Restaurants
- Abram Plaut added a new meal Dinner at 麺屋はなぶさ at Menya Hanabusa (麺屋 はなぶさ)
鶏そばプレミアム / Torisoba Premium / Menya Hanabusa - Sakaisuji Honmachi, Osaka
Premium chicken soup contains 100% Nagoya Cochin brand chickens. Noodles are homemade, no MSG. Master Matsumoto-san trained at the Osaka shop Mugen. Open since 2013.
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- Abram Plaut added a new meal Dinner at 麺元素 at Men Genso (麺元素)
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles,... More
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles, being healthy and using natural ingredients. Open since 2009. Less
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WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling... More
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling customers to enjoy the ramen at a leisurely pace and no need to rush. Run by the Unchi (poop) Company, which operates a handful of ramen shops in Osaka and a few in Tokyo. Sekaiichi Himana Ramenya located in an office building, open since 2014. Less
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- Abram Plaut added a new meal Dinner at 生姜醤油 麺屋かむい at Menya Kamui (麺屋 かむい)
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates... More
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates from Nagaoka City, Niigata Prefecture. Open since February 2021. Less
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かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise... More
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise 'Ramen Shop,' which led him to fall in love with ramen. He learned how to make ramen himself before opening his own establishment 'New Ramen Shop Kaizan' in 1988. Inohara-san's son would eventually go on to take over, changing the name to 'Ramen Kaizan' around 2008. The original master is still on site, helping out with menma (bamboo shoots) prep. Now with three branches total, located in Funabashi and Shin-Koiwa. Less
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味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529... More
味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529 Less
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- Abram Plaut added a new meal Dinner at 麺処 いし川 at Ramen Ishikawa
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and... More
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and some other vegetables for use in the ramen. Only open for lunch, 11am-2pm (five days a week). Since 2013. Less
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- Abram Plaut added a new meal Dinner at 麺池谷精肉店 at Ikeya Seinikuten
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya... More
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya Seinikuten. Seinikuten means 'butcher shop,' as the master's parents happen to run a butcher shop. Now one of the more well known ramen stops in the Tama area. Moved to the current location in 2006. Less
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鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika.... More
鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika. Run by the Mugen company, which specializes in seafood izakayas but also runs a sister ramen shop to this one, Rindō in Shimbashi. Rindō open since December 2020, Shiifūdō since May 2021. Less
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- Abram Plaut added a new meal Lunch at らぁ麺 すぎ本 at らぁ麺 すぎ本
Clear soup is chicken, gyokai and vegetable based, with choice of shoyu or shio tare. Toppings include pork and chicken chashu, handmade wontons, bamboo shoots and eggs sourced from Nagoya. No MSG. Master Sugimoto-san trained at Shinasobaya in Totsuka under the late, great Sano-san, before opening up his own shop in 2013 in Saginomiya, Tokyo. In 2018... More
Clear soup is chicken, gyokai and vegetable based, with choice of shoyu or shio tare. Toppings include pork and chicken chashu, handmade wontons, bamboo shoots and eggs sourced from Nagoya. No MSG. Master Sugimoto-san trained at Shinasobaya in Totsuka under the late, great Sano-san, before opening up his own shop in 2013 in Saginomiya, Tokyo. In 2018 Sugimoto-san acquired the old noodle machine that Sano-san had previously used, now once again cutting fresh noodles in-house daily. Closed briefly, relocated and reopened in Aobadai, Kanagawa in August 2020. Less
