Restaurants
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 煮干中華 余韻 at 煮干中華 余韻
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master... More
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master Nagayama-san previously ran the shellfish specialty ramen shop Kaigaraya before moving on to this venture. Eight seats. Open since June 2021. Less
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- Abram Plaut added a new meal Dinner at らーめん いごっそう at 自家製麺 らーめん いごっそう
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice... More
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice there. Originally opened around 20 years ago near Musashi-Seki station, the shop moved closer to Higashi-Fushimi in 2011, moving again sometime later to the current location. Open 11am-2:30pm five days a week, 6pm-9pm Fri-Sat. 10 seats. 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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小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall... More
小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall currently open and operating under the noren-wake system. The master here trained at the Honten in Mita for seven years, then three more years combined at Jiro branches in Sakuradai and Koganei. The building for this location in Hitachinaka was previously a convenience store before being converted. 20 total seats. Since December 2021. Less
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- Abram Plaut added a new meal Dinner at めん屋ふる川 at Furukawa (ふる川)
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted... More
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted and hung up before being grilled.
The master previously worked as a French chef and is self-taught. Originally opened in June of 2014, moved to the current location from November 13th, 2017. Open 9am to 2pm. 16 seats. Less
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地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata... More
地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, ajitama, diced onions, menma, roasted tomato, nori and fresh greens.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. The theme of this restaurant is a Japanese yokocho or alleyway. Roughly 70 seats. Open since spring 2016, with a second concept Kodawari Ramen (Tsukiji) since 2019. @kodawariramen @jeanbaptistemeusnier Less
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- Abram Plaut added a new meal Dinner at SANJO PARIS at Sanjo
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked... More
つけめん / Tsukemen / Sanjo - Paris, France
Dipping soup uses chicken, pork and fish. Medium thick noodles are special ordered, topped with spicy menma, ajitama, negi and nori. Various side dishes are based on Japanese cuisine with European influence. Desserts and natural wines also on the menu.
Japanese founder Kaito Hori previously worked as a stylist in New York; the idea to open a ramen shop in Paris came to him after visiting the city during fashion week. Assisted by chefs Ryoun Komatsu and Takamasa Hayatsu, who each has ramen experience in Paris and Kyoto, respectively. Open since June 2018. @sanjo_paris Less
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- Abram Plaut added a new meal Dinner at Hakata Choten Opera at Hakata Choten
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group,... More
豚骨ラーメン / Tonkotsu Ramen / Hakata Choten - Paris, France
Hakata style tonkotsu ramen. Pure pork bone soup made in-house cooks for at least 24 hours before completion. Semi-thin noodles are shipped in from Japan. Minimal toppings of pork chashu, bean sprouts and green onion. Gyoza also popular, handmade daily.
Run by the Manichi Group, based in Kyushu, Japan. 3rd generation CEO Minoru Tanaka is from Kurume, the birthplace of tonkotsu ramen. Ramen Manichi originally opened in 1953, the company now operates multiple food concepts including ramen and gyoza. Hakata Choten Fukuoka branch opened in 2006. First Paris location since May 2015, with a 2nd Les Halles branch since 2017. Less
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鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu,... More
鰯の正油そば / Sardine Shoyu Ramen / Kodawari Ramen (Tsukiji) - Paris, France
Brittany sardine broth and niboshi dashi are combined with a shoyu tare containing three types of Japanese soy sauce. Noodles house-made using wheat the restaurant has specially grown in France. Topped with fresh sardines, Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, tamago, fish powder, black pepper, green onion and miso paste.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. He opened the first Ramen Kodawari (Yokocho) in Paris in the spring of 2016. This 2nd branch is themed after Tsukiji fish market, utilizing fresh fish sourced from France. Roughly 60 seats. Open since May 2019. @kodawariramen @jeanbaptistemeusnier Less