Tag Archives: Dandan-men

RAMEN | 博多担々麺 とり田 (Hakata Danden-men Toriden)

Catching on the national Dandan-men rave, it is interesting to see that the home of Tonkotsu ramen doesn’t really feature a pork bone broth dandan, but rather one based on another Hakata favorite, the equally popular Mizutaki, the clear chicken … Continue reading

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RAMEN | 護摩龍 百人町総本山 (Gomaryu)

Probably the most catchy name on our prevailing Dandan trail. Being labelled as the ‘Dandan noodles from Hell’, this little shop tucked away in a quiet part of the town is pretty much out of most radar screens except for … Continue reading

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RAMEN | 担担麺 (Japanese Original Tang-Tang)

Guess difficult to find a more generic name than this latest offering from the leading Unchi group in the city. The bonito soup base certainly rhymed with the flagship store’s original and is indeed revolutionary here when it comes to … Continue reading

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RAMEN | 四川飯店 (Shisen Hanten)

First overseas venture for this ‘mecca’ of ‘Sino-Japanese’ cuisine with a Sichuan focus. Started by the legendary Chen Ken-min (陳 建民) (father of ‘iron chef’ Chen Kenichi (陳 建一)) back in 1958, their third generation Chen Kentaro (陳 建太郎) somehow … Continue reading

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RAMEN | はしご (橋悟) (Hashigo)

Back to my first found dandan joint conveniently located in the heart of Ginza which opens till 5 am on weekdays! Our late night ramen in Tokyo award certainly would have gone to them if there was any ever in … Continue reading

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RAMEN | 四川担担麺 阿吽 (Aun)

First read about this joint some years back at Japanese blogger R’s page, surprised to see that it is now ranked the #2 dandan-men joint in Tokyo according to Tabelog, even ahead of the newly-starred Nakiryu. Went for level 4 … Continue reading

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RAMEN | 希須林 (Kisurin)

This marks the start of our ‘Sino-Japanese’ Dandan noodles series. Said to be invented back in 1841 by a street vendor Chan Bao Bao (陳包包) in Tzekung Sichuan, China, and named after his way of carrying two baskets of ingredients … Continue reading

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