Restaurants
- Abram Plaut added a new meal Dinner at Yagu-noodle at yagu-noodle (yagu-noodle)
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin... More
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin white noodles served with the shio. No MSG. Signature duck chashu is slow cooked.
Run by master Yaguchi-san, who previously worked as a French chef and then trained at Menya Ittō for over five years alongside chefs of the now well known ramen shops Iruca Tokyo and Suzuharu. 12 seats. Open since April 24th, 2021. @yagu_noodle Less
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- Abram Plaut added a new meal Dinner at 鯛担麺専門店 恋し鯛 at taitanmen senmon ten koishitai (鯛担麺専門店 恋し鯛)
ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring... More
ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring potatoes, mizuna, balsamic vinegar sauce, chili powder (spice level 3), ra-yu and sansho peppercorns.
Run by the En Petit company, which operates at least eight ramen shops in Tokyo and Kansai including Tadaima Henshinchu, Oyster Backs and Dakishimetai (to name a few). The executive chef of this company worked in French cuisine for 14 years, which reflects strongly in the ramen. 14 seats. Open since July 7th, 2020. Less
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- Abram Plaut added a new meal Dinner at 中華そば 薫風 at 中華そば 薫風
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya... More
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya in Meguro (part of the Tantantei lineage). Closed once in December of 2020 for renovations, reopened in September of 2021. 12 seats. Since July 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば ますや at Masuya
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set,... More
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set, gyoza on the side.
Chūka Soba Masuya originally opened as an ice shop in 1955, adding ramen to the menu in 1965. The current master is 2nd generation, his father being the original founder. According to regular customers, the taste hasn't changed in over 50 years. Ten seats. Less
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- Abram Plaut added a new meal Dinner at G麺7 at G Men 7 (G麺7)
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven... More
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven years at the Yokohama ramen shop Menba Hamatora before going independent. Gmen7 was his first store, he now runs several ramen brands and multiple shops in Kanagawa Prefecture. 12 seats. Open since 2009. Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of... More
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of Chūka Soba Waka Tokyo, run by master Takahashi-san. 11 seats, open since February 2021. Less
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醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner... More
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner (tsukemen).
Master Nakamura-san ran his own osteopathic clinic for 17 years before changing professions. At first he didn't like ramen much, but his mind changed after eating at the famous Nara shop Mitsuba. He is self-taught, having only attended the Shokuno Dojo Tokyo Ramen Academy. He named his shop after a line said in the anime One Piece. 10 seats. Since June 28th, 2014 @mla28181 Less
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- Abram Plaut added a new meal Dinner at 麺屋 悠 at Menya Yuu (麺屋 悠)
辛味噌ワンタンつけ / Kara Miso Wonton-Tsuke / Menya Yū - Ōkubo, Tokyo
Spicy dipping soup is made using a double soup of chicken and pork with niboshi. The soup is combined with an original miso tare containing three varieties of miso including Gozen miso from Tokushima. Noodles ordered via Daiei Shokuhin. Wontons, negi, smoked pork chashu,... More
辛味噌ワンタンつけ / Kara Miso Wonton-Tsuke / Menya Yū - Ōkubo, Tokyo
Spicy dipping soup is made using a double soup of chicken and pork with niboshi. The soup is combined with an original miso tare containing three varieties of miso including Gozen miso from Tokushima. Noodles ordered via Daiei Shokuhin. Wontons, negi, smoked pork chashu, menma and nori.
Master Yamauchi-san trained for 16 years at the ramen shops Kazuya in Meguro and Hayashimaru in Koenji before opening his own place. Eight seats. Since June 2016. Less
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- Abram Plaut added a new meal Dinner at 入鹿 TOKYO 六本木 at Iruka Tokyo Roppongi (入鹿TOKYO)
ポルチーニ醤油らぁ麺 + 特製トッピング / Porcini Shoyu Ramen + Tokusei Toppings / Iruca Tokyo - Roppongi, Tokyo
Quadruple soup combines chicken, pork, lobster and shellfish broths. The chicken soup uses Nagoya Cochin, Kurosatsuma, Hinai Jidori and Sansui Jidori brand chickens. The pork soup contains Kagoshima kurobuta. The lobster soup... More
ポルチーニ醤油らぁ麺 + 特製トッピング / Porcini Shoyu Ramen + Tokusei Toppings / Iruca Tokyo - Roppongi, Tokyo
Quadruple soup combines chicken, pork, lobster and shellfish broths. The chicken soup uses Nagoya Cochin, Kurosatsuma, Hinai Jidori and Sansui Jidori brand chickens. The pork soup contains Kagoshima kurobuta. The lobster soup is made from ise ebi (Japanese spiny lobster) and white wine. Finally, a shellfish broth consists of shijimi clams from Lake Shinji in Shimane and mussels from Miyajima, Hiroshima. Seven different varieties of shoyu go into the tare. Noodles are supplied by Mikawaya Seimen. Topped with chicken, pork and duck chashu, meatballs, green negi, ajitama and porcini mushroom paste.
Iruca Tokyo Roppongi is the 2nd branch of the popular ramen shop Iruca Tokyo in Higashikurume. Run by master Kazuhiro Ogawa-san, who trained at some well known shops including AFURI, Nagi and Menya Ittō. Higashikurume flagship open since 2019, Roppongi branch since October 2021. 12 seats. @malbo4649 Less
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- Abram Plaut added a new meal Dinner at 麺処と市 at Men Tokoro To Ichi (麺処 と市)
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs... More
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs custom car parts store. Only open for lunch, 11am-2:30pm or until the soup runs out. 9 seats. Since March 2nd, 2012. Less