Restaurants
- Abram Plaut added a new meal Dinner at 俺の生きる道 白山店 at Ore No Ikiru Michi
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in... More
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in Kamiya, then became manager of Ramen Jiro in Akabane (now closed). After opening Yume Wo Katare in Kyoto in 2006, he expanded with several more branches in Kansai, establishing the brand as the main Jiro style ramen presence in the region. The first overseas branch opened in Boston in 2012, the brand currently operates a number of shops spread across Japan and in multiple countries. This Hakusan outpost first opened in 2016, managed by master Kobayashi-san who is a retired professional baseball player. Eventually Kobayashi-san took over the shop completely, and he now runs it independently as 'Ore No Ikiru Michi.' A second branch of Ore No Ikiru Michi is in Ibaraki Prefecture, also run by a former pro baseball player, master Sasaki-san. The 3rd branch opened in Kashiwa, Chiba in 2020. Less
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- Abram Plaut added a new meal Dinner at 煮干しらぁめん猫トラ亭 at Nekotoratei
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen... More
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen Suzuki in Sagami-Ōno. Nekotoratei open since 2014. Less
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- Abram Plaut added a new meal Dinner at らすた at RASUTA
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded... More
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded by master Suzuki-san of the Paimen ramen group, eventually taken over by a former customer, master Kayama-san. Original flagship in Hiyoshi since 1996, 2nd branch in Yoyogi since 2005. Less
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中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice)... More
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice) recommended on the side. The original master of Suehiro first trained at Shinpuku Saikan in Kyoto, then returned to his hometown and adjusted the recipes to suit local Akita tastes. Now with six branches total, most of them located in the Tōhoku region. Akita flagship open since 1999, Takadanobaba branch since 2009. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho Tokyo
まかない / Makanai / Mensho Tokyo SF - San Francisco, California
Staff meals served April-June 2021 @prc54 @team_mensho
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- Abram Plaut added a new meal Dinner at 福島壱麺 at 福島壱麺
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul.... More
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul. The general theme of this shop is ramen and nihonshu (sake). Run by the OZ (oh-zetto) company. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at 製麺 rabo at Rabo (製麺rabo)
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple... More
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple shops scattered across Tokyo. After opening and running the Hatsudai ramenya Anaya for several years, he sold it to an apprentice in 2013 and opened this shop a year later out of a former snack bar. Since November 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば いぶき at Chukasoba Ibuki
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at 山田屋 at Yamadaya (山田屋)
チャーシューメン / Chashumen / Yamadaya - Hatsudai, Tokyo
Old school Tokyo style shoyu ramen, topped with pork chashu. Chūka style menu includes stir-fried dishes like cha-han and house-made gyoza. Family-run shop, open since 1977.
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- Abram Plaut added a new meal Dinner at ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. Less