GO RAMEN!®: Ramen Museum

Showing posts with label Ramen Museum. Show all posts

Tuesday, April 23, 2013

Ikedo...

Day 1267:

"IKEMEN is more than just dipping noodles. It's certainly much more than a stylish handsome men." I couldn't have said it better myself. haha.

Anyway, Ikemen from Hollywood will be making it's debut in the Shin-Yokohama Raumen Museum this week and today was its special pre-opening.

I can't say that I didn't see this coming.

But secrets are best kept when the truth is not shared.

But yeah, the menu is the same as in Hollywood.

And this is very exciting news for the ramen world in Japan.

Don't you think so Banana?

Johhny Dip.

One difference is that the noodles are sourced from Mikawaya.

Ghostbuster dip.

Backdraft dip.

Mushroom Ramen.

Thank you Nakano-san (once again) for the invite!

And thanks to Taiichi (Ikeman) for hooking me up with an extra ramen!

Go Ikemen!

Thursday, March 28, 2013

One last good bye...

Day 1241:

On a day when you say one last goodbye...

I'm sorry are the only words that come to mind.

Thank you for the memories.

And I'm sorry.

There's only one way to move on.

Bubby's Yokohama.

Key Lime pie.

And ramen museum...

And some wagyu.

Friday, January 25, 2013

Taniguchi Shokudo ラー博...

Day 1179:

To my surprise, I received a letter in the mail regarding a special invite-only pre-opening for the newest shop at the Shinyokohama Raumen Museum.

Replacing the legendary Kurume Taiho for the next few months...

Is Taniguchi Shokudo (谷口食堂) hailing from Kochi, a town in the small island of Shikoku.

Apparently, Kochi is famous for Nabeyaki Ramen.

If you don't know what that is...

Then let's just say it's hot, really really hot.

Each bowl is brought to a serious boil before the noodles are added.

And it's hot.

Really really hot! Did I say that already?

Anyway, there are a few ways to slurp it, but dipping it in the raw egg "sukiyaki-style" was perhaps my favorite.

Very, very interesting.

Thank you Nakano-san for the invitation!!

You didn't think I'd leave after only one bowl did you?

Ahhh...Karamiso Ramen from Ryushanhai.

Never disappoints.

Alright, now we can leave.

Tuesday, January 25, 2011

Day 449:

Every fourth Tuesday of the month, the staff at Bassanova gets a day off. So what does that mean? Ramen field trip!! At the Raumen Museum!!! Unfortunately, not everyone could make it. But with Kimura-san and the assistant on hand, Shuga and I were ready to rumble.

So...where shall we start?

How about a little Ganjya (頑者)...puff, puff, pass.

Ganjya hails from Kawagoe in Saitama and is the newest member of the ramen museum.

Their tsukemen is similar to the likes of all the other popular gyokai-tonkotsu shops that have been invading the scene.

But perhaps Ganjya adds a little something extra.

The spicy tsukemen by far was the better of the two.

Next up was Ryushanhai (龍上海).

Yeah, there must have been a little something extra.

Against the advice of others, I decided to go for a full bowl. After all, Ryushanhai deserves the full treatment.

Yes!

Ramen fork? I don't get it.

With the assistant taking advantage of the 30-min nomihodai and Shuga calling it quits, Kimura-san and I went to grab one more bowl (for Kimura-san that is) at Sakamoto (中華そば坂本).

Sakamoto's deep chicken-based shoyu ramen is soulful.

Even after two bowls it still delights.

Like Kimura-san, I probably should have stopped at three, but stupid me just doesn't know when to quit. Kids, don't try this at home. A trip to the ramen museum without stopping at Ramen No Eki (らーめんの駅) is just implausible.

Not just cuz of their ramen, but because of their beer! Sapporo Classic can usually only be bought in Hokkaido. Man was that refreshing!

To change things up, I went with the shio ramen and not their traditional miso. Note to self: Don't change things up.

The newest attraction within the gift shop is this make-your-own-box-of-ramen section. You choose the base, the soup, the oil, the noodles and voila, your own custom box of ramen. You can even get your picture on the box itself.