Shio, Shoyu Ramen, and Tsukemen at ロックンビリーS1 (Rock'n & Billy Super 1), Hyogo JAPAN

Shio Ramen - Hinai chicken broth, chicken breast, menma, onion, scallions, yuzu zest

Shoyu Ramen - Hinai chicken broth, chicken breast, menma, onion, scallions

This is definitely one of the best ramen shop I've been so far! Recommended by many other foodies and ramen experts, 嶋崎 順一 Junichi Shimazaki's ramen has been ranked as one of the best ramen in Tokyo or as one of the "Tokyo Ramen Gods".

Made purely by one of the best species of chicken in Japan, (Akita's Hinai chicken) the chicken broth is clear and very delicious!! On top of that, chicken fat to make this bowl of ramen more addicting. The chicken breast pieces have great texture and tender. The bamboo shoot is actually crunchy (the veggie type of crunchy/crispy) and well prepared without any unwanted odor or taste. The ramen itself is thin and bouncy. It matches with the clear chicken broth perfectly.

I highly recommend all three ramen: shio, shoyu, and tsukemen. (They are all ranked #1 in 2012-2013 Ramen Reward in Japan) Of course, if you want me to really pick one, Shio ramen is the one that you can truly taste the pure Hinai chicken's flavor without any other add-on flavors. It's actually my favorite out of the three.

Spicy Miso Ramen at 鬼金棒 カラシビ 味噌らー麺 Kikanbo Spicy Ramen, Chiyoda, Tokyo JAPAN

Spicy Miso Ramen Special (Medium Spicy)

The ramen here has really strong sesame aroma. The miso broth has moderate amount of pork fat. Small pieces of ginger can be found, and makes the savory broth really tasty! The chashu meat is extremely soft that melt in your mouth. The spiciness of the ramen came from the spicy oil and sanshou mix. It is the savory type, not that kind you get in American food. (sour type spiciness)

Miso ramen (Non-spicy)

If you have a cat tongue 猫舌 (sensitive tongue on hot or spicy food), you can order a non-spicy ramen too, which the quality doesn't drop at all. 

Photo by 全国ラーメン食べ歩き情報

The Japanese name of the store is called "鬼金棒 カラシビ 味噌らー麺," translates to "Demon Kanabo Kara Shibi Miso Ramen." Kanabo is the spiky truncheon that demons are holding at all the time. And then what's Kara and Shibi? It is what this ramen shop is special for, their level of spiciness. The spiciness of the ramen is actually based on two things: your level of Kara (the regular hot) and your level of Shibi (the shop's special Sanshou mix - Sanshou 山椒 is a Japanese spice that is very similar to Sichuan Pepper, and is often used on charbroiled unagi)

Great noodle for slurping and tsukemen!

The ramen noodles they use are thicker and I realized it's so easy to slurp, which makes it great for tsukemen noodle. (Their tsukemen shop is around the corner)

Tsukemen at Tsujita LA Artisan Noodle, Sawtelle Los Angeles USA

Tsukemen ($10.95) + veggies (+$2)

Tsukemen is a type of dipping ramen that separated the ramen noodles with dipping broth. It is great for the hot weather because it is usually served warm rather piping hot like most ramen does. This summer, I finally get a chance to try Tsujita's Tsukemen located in Sawtelle Los Angeles.

Pumpkin Tantanmen and Tsukemen at Ramen Shop, Oakland USA

Pumpkin Tantanmen

Tsukemen with Heavy Tonkotsu Dipping Broth

Pumpkin Tantanmen is a pretty neat creation from Ramen Shop. Tantanmen is a Japanese version of the Chinese Sichuan's Dandanmian. Tantanmen is usually consisted of stir fried ground pork with sesame paste, chili oil, Tobanjan(Chinese hot bean paste), and chicken stock. Signature toppings are Bok Choy, green onions, ground pork, and sesame seeds. The pumpkin version of Tantanmen tonight at Ramen Shop has a nice taste with the addition of pumpkin. Since an original broth was alreadt very heavy, pumpkin blends in very well. (Just like Pumpkin Curry) Cilantro, white parts of green onions, and a little bit of Chinese Pickled Vegetables really complete the dish. 

Tsukemen appears to be new thing at Ramen Shop, so I decided to try out their version of Tsukemen as well. I personally am a little disappointed with the Tsukemen. The noodle is too thick and because it is al dente and already in room temperature, it is harder to absorb the broth, leaving part of the noodle tasteless.