Restaurants
- Abram Plaut added a new meal Dinner at Nakameguro, Meguro-ku at らぁ麺 恋泥棒
特製醤油らあ麺 / Tokusei Shoyu Ramen / Ramen Koidorobou — Nakameguro, Tokyo
Shoyu soup contains whole Sansui chickens from Okayama, pork bones from Kyushu, buri-bushi and kombu from Hokkaido. Shoyu tare uses multiple soy sauces (including Yagisawa shoyu from Iwate), scallops and kombu broth. Noodles are provided by Shinasobaya, made with several... More
特製醤油らあ麺 / Tokusei Shoyu Ramen / Ramen Koidorobou — Nakameguro, Tokyo
Shoyu soup contains whole Sansui chickens from Okayama, pork bones from Kyushu, buri-bushi and kombu from Hokkaido. Shoyu tare uses multiple soy sauces (including Yagisawa shoyu from Iwate), scallops and kombu broth. Noodles are provided by Shinasobaya, made with several types of Hokkaido wheat.
Produced by the famous ramen shop Shinasobaya and operated by the Shofudou Company, which runs multiple izakaya and sushi restaurants. The name Koidorobou means “Love Thief.” 10 seats. Since September 1st, 2022 @ramenkoidorobou Less
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- Abram Plaut added a new meal Dinner at 一橋学園駅 at Ramen Eiji (ラーメン英二)
小 / Shō / Ramen Jiro Hitotsubashi Gakuen - Kodaira, Tokyo
Jiro style ramen consists of tonkotsu-shoyu soup (medium-high emulsification) with thick house-made noodles, pork fat, extra vegetables (moyashi / cabbage) and garlic. The small size bowl comes with 300-350 grams of noodles (pre-boiled).
Ramen Jiro Hitotsubashi Gakuen is the 43rd Jiro branch... More
小 / Shō / Ramen Jiro Hitotsubashi Gakuen - Kodaira, Tokyo
Jiro style ramen consists of tonkotsu-shoyu soup (medium-high emulsification) with thick house-made noodles, pork fat, extra vegetables (moyashi / cabbage) and garlic. The small size bowl comes with 300-350 grams of noodles (pre-boiled).
Ramen Jiro Hitotsubashi Gakuen is the 43rd Jiro branch to open overall and the 22nd located in Tokyo. The master trained at Ramen Jiro Kanda Jimbocho. 11 seats. Open since August 11th, 2022 Less
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- Abram Plaut added a new meal Dinner at Kanda, Tokyo at Honda
つけめん上 / Tsukemen Jō / Honda Mengyō - Kanda, Tokyo
Shoyu soup uses Daisen brand chickens, domestic pork and other high end Japanese ingredients. The tare base is a shoyu blend. Noodles are house-made in the shop using Mochihime wheat, with extra high water content (53%).
Master Honda-san first opened Mendokoro Honda in Jujo, Tokyo in 2008,... More
つけめん上 / Tsukemen Jō / Honda Mengyō - Kanda, Tokyo
Shoyu soup uses Daisen brand chickens, domestic pork and other high end Japanese ingredients. The tare base is a shoyu blend. Noodles are house-made in the shop using Mochihime wheat, with extra high water content (53%).
Master Honda-san first opened Mendokoro Honda in Jujo, Tokyo in 2008, when he was 21. Honda Mengyō is the 3rd branch of the brand. 18 seats. Open since January 15th, 2023. Less
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- Abram Plaut added a new meal Dinner at 桜上水 at Japanese Restaurant SAKURA
ワンタンメン (塩) + 味付玉子 / Wontonmen (Shio) + Ajitsuke Tamago / Sakurajosui Funakoshi - Sakurajosui, Tokyo
Shio soup uses pork, chicken and beef bones, boiled to the point where the broth is still light but close to becoming rich. The flavor oil consists of the animal fats rendered from the soup. Thick, semi-wavy noodles are by Mikawaya... More
ワンタンメン (塩) + 味付玉子 / Wontonmen (Shio) + Ajitsuke Tamago / Sakurajosui Funakoshi - Sakurajosui, Tokyo
Shio soup uses pork, chicken and beef bones, boiled to the point where the broth is still light but close to becoming rich. The flavor oil consists of the animal fats rendered from the soup. Thick, semi-wavy noodles are by Mikawaya Seimen. Toppings include pork chashu, ajitama, menma, negi, spinach and wontons. Only natural ingredients are used, no MSG.
The master trained at the well known ramenya Watanabe in Nishi-Waseda. Open 11am-3pm, seven seats. Since January 15th, 2023. Less
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- Abram Plaut added a new meal Dinner at 柴崎 at Teuchi Mensai Kamei (手打麺祭 かめ囲)
特製手打中華蕎麦 / Tokusei Teuchi Chūka Soba / Teuchi Mensai Kamei - Shibasaki, Tokyo
Soup uses whole chickens and niboshi, finished with chicken oil. House-made noodles are hand-cut in the kitchen during service. Topped with duck and pork chashu, menma, smoked egg, negi and wontons.
Master Kamei-san trained at Miyamoto in Kamata, where... More
特製手打中華蕎麦 / Tokusei Teuchi Chūka Soba / Teuchi Mensai Kamei - Shibasaki, Tokyo
Soup uses whole chickens and niboshi, finished with chicken oil. House-made noodles are hand-cut in the kitchen during service. Topped with duck and pork chashu, menma, smoked egg, negi and wontons.
Master Kamei-san trained at Miyamoto in Kamata, where he served his own super limited bowls during off-hours before finally opening his own shop. 10 seats. Since June 2022 @teuchi_kame Less
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特製つけ麺(手もみ手打ち麺 変更)/ Tokusei Tsukemen (Temomi-Teuchimen Henko) / Jikaseimen Robinson - Toranomon, Tokyo
Clear soup uses brand name chickens sourced from Kyoto, Tottori and Chiba, combined with various bushi including katsuobushi, iriko and hirago niboshi. The shoyu tare contains six varieties of soy sauce. Noodles are... More
特製つけ麺(手もみ手打ち麺 変更)/ Tokusei Tsukemen (Temomi-Teuchimen Henko) / Jikaseimen Robinson - Toranomon, Tokyo
Clear soup uses brand name chickens sourced from Kyoto, Tottori and Chiba, combined with various bushi including katsuobushi, iriko and hirago niboshi. The shoyu tare contains six varieties of soy sauce. Noodles are house-made on a Yamato machine using at least three types of wheat from Hokkaido, with straight and teuchi-temomi style noodles to choose from. All water used at the shop is Pi water.
Named after the pro wrestler Juice Robinson. Open lunch only, 11am-2pm. Eight seats. Since October 2021. @toranomon_robinson Less
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味玉 チャーシュー麺 + 白めし / Ajitama Chashumen + Shiromeshi / there is ramen - Ogikubo, Tokyo
Shoyu soup combines niboshi with chicken. Medium-width straight noodles, pork belly chashu, menma, naruto, negi and nori. Ajitama and white rice on the side.
Located in the space formerly occupied by the popular shop Uchoku, 'there is ramen'... More
味玉 チャーシュー麺 + 白めし / Ajitama Chashumen + Shiromeshi / there is ramen - Ogikubo, Tokyo
Shoyu soup combines niboshi with chicken. Medium-width straight noodles, pork belly chashu, menma, naruto, negi and nori. Ajitama and white rice on the side.
Located in the space formerly occupied by the popular shop Uchoku, 'there is ramen' is run by an independent master who trained under the FF Dining company. This group operates multiple restaurants and ramen shops including Kamo to Negi in Kanda and Ayagawa in Ebisu. Open 11am-4pm. Six seats. Since October 2022 @thereisramen Less
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- Abram Plaut added a new meal Dinner at 麺屋 翔 at Menya Sho Hon Ten (麺屋 翔)
熟成赤味噌タンメン / Jukusei Aka Miso Tanmen / Menya Shō Miso Dokoro - Shinjuku, Tokyo
Sapporo inspired miso ramen. Pork based soup is seared in a wok with lard, red miso tare and vegetables. Paired with Sapporo style noodles and finished with grated ginger.
Master Nozomi Ohashi is from Hokkaido, he previously offered Sapporo miso ramen... More
熟成赤味噌タンメン / Jukusei Aka Miso Tanmen / Menya Shō Miso Dokoro - Shinjuku, Tokyo
Sapporo inspired miso ramen. Pork based soup is seared in a wok with lard, red miso tare and vegetables. Paired with Sapporo style noodles and finished with grated ginger.
Master Nozomi Ohashi is from Hokkaido, he previously offered Sapporo miso ramen as a Wednesday special down the block at the Menya Sho flagship. This new store specializes in miso ramen, with several variations on the menu. Menya Sho open since 2007, Menya Sho Miso Dokoro since January 1st, 2022. Less
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- Abram Plaut added a new meal Dinner at MENSHO at MENSHO (MENSHO)
桜えびと甘えびのビスクらぁめん / Sakura Ebi to Ama Ebi no Bisque Ramen / MENSHO - Gokokuji, Tokyo
Thick bisque soup uses ama ebi and sakura shrimp sourced from Suruga Bay, Shizuoka. Noodles are house-made, tsurushiyaki style pork chashu is slow-cooked and smoked. Spring vegetable toppings include bamboo shoots, fried lotus root, semi-dried... More
桜えびと甘えびのビスクらぁめん / Sakura Ebi to Ama Ebi no Bisque Ramen / MENSHO - Gokokuji, Tokyo
Thick bisque soup uses ama ebi and sakura shrimp sourced from Suruga Bay, Shizuoka. Noodles are house-made, tsurushiyaki style pork chashu is slow-cooked and smoked. Spring vegetable toppings include bamboo shoots, fried lotus root, semi-dried tomato and rapeseed blossoms. Finished with dried shrimp and parmesan cheese. Limited seasonal menu, only available this month. MENSHO flagship in Gokokuji open since 2016. @menya_shono Less
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Shoyu Ramen + Spicy Cold Dipping Noodle / Jikasei Ramen by HiroNori - Monterey Park, California
Pork based shoyu soup with housemade noodles. The tare uses soy sauce imported from Japan. Toppings include pork chashu, menma, spinach, negi and egg. Spicy tsukemen soup is served chilled with ice cubes.
Nori Akasaka and Hiro Igarashi both worked at a... More
Shoyu Ramen + Spicy Cold Dipping Noodle / Jikasei Ramen by HiroNori - Monterey Park, California
Pork based shoyu soup with housemade noodles. The tare uses soy sauce imported from Japan. Toppings include pork chashu, menma, spinach, negi and egg. Spicy tsukemen soup is served chilled with ice cubes.
Nori Akasaka and Hiro Igarashi both worked at a few different ramen shops in Japan while they were teenagers before meeting in Los Angeles for the first time in 2011. They founded HiroNori Craft Ramen in 2017, offering tonkotsu, shoyu and vegan ramen on the menu. The brand now operates ten shops in California. This shop, Jikasei Ramen by HiroNori, is a new concept converted out of the company's former central kitchen. The three ramen dishes on the menu are only available at this location. Open since August 2022. @jikasei_ramen @hironoriramen Less