Toripota Ramen Thank: Noodles to be grateful for
In a city the size of Tokyo, in a country that takes its noodles so extremely seriously, what does a ramen counter need to do to stand out and stay the course? Having a memorable name helps, but the real reason behind the enduring ...
Ramen boom excites taste buds in cosmopolitan Geneva
Amid a steady rise in the popularity of authentic Japanese ramen across Europe, establishments dedicated to the famed noodle dish are popping up in the Swiss city of Geneva.
Ginzasa: Washoku refinement, noodle simplicity
When it first opened more than eight years ago, Ginzasa flew in the face of prevailing ramen orthodoxy.But, it's the noodles that really set Ginzasa apart. Or rather, the clear broth they bathe in.
Ramen no Bonbo: First steps on a ramen journey
Kyoto's newly opened Ramen no Bonbo may be owned by two of the youngest ramen chefs in the city, but they're no amateurs in the kitchen.
Le Dessin: How did such refined ramen come to be?
Among the mundane family restaurants, gritty gasoline stands and unlovely strip malls that line National Route 1 in Shizuoka Prececture there are places that catch the eye and justify a detour. None more so than Le Dessin.
Say 'I love you' a different way with Kourakuen's chocolate ramen
This Valentine's Day offering from ramen chain Kourakuen features a soy sauce-based ramen with a hefty dose of chocolate.
Ginza Kagari Honten: The tori paitan classic is reborn
Two words: "tori paitan." The smooth, satisfying soup derived from simmering chicken bones and carcasses long and slow to create a thick, umami-rich broth. Served with ramen and a few choice toppings, it makes for one of the finest bowls of noodles you can ...
Full stomachs and wallets at Osaka Hanten
At Osaka Hanten, Hisao Tanaka's mission to provide hearty meals at affordable prices comes from the chef's past experiences with hunger.
Konjiki Hototogisu: Ramen's new star rises in Shinjuku
Konjiki Hototogisu is exactly the kind of new-wave noodle counter that old-school ramen grinches love to hate. It's squeaky clean and has a rustic wooden frontage. The delicate noodles are handmade in-house. The soups are light, complex and deep, with none of that porky ...
A weekend in Sapporo: Fresh crab, craft beer and sculpture gardens
For more than a third of the year, Sapporo is buried beneath thick snow. During its warmer months, however, the city shrugs off its winter coat and bursts into life. If winter is uncomfortably cold, then summer is refreshingly cool; Sapporo doesn't suffer from the ...
Mensho San Francisco: Ramen given the West Coast treatment
It's no secret: Ramen is big in America, and getting bigger fast. It also seems to be undergoing some unusual mutations in its new, no-holds-barred environment. No one understands this better than the self-styled "hyper ramen creator," Tomoharu Shono. He's the man behind some of ...
Kirin Ramen gets new name amid trademark battle with beer giant
Noodle-maker Ogasawara Seifun said Wednesday it has picked a new name for its mainstay ramen product, Kirin Ramen, amid an ongoing trademark battle with major brewer Kirin Co. The ramen, styled by the company based in Hekinan, Aichi Prefecture, as "local soul food every single ...
