Restaurants
- Abram Plaut added a new meal Dinner at 天天有 本店 at Tentenyu - Ichijoji Main Shop
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji... More
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji neighborhood of Kyoto. The recipes have not changed much at this flagship since the shop opened over 50 years ago. 26 seats. Since 1971. Less
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- Abram Plaut added a new meal Dinner at 梅乃家 at Umenoya
ラーメン + ヤクミ / Ramen + Yakumi / Umenoya — Futtsu, Chiba
Takeoka Ramen. Pork belly chashu is simmered in koikuchi Miya shoyu, a dark soy sauce naturally brewed in kioke wooden barrels using wheat only grown in Chiba. Located nearby in the Sanuki area of Futtsu City, Miya Shoyu has been in business since 1834. Once the pork chashu is... More
ラーメン + ヤクミ / Ramen + Yakumi / Umenoya — Futtsu, Chiba
Takeoka Ramen. Pork belly chashu is simmered in koikuchi Miya shoyu, a dark soy sauce naturally brewed in kioke wooden barrels using wheat only grown in Chiba. Located nearby in the Sanuki area of Futtsu City, Miya Shoyu has been in business since 1834. Once the pork chashu is done simmering, the meat is removed and the liquid is saved to form the base of the ramen soup. Dried noodles are provided by Miyakoichi, a noodle manufacturer based in Chiba City. Miyakoichi noodles are made from wheat flour, kansui and salt. The noodles are curled while still raw, air-dried and cut into blocks. Miyakoichi was the first company to create and offer this type of noodle to the public in Japan, established in 1953. When Umenoya opened one year later, these noodles were readily available at the Takeoka Port. At Umenoya, the noodles are boiled in a clay pot using charcoal for fuel. After the noodles are cooked, the leftover noodle water is not discarded but added to the saved chashu liquid— this makes up the ramen soup. Toppings consist of pork belly chashu, menma, nori and diced onions. Extra onions (yakumi) are a recommended add-on and ordered by most customers.
Takeoka Ramen is a hyper-regional style of ramen invented in the early 1950's near the Takeoka Port in Futtsu City, Chiba Prefecture. The genre has several unique characteristics, Umenoya is considered by many to be the original Takeoka Style. According to locals, the taste here is still the same now as it was many decades ago. The shop is run entirely by women. 20 seats. Since 1954. Less
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- Abram Plaut added a new meal Dinner at 丸長 at Maruchō (丸長 荻窪本店)
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981),... More
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981), however this branch is not officially listed as part of the Maruchō norenkai group. 30 seats. Open since 1978. Less
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- Abram Plaut added a new meal Dinner at 中華料理 餃子の店 三幸園 at SANKOUEN Gyoza
ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and... More
ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and high-quality minced pork, the mixture is slowly kneaded for an hour before being hand wrapped.
Sankōen is run by the Sansō Company, which operates multiple restaurant concepts and bistros. Originally a gyoza restaurant, the menu here expanded over time, with Nira Soba being added around September of 2020. Open six days a week, 11am-2am. 102 total seats. Since 1956. Less
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- Abram Plaut added a new meal Dinner at 九段下 at Kudanshita Station
特製赤味噌ラーメン / Tokusei Aka Miso Ramen / Kudanshita Nakaji — Kudanshita, Tokyo
Pork and chicken based soup is medium rich, combined with a miso tare using four kinds of red miso and oyster paste. Noodles by Tokyo Seimen are slightly thick and wavy. Soup, tare, meat and vegetables are finished in a wok with pork fat before being served.
Master... More
特製赤味噌ラーメン / Tokusei Aka Miso Ramen / Kudanshita Nakaji — Kudanshita, Tokyo
Pork and chicken based soup is medium rich, combined with a miso tare using four kinds of red miso and oyster paste. Noodles by Tokyo Seimen are slightly thick and wavy. Soup, tare, meat and vegetables are finished in a wok with pork fat before being served.
Master Nakajima-san runs two other ramen shops— Menya Deko in Shin-Maruko and Chūka Soba Yui in Ōmori. Nine seats. Since April 27th, 2022. Less
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- Abram Plaut added a new meal Dinner at ラーメン大栄 at Ramen Daiei
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals.... More
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals. Run by a single female master who does all cooking, washing dishes and serving by herself. 13 seats. Open since 1981. Less
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- Abram Plaut added a new meal Dinner at 太華 at もやしそば 己城(みき)
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice... More
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice dishes on the menu, the most popular being favorites in Nagasaki like champon and sara udon. The master is originally from Higashi-Nagasaki, he runs the shop with his wife. Open since around 1978, relocated to a newer space next door when the original building was demolished 7 years ago. Less
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- Abram Plaut added a new meal Dinner at 東京ラーメン横丁 at Fuunji Tokyo Ramen Yokocho
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in... More
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in another ramen establishment. After spending years systematically sampling Tokyo's best ramen, he simply decided to open his own shop. Fuunji opened in Shinjukui in 2007, quickly becoming a popular destination. This 2nd branch can be found in the Tokyo Ramen Yokocho, a new ramen themed street located underground adjacent to Tokyo Station. 19 seats. Open since June 2022. Less
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- Abram Plaut added a new meal Dinner at 八咫烏 at RaMen TOMO TOKYO
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
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- Abram Plaut added a new meal Dinner at 神楽坂 at 中華麺 多文
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped... More
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped with pork chashu, menma, naruto, negi and nori.
Master Ikoma-san worked in the fields for nearly 30 years before becoming a chef. The bowls he creates are an homage to the legendary shop Eifukucho Taishōken. He also runs the popular Kagurazaka yakiniku restaurant with the same name (Tamon). 10 seats. Since September, 2021. @chukamentamon Less