https://ramen-radar.gachi-tokusuru.com/s/rk_046219?src=reddit

今日はお腹いっぱいだから、今度食べよう。昆布塩つけ麺

My first full trip to Japan was February of last year, and since then I have been lucky enough to have visited 2 more times. Of course, ramen is always part of the food consumption during the travels. I did not plan ahead and tried not to go out of my way for these, and instead just checked Tabelog, Google Maps, and Ramen Beast app for nearby or on-the-way shops when I would crave a bowl.

1. Menya Yoshikawa Shinsaibashi, Osaka - this was the first bowl I had, right after arriving at the hotel after the 16+ hour flight. It hit the spot perfectly after the tiring travel day.

1. Mendokoro Janomeya, Kyoto

1. Ginza Kagari Kamakura, Kamakura - I believe this was the clam broth special specific to this location, but I could be misremembering.

1. Kikotsuya Novel Iekei Ramen, Tokyo - heavy breakfast ramen 😅🤣

1. Ramen Shirasagi, Kanazawa

1. Ichimuanmen, Osaka

1. Ramen Mozu, Tokyo

1. Ikareta Noodle Fishtons, Osaka - if I recall correctly, this was the tsukemen special with the Tokyo-X pork (or maybe it was the Kirishima SPF pork?).

Ikareta Noodel Fishtons is my favorite of the bunch because it is extremely heavy on the niboshi component of the gyokai soup. I really like fishy ramen.

Homemade Ramen with Chashu, sautéed Cherry Tomatoes, White Mushrooms, Green Onions and Hard Boiled Eggs in Soy Sauce. 😋

I tried to make it once before but failed miserably i didn’t season right my noodles were off but i wanted to give it another attempt since my favourite ramen from the place i usually go got taken off the menu i wanted to recreate it at home. I feel pretty happy with my attempt considering its my second time. I could tweak it for it to be better but overall i was happy. Plus my family loved it !!!!

Homemade shoyu ramen with 35% hydration, 1.5mm noodles, menma, negi, grilled tofu and egg.

Really happy with how the noodles turned out. The noodle fold kinda sucked and the egg could have been more jammy, but for a Monday night after being between a rock and many hard places at work, not bad.

Nodoguro-based dashi with some kioke-aged shoyu to add depth. Wife and I are pescatarian.

Made everything from scratch, even the noodles. It tasted great, I think it's the best I've made so far.

I also need to buy some proper ramen bowls for next time.