An Ordinary Japanese Guy

Yesterday, I had a tantanmen (sesame-based spicy noodles) and fried rice set at a local Chinese restaurant. ​Now that the warmer season is finally arriving, Chinese restaurants and ramen shops in Japan start serving "Reimen"—a type of chilled ramen with ice cubes in the soup. But yesterday, I didn't even glance at the cold option and went straight for the hot tantanmen. ​The rich aroma and flavor of the sesame coated the noodles beautifully, making it absolutely delicious. Tantanmen is usually known for being quite spicy, but the one at this shop isn’t very hot at all, so even people who aren't good with spicy food can thoroughly enjoy it. ​The fried rice was also excellent. It was well-seasoned, and while the texture was perfectly fluffy, each individual grain of rice remained wonderfully chewy and moist! ​The small dish in the center is zhasai (pickled mustard plant). It works great as a palate cleanser between bites, but it’s also delicious when eaten t...

Today, I had the Tori Shio (Chicken Salt) Ramen at a shop called "Guriko," which has actually been featured in the Michelin Guide. ​True to its Michelin recognition, every single ingredient in this bowl felt meticulously crafted! The soup was clear and refined yet packed with deep chicken flavor, the bamboo shoots had a surprisingly refreshing taste, the rare chashu pork brought a subtle smoky aroma, and the noodles filled the air with the scent of wheat. ​What’s more, it only cost 850 yen, which is quite affordable in this day and age. ​No wonder the shop was pretty packed with customers. ​Interestingly, while it has that high-quality taste, it’s actually a ramen chain, and the one I visited was just one of their locations. ​Their main shop is apparently in Okayama. ​According to my research, they don’t have any locations in Tokyo, but they are expanding from Aichi Prefecture toward the west side of Japan. If you ever travel to these areas, you should definitely ...

This is the tonkotsu (pork bone) ramen I had for lunch yesterday. ​When people think of tonkotsu ramen, they usually picture famous chains like Ichiran or Ippudo, and their homeland of Kyushu. However, Himeji City in Hyogo Prefecture is actually home to a large number of tonkotsu ramen shops as well. ​Zundoya originated in Himeji and has now grown into a major chain that even has locations overseas. ​Their style of tonkotsu ramen is heavy, punchy, and incredibly satisfying, featuring a rich pork bone broth enhanced with added seabura (pork back-fat). ​Apparently, Himeji used to be a town with many factory workers back in the day. The local culture of heavy tonkotsu ramen began because these workers preferred a strong, hearty bowl of noodles after a hard day's work. ​On the other hand, tonkotsu ramen from Kyushu comes in a wide variety of styles, ranging from light and smooth to rich and deep, with some varieties being subtle enough to eat every single day. ​Even within ...

This is the ramen I had for lunch yesterday. ​It’s a chicken-gala and pork-bone ramen from a shop in Fushimi, Kyoto, that has been deeply loved by the locals since 1974. ​The sweet, mellow chicken and pork broth pairs perfectly with the rich soy sauce flavor. It has a solid, deep taste, yet it’s not greasy at all, allowing you to slurp it down effortlessly. ​The raw egg is a topping, and mixing it in halfway through adds an extra layer of thickness and creaminess to the soup. At this shop, the raw egg is a staple topping that almost everyone orders. ​If I ate this every single day, I’d definitely be consuming way too much sodium, but it’s the kind of comforting, delicious ramen that makes you want to come back day after day. ​The menu is entirely in Japanese. They only accept cash. Most of the customers are people from the neighborhood. ​It might seem a bit unapproachable for tourists, but if I could travel with you, this is exactly the kind of authentic place I’d love to t...

​ For lunch today, I had a bowl of ramen from Kairikiya! ​Kairikiya is a popular chain famous for its Kyoto-style Seabura Shoyu (back-fat soy sauce) ramen. ​When people think of Kyoto ramen, there are generally three main styles: 1.​The ultra-thick, heavy soup style (like Tenkaippin) 2.​The clear, refreshing pork-shoyu style (like Daiichi Asahi) 3.​The Seabura-Chaccha style, which found its roots in a legendary shop called Masutani. ​Kairikiya’s roots trace back to that Masutani lineage. ​So, what does "Seabura-Chaccha" mean? Seabura means pork back-fat, and Chaccha is the onomatopoeia for the sound made when shaking a strainer to tap the fat directly into the bowl. This method infuses the savory chicken-broth-and-soy-sauce soup with the natural sweetness of the back-fat, making it incredibly delicious! ​While staying true to its roots, Kairikiya has evolved its own unique menu. The bowl I ordered today is a rich, deeper version of their standard shoyu ramen, pack...

The ramen shop I visited yesterday claims to offer "The Peak of Ordinary." ​But what exactly is "ordinary"? It’s actually a very difficult concept to define. ​At this shop, they call their ramen "Chuka Soba." While both terms refer to the same dish, "Chuka Soba" usually implies a lighter, simpler look. The toppings here are the classic trio: bamboo shoots (Shinachiku), green onions, and Chashu pork. ​It felt like the ultimate "royal road" of ramen—nostalgic and straightforward. This is their version of "ordinary." ​Perhaps because of this simplicity, the customers ranged from young to old. However, for some Western visitors who prefer rich, "gorgeous" ramen (like heavy Tonkotsu), this might feel a bit too subtle. ​The shop’s name, "Franken," is a clever Japanese pun. It combines the suffix "-ken" (commonly used for traditional ramen shops in Japan) with "Frankenstein....

Have you ever heard of Tenka-ippin ? ​It’s one of Japan's most famous ramen chains, known for its ultra-thick, "Kotteri" (rich and creamy) soup. I remember they used to have more locations overseas, but a quick search shows that currently, their only international spot is in Los Angeles. ​Their signature soup is made by slow-cooking chicken bones and dozens of different vegetables. It has been a massive favorite here for decades. ​Now, it’s definitely high in calories and sodium, so you have to be careful. However, because the soup is so nutrient-dense, people in Japan often joke (or maybe they're serious?) that: ​"If you catch a cold, just eat Tenka-ippin and you'll get better." "If you're feeling sick, Tenka-ippin will give you your energy back." ​Believe it or not, this famous ramen chain actually originated in Kyoto. ​When people think of Kyoto, they usually imagine light flavors and refined traditional Japanese cuisine (Wa...

​I went out for ramen with my friend today! We had this spicy, rich chicken ramen covered in bright red ichimi (cayenne pepper powder). ​The soup is so thick and creamy that it clings to the noodles perfectly. Every bite is packed with the intense flavor of the broth! ​Of course, the toppings—chashu (braised pork), nori (seaweed), and nitamago (soft-boiled seasoned egg)—were the perfect match for the rich soup. It was absolutely delicious! ​As many of you probably know, Japanese people (especially guys!) LOVE ramen. That’s why there are so many different varieties of ramen all over the country. ​I’ll share more whenever I try a new bowl. Stay tuned! ​How spicy do you like your ramen?