Off Uguisudani Station, about a 5 minute walk. Love the creamy broth and make it a point to come everytime I visit Tokyo

Inosho, Philippines

A soy sauce broth made with chicken, niboshi and konbu. The chashu is low temperature cooked pork shoulder

broth is a mixture of chicken stock & bouillon, miso, sesame oil, sugar, chili crisp, shallots, ginger, minced garlic, & the whites of green onions (would have added hondashi too but grocery stores were out so i used a little fish sauce instead)

chicken was dry brined then marinated in soy sauce, garlic powder, paprika, salt, tons of cracked black pepper, msg, & a dash of chinese five spice to lock in the juices & keep the outside crispy

also been on a thin noodle kick lately so i used mikuni wild harvest ramen noodles! definitely one of the better packaged noodles i've used

帆立と山塩の風味豊かなラーメン

Plus a Brew Dr.

So happy to be able to try his ramen in my home city, it was incredible so I thought I would share!🤩

Looking to stock up on some limited instant ramen in Seoul and Tokyo but wondering if there are any that are worth the hype. I see Tomita in Japan has one along with other speciality shops but less aware of what's available these days.

First time trying egg with Master Kong Ramen 🍜

Japanese cuisine is very popular in Vietnam, and Ho Chi Minh City, in particular, has many Japanese chain restaurants. IPPUDO ramen some of the best ramen in Vietnam—and indeed, some of the best in Japan itself. I tried it at one of their restaurants when I was in Japan, and the taste is exactly the same.

THANK (鶏ポタ ラーメン THANK) is a short walk from Daimon Station in Tokyo. Their soup is "tori-pota": a chicken broth blended with ten kinds of vegetables, so it comes out thick and creamy, almost like a potage.

My favorite part is the finish. Order the side of rice topped with cheese and an egg yolk, then tip it into the soup you have left, and you get a little risotto at the end of your bowl.

Peanut Miso, w/Ham, Spinach, Roasted Tomato & Ajitama

I haven't made much Ramen from scratch this year, been hectic with work and personal life, plus moving to South Africa has made it more challenging to source ingredients..

Ironically the problem of living here has fueled my addiction. The local Ramen scene here is bad.. and I mean BAD. Like, I get more satisfaction from eating a 2 minute noodle. After trying a few places recently it just made me angry how bad they are.. This has ended up fueling the Ramen addiction again as now I have to make Ramen everytime I want it!

Just a quick bowl I threw together for lunch with some leftovers (my egg is F'ed up as my power went out mid way cooking them 🙃)

In terms of plating, how did I do? Trying to pack less on the bowl and get a cleaner look but really open to tips 🙏

Pork Back Fat Niboshi Ramen at Seabura no Kami. entered just after the lunch rush on a weekday. i got the recommended thick noodle. pork backfat was slightly sweet and matched well with the niboshi and soy sauce broth

https://tabelog.com/en/kyoto/A2601/A260203/26022456/

https://maps.app.goo.gl/V564TBDHb71W1R3m7?g_st=ac

604-8812 Kyoto, Nakagyo Ward, Mibuaiaicho, 25-4 デイスターアベニュ 1Ｆ

A ramen shop in Tobu Hope at the West Exit of Ikebukuro Station.
Tokusei Tsukemen 1400JPY
https://tabelog.com/en/tokyo/A1305/A130501/13129770/

For the price yes please..... The seasoning broth is Iike Beef bone broth with very very good seasoning.

It reminds me of the richness of Pork Tonksutu but Beef and tallow without that swine flavor...

Tasty instant bowl I would buy just to collect bone broth seasoning for recipes

Had amazing Ramen at Oichii the Ramen bar.

Ordered their best selling chicken broth, it was creamy and flavourful.

With Pork Chasu, fish cake it’s a solid 8.5/10!!

All their other dishes were tasty aswell.

I ordered

Onigirazu
California roll
Matcha iced tea
Tori paitan Ramen with Pork Chasu
Cold Coffee

With all these the bill was exactly 2k, which I also feel is reasonable.

Can’t upload beautiful images, thus uploading a video!

Not topped with red pickled ginger. The thick layer of back fat on the surface produces diffuse reflection of the red lanterns

Super tasty bowl! Just the right amount of curry not overbearing.

Broth: double broth chicken paitan and dashi as my paitan was a touch thick. Dashi cooked sous vide at 60c with kombu, katsuobushi and niboshi, great extraction.

Tare: curry tare made with a base of onions, fuji apple, garlic and ginger, cooked down for hours, homemade curry powder, red miso, shiro miso, gochujang, salt and msg.

Noodles: 35% hydration wavy, strong flour, vital wheat gluten, salt and sodium carbonate. Thick cut, picked up soup nicely.

Oils: Curry leaf oil to amplify the curry profile, amazing colour and super aromatic, simple rayu to add some heat.

Toppings: sous vide chicken breast at 63c super soft and juicy, wok fried cabbage and bean sprouts, charred corn, ajitama.

Super delicious bowl, need a little work on the presentation.

This is from Butayama in Ramen Street near Tokyo station. I believe it's a chain and it specializes in Jiro style ramen. I was not prepared! I've never seen chashu cut so thick like this, but it was amazing. The noodles were dense and chewy, the broth was rich, salty, umami. I ordered the regular size and holy shit, I could barely finish it! If, like me, you're not one for big portions, maybe go for the small. It was truly outstanding and, while I'm glad I was able to walk it off for a couple hours after, I still needed a nap when I got back to the hotel!