Restaurants
- 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 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 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 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 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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油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the... More
油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the day of service. Inspired by the texture of octopus, the noodles are made with high water content and minimal amounts of kansui (alkaline water). Toppings include pork belly chashu, menma, spinach, naruto and negi.
The concept of 'Dashi to Men Yūei' is the focus on dashi soup and noodles, without being bound by the rules and framework of ramen. Master Kishimoto-san first worked at the ramen shop Chūka Soba Takechiyo, then trained at a famous udon noodle shop Sanuki Udon Iwai in Jūjō (where he still works on his off-days). Currently the shop operates out of a bar, open just three days a week (Sunday-Tuesday) only for lunch. Kishimoto-san will officially open his own location in Koenji this coming June. Nishi-Waseda store open since October, 2021. @dashi_to_men__yu_ei Less
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- Abram Plaut added a new meal Dinner at 吉野中華料理支店 at Yoshino Chūka
チャーシューメン + 餃子 + チャーハン / Chashumen + Gyoza + Chahan / Yoshino Chūka — Akabane, Tokyo
Shoyu soup is chicken based, served with standard machi chuka style noodles. Topped with extra slices of pork shoulder loin chashu and negi. Cha-han contains pickled ginger, gyoza are handmade.
Yoshino Chūka is an old school family-run... More
チャーシューメン + 餃子 + チャーハン / Chashumen + Gyoza + Chahan / Yoshino Chūka — Akabane, Tokyo
Shoyu soup is chicken based, served with standard machi chuka style noodles. Topped with extra slices of pork shoulder loin chashu and negi. Cha-han contains pickled ginger, gyoza are handmade.
Yoshino Chūka is an old school family-run Chinese restaurant. 32 seats. Open around 70 years. Less
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- Abram Plaut added a new meal Dinner at 品華亭 at Honkatei
エビタンメン + チャーハン / Ebi Tanmen + Chahan / Hinkatei — Sangubashi, Tokyo
Shio based tanmen soup is served with shrimp, cabbage, carrots and mushrooms. Fried rice on the side. Hinkatei is a family-run Taiwanese restaurant, with a number of different dishes on the menu. 14 seats. Open since 1980.