Restaurants
- Abram Plaut added a new meal Dinner at 中華そば 閃 at Chuka-soba Sen
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma... More
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma topping takes three days to make. No MSG. Run by master Fukui-san, who is self taught. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at 麺屋はなぶさ at Menya Hanabusa
鶏そばプレミアム / Torisoba Premium / Menya Hanabusa - Sakaisuji Honmachi, Osaka
Premium chicken soup contains 100% Nagoya Cochin brand chickens. Noodles are homemade, no MSG. Master Matsumoto-san trained at the Osaka shop Mugen. Open since 2013.
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- Abram Plaut added a new meal Dinner at 長男、もんたいちお at 長男、もんたいちお
特製つけ麺 / Tokusei Tsukemen / Chōnan Monta Ichio - Yawata, Chiba
Double soup combines pork bones and saba dashi, simmering for multiple hours. Noodles by Asakusa Kaikarou boil for 15 minutes. Master Ichio Monta-san trained at the shops Michi, Tsukihi and Kazu. Open since 2018. @chonan.montaichio
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- Abram Plaut added a new meal Dinner at 麺元素 at Mengenso
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles,... More
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles, being healthy and using natural ingredients. Open since 2009. Less
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赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Gaiden - Shibuya, Tokyo
Tonkotsu gyokai soup uses chicken, pork, crab, niboshi and katsuo. Noodles by Kanejin Shokuhin. Three colors are available, black (shoyu), red (spicy) and white (no sauce). The 6th Menya Musashi branch (out of 15) to open. Since 2006.
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- Abram Plaut added a new meal Dinner at 世界一暇なラーメン屋 at The Most Deserted Ramen Bar in the World
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling... More
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling customers to enjoy the ramen at a leisurely pace and no need to rush. Run by the Unchi (poop) Company, which operates a handful of ramen shops in Osaka and a few in Tokyo. Sekaiichi Himana Ramenya located in an office building, open since 2014. Less
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- Abram Plaut added a new meal Dinner at 生姜醤油 麺屋かむい at 麺屋かむい
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates... More
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates from Nagaoka City, Niigata Prefecture. Open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎洞 at Kichijoji Menya Musashi Kodo
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare.... More
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare. Pork kakuni chashu also available. The 5th branch (out of 15) of Menya Musashi. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at ニューラーメンショップ「かいざん」 at Ramen KAIZAN
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise... More
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise 'Ramen Shop,' which led him to fall in love with ramen. He learned how to make ramen himself before opening his own establishment 'New Ramen Shop Kaizan' in 1988. Inohara-san's son would eventually go on to take over, changing the name to 'Ramen Kaizan' around 2008. The original master is still on site, helping out with menma (bamboo shoots) prep. Now with three branches total, located in Funabashi and Shin-Koiwa. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武骨 at Menya Musashi Bukotsu
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch... More
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch (out of 15), open since 2003. Less