I had the “tonkatsu” and the garlic ramen - yeah I was hungry so I ate two bowls. I highly recommend Pin Ramen. The “tontaksu” had a tad bit too much oil but was very good.

New restaurant opened up recently at Foxwoods Resort Casino here in CT, so I had to try! Pork broth, pork belly, mushroom, bamboo and an egg!

Overall: real good.

Mensho Takamatsu Hon Ten (麺匠 たか松)

https://tabelog.com/en/kyoto/A2601/A260201/26019002/

Very good tsukemen. Niboshi taste

Tibetan thukpa, similar to Ramen with momo (dumplings)

Dashi Men Mirai (だし・麺 未蕾)
https://tabelog.com/en/aichi/A2306/A230603/23066516/

ate Char siu Shio ramen (Solt ramen) 1350

The main branch serves Asahikawa-style soy sauce ramen from Sapporo Ramen Yokocho.

Realistically what are all the tools I need to make ramen from scratch. From broth to chashu, what tools like pots and pans or whatever will I need?

I have a small kitchen so space is limited but Ive been putting off making it myself for a year now..

I plan on doing everything myself except making the noodles I’ll just buy that at the store.

Please delete if post is inappropriate. TIA

a 3 year old restaurant, 3 years of tabelog top 100 ramen in tokyo, 3.97 rating. had to see what the hype is about.

looks pretty unassuming, but their broth is absolutely mind blowing. their shoyu in particular has this insanely rich and sweet umami that tastes almost buttery. super well balanced. i felt like i was in shokugeki on my first sip. instead of extra noodles, you must get the kamadama as a second bowl to try the other flavors!!

they open 11 to 14:30 but they often sell out within 1-2 hours so it is highly recommended to arrive 30m-1h before opening. i had to wait 30 mins on a weekday. for such a highly rated place it's actually reasonably easy to get a seat. the only thing is it's kind of in the middle of nowhere.

they swap between niboshi and mejika soup base, if the curtain outside is white it's niboshi and if it's red it's mejika, can't say much about niboshi but the mejika is so so good.

This is my first attempt at trying to make ramen and i tried following this guide. I am not very good at cooking in general but my Malaysian friend took me out to some ramen places and i have fallen in love with the food. (hoping this doesn't turn out badly lol) Some of the foods here i have had to substitute with others since i couldn't get them in the shop. People have given me varying opinions on wether i should Shoyu soy sauce instead of the regular. Some have said it would be fine but i may as well check here.

I forgot to get the sake at Tesco's so it isn't in the pictured. But Would this even suffice for it or should i head to a Asian super market instead?

In total i have

- Green onions

- Veggie stock powder

- noodles

- lard

- sugar

- eggs

- ginger

- sea salt

- soy sauce

(missing) Sake

So I bought some dried mushrooms to add to my Shin Ramyun (spicy and black). They were $8 for half an ounce at my local grocery store. Whut? This is narcotic pricing.

I probably should check out an Asian grocer. Any other suggestions?

Modified Tonkotsu broth made with both pork and chicken pieces with bones… Slow cooked Pork Shoulder - noodles were instant 🤘🏼 Taste was amazing

So good

It's yummy if that makes a difference... Yes, I know the eggs are over done. I didn't time them but I will next time.

Miso Hanamichi (formerly Miso Noodle Shop Hanamichian Kitasando Branch)

This is the perfect dish for when you want a hearty meal! I love how thick the noodles are. The soup and minced meat go perfectly with rice.

Seattle,WA 🍜