Restaurants
- Abram Plaut added a new meal Dinner at 麺や麦ゑ紋 at Menya Mugiemon (麺や 麦ゑ紋)
合盛りつけめん + 極平麺 / Gomori Tsukemen + Goku-hiramen / Menya Mugiemon - Shinjuku, Tokyo
Shoyu soup uses pork leg bones, back bones, trotters, sake-bushi (dried and smoked salmon) from Hokkaido and several other types of dried fish. The stock is made by slowly simmering the ingredients at a low temperature. Noodles are by Kanno Seimen,... More
合盛りつけめん + 極平麺 / Gomori Tsukemen + Goku-hiramen / Menya Mugiemon - Shinjuku, Tokyo
Shoyu soup uses pork leg bones, back bones, trotters, sake-bushi (dried and smoked salmon) from Hokkaido and several other types of dried fish. The stock is made by slowly simmering the ingredients at a low temperature. Noodles are by Kanno Seimen, containing domestic wheat and sea salt from Okinawa. Two kinds of noodles come with the tsukemen, including mineral-rich wheat bran noodles. Super thick and flat goku-hiramen added-on for 150 yen extra.
Run by the INGS group, a company which now operates nine different ramen brands and over twenty shops total in Japan. Menya Mugiemon open 11am-11pm, seven days a week. 23 seats. Since August 2021 @mugiemon0831 Less
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- Abram Plaut added a new meal Dinner at ラーメン人生 JET600 at Ramen Jinsei JET 600 (ラーメン人生JET600)
醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken... More
醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken feet and water stewed for 10 hours or more.
Ramen Jinsei Jet 600 is the 2nd branch of the well known Osaka ramen shop Ramen Jinsei Jet, run by master Takahiro Yamamoto-san. 17 seats. Open since July 2011. Less
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- 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 麺匠而今 at Mensho Jikon (麺匠 而今)
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master... More
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master Manokubo-san trained at the Menya Jikon Daito Honten (flagship) in east Osaka, before opening this branch norenwake style using his own unique recipes. Six seats. Since May 2014. Less
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- Abram Plaut added a new meal Dinner at 彩色ラーメンきんせい at Saishoku Ramen Kinsei Takatsuki Honten (彩色ラーメンきんせい)
背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available... More
背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available for two weeks this month.
The Kinsei group operates nine shops in the Kansai region. This Takatsuki store has 11 seats, open since 2009. Less
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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 らぁめん真 at Ramen Shin (らぁめん真)
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and... More
白醤油らーめん / Shiro Shoyu Ramen / Ramen Shin - Ibaraki, Osaka
Soup contains chicken and gyokai. Shiro shoyu in the tare. Noodles house-made with wheat from Hokkaido.
Master Okamoto-san first worked part time at a Chūka style ramen shop and sushi restaurant before applying for a job at the famous Osaka ramen shop Kinsei. He was hired and went on to manage the store for 7 years before he opened his own shop at the age of 32. Nine seats. Open since January 2015. Less
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- Abram Plaut added a new meal Dinner at Den Bar 以蔵 at Den Bar 以蔵
極赤 / Goku Aka / Den Bar Izou - Takashima, Shiga
Tonkotsu pork bone soup, gyokai dashi and miso tare. Medium width wavy noodles, low-temperature-cooked chashu, negi and sesame.
Den Bar Izou is a ramen shop that also offers oden and sake. Bowls can even be ordered from the izakaya next door (Azo). Open since January 2019.
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- Abram Plaut added a new meal Dinner at 無鉄砲 つけ麺 無心 at Tsukemen Mushin (つけ麺無心)
豚骨つけ麺 / Tonkotsu Tsukemen / Tsukemen Mushin - Nakamachi, Nara
Rich tonkotsu soup is made from pork bones and water, nothing else. Shoyu tare, yuzu, pepper, ichimi chili. Chewy house-made noodles. Two kinds of wari soup available.
Operated by the Muteppou group, Tsukemen Mushin offers the tsukemen version of Muteppou’s famous pork bone... More
豚骨つけ麺 / Tonkotsu Tsukemen / Tsukemen Mushin - Nakamachi, Nara
Rich tonkotsu soup is made from pork bones and water, nothing else. Shoyu tare, yuzu, pepper, ichimi chili. Chewy house-made noodles. Two kinds of wari soup available.
Operated by the Muteppou group, Tsukemen Mushin offers the tsukemen version of Muteppou’s famous pork bone soup. Company president and ramen master Akasako-san first opened Muteppou in 2003, now the group operates ten stores in Japan. 13 seats at Tsukemen Mushin, open since 2008. 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