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全て Ramen Column Local Ramen

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.

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.

“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.

“Chinese Noodle Senno Tori(中華そば千乃鶏)” The ingredients are under the noodles… A lot of “Kamatama Abura Soba(釜玉油そば」)” that looks like TKM(Tamago Kake Men; Egg over the noodle)!

Five ways to enjoy delicious “Nodogoshi Namamen(のどごし生麺)” “Fuuki Seimen Noodle Laboratory(富喜製麺研究所)”, a ramen shop run by a long-established noodle factory in Kumamoto, founded 121 years ago.

Surprised by the deliciousness of “Sa Meshi Tokyo(=Sauna Meal Tokyo サ飯東京)”! A “slightly old” style drink that you can enjoy without any preconceptions, attached to a sauna shop in Akasaka, Tokyo

Another night option in the Nishi-Azabu area, “Azabu Chashu Ken(麻布チャーシュー軒)”. Enjoy late-night drinking with melty chashu.

The evolving “special soy sauce(特製醤油)” and “special salt(特製塩)” created by the high-end Japanese restaurant “Menya Kimoto(麺や紀茂登)”. This summer, learn about the difficulty and depth of ramen.

“Shio Soba Jikuu(塩そば時空)” is a special homemade noodle with a signboard of “Takaido Seimenjo(高井戸製麺所).” Two types of soup can be used separately.

The world’s only original Hiyashi Chuka (冷やし中華; chilled ramen) specialty shop “HiyaChu” opens as a limited-time store in New York, USA, re-imported store from Japan