Restaurants
- Abram Plaut added a new meal Dinner at 煮干しそば藍 at Niboshisoba Ai
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto... More
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto based purveyor Menya Teigaku. Topped with chicken and pork chashu, sliced onion and togarashi. No MSG.
Shop founder Tanida-san was born in Tokyo and backpacked around the world. He trained at multiple ramen shops, including Chūka Soba Shibata in Sengawa. When it was time to go independant he moved to Kyoto and opened Niboshi Soba Ai, running the business for a few years before selling it. The current 2nd generation master has maintained quality for several years now. The name 'Ai' means 'indigo.' 10 seats. Since November 2015. Less
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- Abram Plaut added a new meal Dinner at マルシン飯店 at Marushin Hanten (マルシン飯店)
天津麺 + ギョーザ / Tenshinmen + Gyoza / Marushin Hanten — Higashiyama, Kyoto
Shoyu soup is made using chicken carcasses and pork bones, paired with medium thin noodles. Topped with a fried egg and gyoza on the side.
Marushin Hanten is an old school Chinese restaurant with over 80 dishes on the menu. 2nd generation owner master Maekawa-san... More
天津麺 + ギョーザ / Tenshinmen + Gyoza / Marushin Hanten — Higashiyama, Kyoto
Shoyu soup is made using chicken carcasses and pork bones, paired with medium thin noodles. Topped with a fried egg and gyoza on the side.
Marushin Hanten is an old school Chinese restaurant with over 80 dishes on the menu. 2nd generation owner master Maekawa-san took the store over from his father in 2004 when he was 27 years old. Open until 5:45am six days a week. 29 seats. Since 1977. Less
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- Abram Plaut added a new meal Dinner at 元祖 ラーメン大栄 at Ramen Daiei
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess... More
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess fat and odor, before marinating it in special soy sauce. Bean sprouts, kujo negi, house-made spicy garlic chives (kōmi nira).
The current master is the nephew of the original founder. He started with a part time job when he was in high school, becoming an apprentice in his 20's. He finally inherited the business when his uncle retired. All recipes and cooking techniques were passed on to him. Ramen Daiei originally opened in Minami-ku in 1980, eventually moving to the current location in Marutamachi. 16 seats. @tai_sho1102 Less
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- Abram Plaut added a new meal Dinner at 極濃豚骨 らーめん小僧 at Ramen Kozou (らーめん 小僧)
小僧らーめん / Kozō Ramen / Ramen Kozō — Fukushima, Osaka
Rich tonkotsu soup is made from boiling pork bones and water at 136 °C, the highest temperature currently used to make soup at any ramen shop in Japan. Noodles are special ordered from Mineya Shokuhin. The shoyu in the tare is from Matsushimaya, located in Shimane Prefecture. Eggs... More
小僧らーめん / Kozō Ramen / Ramen Kozō — Fukushima, Osaka
Rich tonkotsu soup is made from boiling pork bones and water at 136 °C, the highest temperature currently used to make soup at any ramen shop in Japan. Noodles are special ordered from Mineya Shokuhin. The shoyu in the tare is from Matsushimaya, located in Shimane Prefecture. Eggs come from chickens that are only given 100% natural vegetable feed. The pork chashu takes three days to make; it's first salted and left to rest one day, then slow cooked and rubbed in black pepper before resting for an additional day.
Master Daichi Horikawa is an Osaka native, he started off as a member of a ramen-eating club before getting a job at a ramen shop when he was 22. After training for several years, he eventually opened his own store together with his sister. They now run three shops in the group. 13 seats at the Fukushima flagship, open since February 17th, 2014. @ramenkozou0217 Less
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- Abram Plaut added a new meal Dinner at 京ラーメンさだかず at Kyoto Ramen Sadakazu
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this... More
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this Gion branch and a 2nd Ōmiya branch which serves ramen for just two hours a day at lunch (11:30am-1:30pm). The bowls look virtually the same but the master says he makes the soup a little thinner at night because there are more drunk customers. Four seats. Since 2007 (Ōmiya since 2017). 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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辛いスタ満ソバ / Karai Sutaman Soba / Ganso Stamina Manten Ramen Suzuki — Akasaka, Tokyo
Spicy pork based soup, thick house-made noodles. Topped with stir-fried pork, onions, garlic chives, chili oil, chili flakes, pork back fat, minced garlic and ginger. Stamina Ramen is the result of combining Jiro style ramen with two regional styles... More
辛いスタ満ソバ / Karai Sutaman Soba / Ganso Stamina Manten Ramen Suzuki — Akasaka, Tokyo
Spicy pork based soup, thick house-made noodles. Topped with stir-fried pork, onions, garlic chives, chili oil, chili flakes, pork back fat, minced garlic and ginger. Stamina Ramen is the result of combining Jiro style ramen with two regional styles from Chiba Prefecture— Ariran ramen and Takeoka ramen.
Master Suzuki-san trained at a Chinese restaurant, then studied ramen independently before opening his first shop ‘Yamano' in Nerima in 2013. After teaching his staff to run operations without him present, he opened his second store 'Tori Koku Suzuki' in a small underground space in Mitaka in 2018. 'Stamina Manten Ramen Suzuki' debuted in the same space as a night-only pop-up in November of 2019. Quickly becoming popular, the shop eventually found a permanent home next door, now both shops operate simultaneously side-by-side. This Akasaka branch is the brand's first franchise-run store. All ingredients are purchased from the flagship in Mitaka. The manager here is also the former manager of Yamano. 8 seats. Since May 4th, 2022 @suzukisutaman Less
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- 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 Ume noya (梅乃家)
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