want to know if your restaurant has excellent soup, the soup is the visual star. Hokkaido shioramen that locals line up for and only counter service available. a counter full of customers sit down and they all get served at the same time and they all pretty much leave at the same time for the next 10 or so customers to come in. not an international visitor in sight for the hour I was lining up for, so calling this a hidden gem.

probably my heartiest bowl yet!1

As me and my friends walked up to this shop we saw a line with 20 people on a Tuesday night. I said I have good news and I have bad news… good news this ramens going to be good, bad news we are waiting an hour.

It was definitely worth it. 8.8/10

Very rich in flavor. Charsu was delicious. Well plated. Overall it was delicious. All of this for only 1500 yen. Highly recommend.

Stopped by Ramen Break Beats for a bowl of shoyu ramen today. The broth has such a gentle, balanced soy flavour that I really appreciate. All the little garnishes add so much freshness, and that squeeze of lime brings out the flavour perfectly. The wontons inside are lovely too. It felt thoughtful and well-made, I had such a nice time eating it 😋👍🏻

11 nights, 6 Tokyo, 5 Osaka. Highlights were Misen and Chinese Cuisine Piman. Misen's Taiwan ramen was insanely good, as well as all of their other dishes.The pork uterus, liver with bean sprouts/garlic chives and their greens are must try's. The course meal at Piman is one of the best meals ever had, got to meet Takahshi the owner, he was so nice even let us try his shio and shoyu koji's that he uses to season most of his dishes. Yakitori and Udon lived up to expectations. First trip was huge learning experience. Lots of getting lost, not ever finding a place, and places that have since shut down. can't wait to get back...

at 京都北白川ラーメン魁力屋 烏丸七条店

Approx a billion calories. Still worth it.

Tsukemen from Mensho Ichiryu Manbai, near Kawaramachi in Kyoto.

Places serving tsukemen late at night are rare around here, so I’m really grateful this shop stays open late. And it’s genuinely good, too.

The dipping broth is a clear, dark shoyu with a generous amount of chopped green onion. If you’re expecting thick, heavy tsukemen, this one is lighter, but it still has real depth of flavor. The noodles are thin and silky, folded neatly in the bowl alongside long strips of menma.

If I remember right, the chashu was the highlight. I’d go back just for that.

Anyone else been here? I’d love to hear what else is worth ordering besides the tsukemen!

spicy mixed vegetable ramen, with breaded chicken filet and fried egg

topped with sesame seeds, toasted sesame seed oil, chilli flakes, and chives

I’m recently obsessed with the vegan ramen at Ramen Hajime (Santa Clara) . Has anyone tried recreating it at home? Would love to try it at home. Thank you!

Sou iniciante no mundo durame e pelo menos não terá menos que eu tenho feito eu tenho percebido que tem ficado um pouco desorganizado eu gostaria de saber de vocês que já tem experiência mais no assunto como fazer para deixar o homem daquele jeito organizadinho. Meus maiores problemas são principalmente o macarrão porque percebo que muitas vezes ele acaba ficando tudo espalhado não fica juntinho Além disso alga Nori na hora de colocar muitas vezes eu não sei como encaixar ela direito sem contar também os acompanhamentos como carne e ovos eu nunca fico sem saber como colocar ele assim eles acabarem afundando no caldo ou sem eles acabarem ficando feios, ou juntos demais ou separados demais

Mastered the toppings, but still need to work on the broth and make my own noodles from scratch. I brought a pack of Ichiran instant ramen back from Japan. The best instant noodles I’ve ever had, especially the broth!

Omg, this was the goods, Tantan ramen w/ ground pork, Char Siu, jammy eggs and more!

Mensho Taketora Main Store,

2-36-3 Kabukicho, Shinjuku-ku, Tokyo, Shinjuku Ashibe 1F

Murata

中華そば むら田

35% hydration noodles on marcato fettuccini cut. Wish I had more like a 3mm cut on these but still turned out great

Tsukemen at Ramen Kanetora in Fukuoka. Intense and beautiful bowl. Chicken, pork and fish based broth.

18hr Broth, Shoyu Tare, Wood-Fired Chashu, Marinated Eggs, Wood Ear Mushroom, Steamed Bok Choy, Nori, Chili Crisp.

Tried their tonkotsu ramen. I like the rich, yet light broth.

Hakata station ramen, Nagasaki champon, soba at Haneda airport, tempura udon somewhere in Shinjuku.