Restaurants
- Abram Plaut added a new meal Dinner at Piedmont Avenue at MENSHO
特製燻鶏白湯らぁ麺 / Signature Smoked Toripaitan Ramen / MENSHO — Oakland, California
Rich 100% chicken soup is combined with a kombu-mushroom dashi containing porcini, shiitake and vegetables. Noodles are house-made daily on two noodle machines, using a blend of wheat flours from California and Japan. The tare contains shio koji and... More
特製燻鶏白湯らぁ麺 / Signature Smoked Toripaitan Ramen / MENSHO — Oakland, California
Rich 100% chicken soup is combined with a kombu-mushroom dashi containing porcini, shiitake and vegetables. Noodles are house-made daily on two noodle machines, using a blend of wheat flours from California and Japan. The tare contains shio koji and smoked shoyu cha-tare. Toppings include smoked ajitama, smoked kurobuta pork chashu, smoked A5 wagyu chashu, smoked duck chashu, king oyster mushroom menma, og truffle sauce, enoki chips, green onion and charcoal negi. Aside from a chicken based soup menu, five different vegan bowls are available, utilizing premium Japanese ingredients like kioke (wooden barrel) soy sauce and nori seaweed sourced from the Yoshino River, Shikoku.
MENSHO founder and ramen creator Tomoharu Shono taught himself how to make ramen as a teenager when he was still in high school. He opened his first ramen shop Menya Shono in Ichigaya, Tokyo, in 2005. Overseas expansion began with Mensho Tokyo SF in San Francisco, open since 2016. Now there are 15+ stores worldwide in six different countries, with each location offering an original concept and menu. New U.S. flagship in Oakland at 4258 Piedmont Ave. 50 seats. Since August 15th, 2023. @menya_shono @team_mensho Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 中野坂上駅 at Yamauchi Nojo
上特選ラーメン / Jō-Tokusen Ramen / Menya Taisei — Nakano-Sakaue, Tokyo
Yokohama Iekei style ramen. Emulsified soup uses three types of chicken carcasses, including Tokushima Awaodori chickens. Noodles are medium width, supplied by Sakai Seimen. Special toppings feature three slices of pork chashu, cubed pork chashu, ajitama, spinach and... More
上特選ラーメン / Jō-Tokusen Ramen / Menya Taisei — Nakano-Sakaue, Tokyo
Yokohama Iekei style ramen. Emulsified soup uses three types of chicken carcasses, including Tokushima Awaodori chickens. Noodles are medium width, supplied by Sakai Seimen. Special toppings feature three slices of pork chashu, cubed pork chashu, ajitama, spinach and five pieces of nori. Free white rice on the side. Other free condiments include cucumber pickles, vinegar, black pepper, minced garlic and spicy miso paste.
Master Taisei Hikage-san worked as the shop manager of Budouka Ryo in Seijiogakuen-mae, before going independent. Located in a space previously occupied by a hair salon. 14 seats. Since March 1st, 2023. @men.yataisei Less
Copy the code to embed the post
特製昆布水つけ醤油 / Tokusei Kombusui Tsuke Shoyu / Hachan Ramen — Hamamatsucho, Tokyo
Soup contains Hakata and Kochi Jidori chickens, domestically sourced pork arm meat, sake, two types of niboshi, saba-bushi, katsuobushi and special flavored vegetables. Shoyu tare sauce uses four types of Honjozo shoyu, along with sake, honey, mirin... More
特製昆布水つけ醤油 / Tokusei Kombusui Tsuke Shoyu / Hachan Ramen — Hamamatsucho, Tokyo
Soup contains Hakata and Kochi Jidori chickens, domestically sourced pork arm meat, sake, two types of niboshi, saba-bushi, katsuobushi and special flavored vegetables. Shoyu tare sauce uses four types of Honjozo shoyu, along with sake, honey, mirin and several coarse grains. Shoyu tare is paired with chicken oil, while shio ramen uses sea bream oil. No msg. Medium-thin, high hydration Kokoro no Aji Shokuhin noodles are made with a blend of whole wheat and Haruyutaka brand flour. Noodles are served in kombu water containing Rausu and Gagome kelp, katsuobushi and salt. Consulting on the noodles is occasionally received by Tomita-san (of Chūka Soba Tomita). Other menu items like Mazesoba feature hand-rolled noodles. Tokusei comes with pork arm meat chashu (from the pork arms used in the soup), pork loin and low-temperature duck chashu. Ajitama are marinated in a special sauce with whiskey.
Master Ha-san is from Vietnam. Before going independent, he trained for nine years at both the old Mendokoro Honda in Higashi-Jūjō and the new Mendokoro Honda in Akihabara. 10 seats. Open since April 22nd, 2023. @hachanramen Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 日本橋人形町 at Iseri
特製 醤油 中華そば / Tokusei Shoyu Chūka Soba / Chūka Soba Hashimoto — Ningyocho, Tokyo
Tori chintan soup uses chicken carcasses, niboshi and kombu, finished with chicken oil. Thin straight low hydration noodles are by Shinjuku Daruma Seimen. Ajitama, pork belly chashu, chicken, menma, aona, negi and nori. Niku-meshi on the side.
The... More
特製 醤油 中華そば / Tokusei Shoyu Chūka Soba / Chūka Soba Hashimoto — Ningyocho, Tokyo
Tori chintan soup uses chicken carcasses, niboshi and kombu, finished with chicken oil. Thin straight low hydration noodles are by Shinjuku Daruma Seimen. Ajitama, pork belly chashu, chicken, menma, aona, negi and nori. Niku-meshi on the side.
The concept at Chūka Soba Hashimoto is to enjoy noodles and soup together, with toppings served separately. Opened by the founder of Yakitori Torishō, a chicken skewer restaurant based in Ueno. The space here was previously operated as a branch of Torishō, before being converted to a ramen shop. 11 seats. Open since November 28th, 2022. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at Shindo Ramen 「新道らぁ麺」 at Shindo Ramen
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin... More
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin Japan. Topped with pork and chicken chashu, a paste made from oysters and mussels, red onion, lemon, negi, seaweed, boiled greens, togarashi and yuzu.
Shindō (新道) Ramen represents a new path, adapting Thai ingredients to the traditional concept of Japanese ramen. Master Jo Chawapon is self-taught and has eaten at some top ranked ramen shops in Japan. Reservations recommended. 14 seats. Open since 2017. @jo_chawapon Less
Copy the code to embed the post
特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the... More
特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the restaurant with his wife. Located in the former space of the ramen shop Chūka Soba Sairen. Eight seats. Open since October 16th, 2021. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 好来道場 at Souhonke Kourai Dojo
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.... More
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.
Master Kenji Ohashi is the third-generation owner of Kourai Dojo. He is the son-in-law of founder Akira Kaede, who opened a ramen street cart in the late 1950's named 'Kourai.' Many of Kaede-san's apprentices have gone on to open their own stores independently, today there are an estimated 20 or so shops around Nagoya that serve Kourai style ramen. Master Ohashi-san is now in his mid seventies, he starts preparing for service each day at 7:00 in the morning. The store is only open for lunch, 11am-2pm or until sold out (80 bowls per day). After the store closes, Ohashi-san continues to prepare for service the next day, finishing work each night around 7pm. 10 seats. Since 1959. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 麺屋 そにどり at Menya Sonidori (麺屋 そにどり)
つけ麺 全部入り / Tsukemen Zenbu-iri / Menya Sonidori — Yokkaichi, Mie
Shoyu based soup stock uses Kinso-dori brand chickens from Mie Prefecture and gyokai. House-made noodles contain a blend of Hokkaido and Mie flour. Pork chashu, ajitama, menma, nori, negi and wontons. All ingredients sourced domestically, no msg or chemical additives.... More
つけ麺 全部入り / Tsukemen Zenbu-iri / Menya Sonidori — Yokkaichi, Mie
Shoyu based soup stock uses Kinso-dori brand chickens from Mie Prefecture and gyokai. House-made noodles contain a blend of Hokkaido and Mie flour. Pork chashu, ajitama, menma, nori, negi and wontons. All ingredients sourced domestically, no msg or chemical additives.
Master Kitahara-san trained at the ramen shops Setagaya (in Tokyo) followed by Menya Eguchi (in Osaka). After 10 years, he opened his own shop. 18 seats. Since November 20th, 2017. @sonidori14 Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 麺屋 八海山 at Menya Hakkaisan
味玉入り煮干そば / Ajitama-iri Niboshi Soba / Menya Hakkaisan — Takatsuki, Osaka
Niigata Tsubame-Sanjo inspired ramen. Niboshi shoyu soup is topped with pork fat. Noodles are house-made on a machine in the back of the shop, containing a wheat flour blend. Pork chashu, ajitama, menma, negi, black pepper. All ingredients are sourced domestically,... More
味玉入り煮干そば / Ajitama-iri Niboshi Soba / Menya Hakkaisan — Takatsuki, Osaka
Niigata Tsubame-Sanjo inspired ramen. Niboshi shoyu soup is topped with pork fat. Noodles are house-made on a machine in the back of the shop, containing a wheat flour blend. Pork chashu, ajitama, menma, negi, black pepper. All ingredients are sourced domestically, no msg or preservatives.
Master Aoyama-san trained at soba and udon restaurants for years before opening his own ramen shop. 10 seats. Open three hours for lunch, 11:30am-2:30pm. Since October 28th, 2011. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメン坊也哲 at ラーメン坊也哲
つけ麺 塩 / Tsukemen Shio / Ramen Bouyatetsu — Higashiosaka, Osaka
Dipping soup uses whole chickens, chicken bones, pork back bones, kombu, katsuo and saba-bushi. Medium width straight noodles are house-made. Topped with sliced pork, meatballs, menma and negi.
Mentetsu founder Shouji-san first worked at a sushi restaurant in Osaka before... More
つけ麺 塩 / Tsukemen Shio / Ramen Bouyatetsu — Higashiosaka, Osaka
Dipping soup uses whole chickens, chicken bones, pork back bones, kombu, katsuo and saba-bushi. Medium width straight noodles are house-made. Topped with sliced pork, meatballs, menma and negi.
Mentetsu founder Shouji-san first worked at a sushi restaurant in Osaka before opening his own ramen shop in Toyonaka City in 2003. The group now has three branches around Osaka Prefecture. This Higashiosaka shop was opened by the younger brother of founder Shouji-san. While maintaining the concept of other Mentetsu branches, there are some dishes only available at this location. 24 seats. Since June 2013. Less