugawara flagship open since 1935, three additional outposts currently operating (all in Kanagawa). Hiratsuka branch open around 40 years. Less
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- Abram Plaut added a new meal Dinner at 龍口酒家本店 at Long Kou Jiu Jia
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen... More
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen is available during lunch hours (with set meals) or by sitting at the counter in the kitchen at dinner. The ramen menu changes often, soup made using soft-shell turtle or other delicacies is frequently offered. Master Ishibashi-san has been cooking Chinese food since he was 16 years old, now he is almost 70. Located underground, adjacent to Hatagaya station. Since 1983. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 五輪洞 at Menya Musashi Gorindo
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed and moved to Nishi-Shinjuku in 2020. Less
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- Abram Plaut added a new meal Dinner at 麺家 一鶴 at Menya Ikkaku (麺家 一鶴)
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama... More
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama in 2011. Less
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- Abram Plaut added a new meal Dinner at ラーメン若大将 at ラーメン若大将
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver,... More
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver, then at a shokudō (restaurant) in his neighborhood before finally opening this ramen shop. He is self taught and ran the shop for 30 years before retiring in 2020. His apprentices now run operations. Open since 1989. Less
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- Abram Plaut added a new meal Dinner at 貪瞋痴 at Tonjinchi (貪瞋癡)
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine... More
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine bar. The kanji characters in the name Tonjinchi (貪瞋癡) represent three kleshas (mental states) that must be conquered in Buddhism. Open since 2007. Less
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七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya... More
七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya Musashi store to open, since 2010. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 神山 at Kanzan
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi... More
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi first opened in Aoyama in 1996, at the time known as 'Menya Musashi Seizan.' In 1998 the shop moved to Shinjuku, where the flagship remains to this day. This Kanzan branch in Kanda is the brand's 9th store overall, open since 2009. Less
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- Abram Plaut added a new meal Dinner at 萬来園 at Banraien (萬来園)
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove... More
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove as much moisture as possible. Banraien is a Chinese course restaurant, run by master Shogo Nakano-san. For dinner service, there is no menu and no price, customers only inform the staff how much they want to spend at the time of making the reservation. Lunch service is headed by the master's son, Yūto Nakano-san. Some years back, Yūto competed on the TV show Iron Chef against Suga-san of the Tokyo restaurant SUGALABO. Lunch service is one hour only, from 12pm to 1pm (last order at 12:30) five days a week. Open since 1974. Less
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