Ramen Column
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“Yakimiso Ramen Yadoya(灼味噌らーめん 八堂八)”, a warm and popular shop that uses homemade miso and has a unique taste that aims to be Hokkaido”, will close in October next year
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People from Yokohama’s popular shop “Hechikan(丿貫)” group are opening independent shops one after another, so keep your eyes peeled / “Mendokoro Niboshika(麺処 にぼし香)” and “Menan Rikyu(麺庵 利休)”
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Ramen and its History
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The original Hakata ramen flat noodles made from 100% pork bone with a soy sauce tare / “Aka Noren(赤のれん)” is the oldest Hakata ramen shop advance into Tokyo.
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“Special(特製 Tokusei)”has 4 types of chasshu! Noodles, soup, and ingredients are perfect / “Chuka Soba Yanagi(中華蕎麦 柳)”, a new shop where ramen lovers gather at JR Kita-Kogane Station
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“Tokyo Ramen Festa 2023” Act 2, France’s “speciality” attacks / “Espuma pork bone with lobster from Brittany”
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Can’t go back to the previous taste / Noodles, soup, chashu “Renewal” / “Ippudo(一風堂)” has been improved to meet various needs
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“New Tokyo Ramen” rather than an outstanding individuality, “Homemade Noodle Uruchi(自家製麺 うるち)”
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Kamome Shokudo(かもめ食堂)’s “Kesennuma ramen with salted egg” and the famous “minced meat cutlet” give you a taste of Kesennuma…Earthquake recovery with the salty flavor of seafood! !
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Kitakata Ramen Niijima “Chashu Men”(喜多方ラーメン 新じま チャーシューメン) is a special dish made by the owner of the closed “Makoto Shokudo” who has been a fan for 12 years.
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Kaishinzan’s Joujou Ramen (Salt)(海新山 上上ラーメン 塩), where his 82-year-old wife inherits her late husband’s secret “collagen” recipe.
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“Chinese Cuisine Yūshou Astage(中華 有昌 Astage)”, where you can eat slowly while enjoying the taste of stewed shiitake mushrooms permeating the clear and salty soup.