Approx a billion calories. Still worth it.

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

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

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

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!

Murata

中華そば むら田

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

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.

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

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

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

didnt expect this ramen to top iekei ramen

Fantastic ramen place in a tiny little alley in Kyoto. Had to wait in line in the alley, but it was worth it. All the duck is from a specific prefecture, sourced directly from the farm. Simple menu, absolutely delicious.

Everyone seems to have their own idea of what makes the perfect bowl, from rich tonkotsu broth to lighter shoyu or spicy miso. I'm curious about your unpopular ramen opinions. What do you love that other ramen fans might not agree with?

人によっては無理！ってなるかもしれないけど、美味しいよ！

First time making a beef paitan. Broth was AMAZING. Not too happy with the presentation.

Broth: beef paitan made with dry aged beef bones, bone marrow and oxtail, cooked for 12 hrs.

Tare: garlic shio - garlic and onion soffrito, dashi, two salts and msg.

Noodles: tokyo style 32% hydration- would choose a different noodle next time.

Aroma oil: smoked beef tallow - three hour oak smoke

Toppings:

Beef fillet chashu, marinaded in smoked soy tare, seared then cooked to 50c sous vide 90mins

Crispy garlic, raw garlic, spring onions, watercress, cracked black pepper, nori.

Good stuff

It’s been awhile. Ive been away for work and havent had my kitchen.

About a day after getting back I decided I needed Ramen.

Popped open Sho’s book and made his black salt Shio Tare. Made a Chicken Chintan with sun-dried tomatoes, onion, and garlic.

Chicken Chashu is the thigh with a tenderloin wrapped in chicken skin rolled inside….. DELICIOUS. Did a simple ginger, garlic, green onion, mirin, sake, shiro shoyu braise.

Dry seared some green onion whites.
Ajitama…. Of course.

Noodles are a deliciously chewy and yet slippery double OO/wheat gluten noodle. Kinda thick and then a single wide and thin cake flour noodle. Been seeing this fad lately and decided to try it. DELICIOUS!

Tongue Tip Lanzhou Beef Noodles, Singapore

Shoyu, Wonton, Chasu and came with a drink too!

Ive had a lot of ramen in my life and this was something else entirely. Tokyo.