Restaurants
- Abram Plaut added a new meal Dinner at 飯田橋大勝軒 at Iidabashi Taishoken
小豚(肉1)/ Shō Buta (Niku 1) / Iidabashi Taishōken - Iidabashi, Tokyo
Soup uses pork bones, pork feet, chicken and gyokai. Noodles are house-made using wheat from Kachidoki-Seifun (same as Higashi-Ikebukuro Taishōken). Regular size noodles are 320g (before being boiled), large size is 700g. Both Higashi-Ikebukuro Taishōken style ramen... More
小豚(肉1)/ Shō Buta (Niku 1) / Iidabashi Taishōken - Iidabashi, Tokyo
Soup uses pork bones, pork feet, chicken and gyokai. Noodles are house-made using wheat from Kachidoki-Seifun (same as Higashi-Ikebukuro Taishōken). Regular size noodles are 320g (before being boiled), large size is 700g. Both Higashi-Ikebukuro Taishōken style ramen and tsukemen are available, as well as this Jiro style bowl. Topped with pork fat, vegetables and extra garlic. Some people call this "Taishōken Jiro."
Master Keita Shimazaki-san trained at Higashi-Ikebukuro Taishōken under the ramen god Yamagishi-san. This shop belongs to the Taishōken Norennokai. 15 seats. Open since December 2004. Less
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- Abram Plaut added a new meal Dinner at お茶の水、大勝軒 BRANCHING at Ochanomizu Taisho-ken BRANCHING
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra... More
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra vegetables which include bean sprouts, cabbage, carrots, garlic chives and wood ear mushrooms.
Run by the Taishōken Tokyo company, which also operates Ochanomizu Taishōken, Ōtsuka Taishōken and Taishōken Next in Katsuura, Chiba. The face of the company is Tauchigawa-san, who trained at Higashi-Ikebukuro Taishōken. The recipe at this branch in Jimbōcho is said to be similar to Ochanomizu Taishōken but just a little bit more fishy. 28 seats. Since July 13th, 2017. Less
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- Abram Plaut added a new meal Dinner at 川崎 大勝軒 at 大勝軒 川崎店
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before... More
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before opening this shop with his wife in 2007. At first the style was the same as in Higashi-Ikebukuro, with the noodles cooked slightly soft and the shoyu soup mild. But soon the master learned that the locals in Kawasaki preferred their noodles a bit harder and the shoyu taste more profound, so he adjusted the recipe. In March of 2019 he got sick and retired, but not before passing on his cooking procedures to another ramen master who really loved Taishōken. This new master was ready to take over and had previously worked at Ramen Kitarou in Yokohama. Reopening one month later in April 2019, the new master continues to serve the same menu to this day. 10 seats. Since 2007. Less
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- Abram Plaut added a new meal Dinner at 栗木台大勝軒 at 大勝軒
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san,... More
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san, who trained at Yoyogi-Uehara Taishoken before opening this restaurant in his hometown. A member of the Maruchō-Norennokai. 44 seats. Open since 2000. Less
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- Abram Plaut added a new meal Dinner at 一ノ割 大勝軒 at Ichinowari Taishoken
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15... More
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15 years, now the second generation husband and wife run the shop. 27 seats. Open since April 11th, 1981. Less
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- Abram Plaut added a new meal Dinner at 赤坂麺処 友 at TOMO
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the... More
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the Tomo music company. 14 seats. Open since May 14th, 2012. @ramen_tomo_akasaka Less
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- Abram Plaut added a new meal Dinner at 家系ラーメン クックら at Iekei Ramen Kukkura (家系ラーメン クックら)
ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September... More
ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September 7th, 2017. Less
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- Abram Plaut added a new meal Dinner at ラーメン環2家 蒲田店 at Ramen Kan 2 Ya Kamata Ten (ラーメン 環2家)
ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya... More
ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya opened in Kanagawa Prefecture in December of 2000, debuting as a norenwake of Yoshimuraya. Master Tsurumaki-san ran the shop for 15 years until he quit in 2015, with the Kawasaki-based ramen brand Gyoku taking over operations. In 2021 it was announced that the shop reconnected their affiliation with Yoshimuraya. Second branch in Kamata open since March 31st, 2021. No photos allowed inside other than the ramen. Eight seats. 3rd branch in Kawasaki since March 2022. Less
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- Abram Plaut added a new meal Dinner at 狐狸丸 at Korimaru
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya... More
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya Seimen. Topped with grilled sea bream, menma, kaiware and yuzu. Pork chashu served on the side is meant to be eaten shabu-shabu style. Ochazuke set with sea bream sashimi is recommended, paitan soup also on the menu.
The master is self taught. 12 seats. Open since February 15th, 2017. Less
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- Abram Plaut added a new meal Dinner at 高伸 at Koshin
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously... More
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously ran a typewriter factory under the railway tracks called "Kōshin Seiki." He passed away when he was 48 years old, so she decided to open a Chinese restaurant in the existing space and keep the name Kōshin. Eventually the shop relocated to its current location. She is now in her 80's, still running operations. 35 seats. Open since around 1983. Less