Ramen Elsewhere in Japan
Japan’s prolific ramen culture has generated a multitude of regional varieties, from Sapporo’s sumptuous miso ramen to Hakata’s tonkotsu ramen in cloudy white broth. Adventurous eaters exploring regional specialties may well encounter the Next Big Thing just waiting to blow up the ramen world. There are plenty of shops outside Tokyo serving creative takes on the standards and attracting hard-core ramen fans. Here are five eateries in cities easily accessible to visitors.
◆ Miso ramen with an unforgettable taste ◆
Menya
Saimi
Saimi’s chef trained at Sumire, one of Sapporo’s most famous ramen shops. Even though Saimi is in a quiet residential
area, there’s always a long line of customers waiting. With one sip of the full-bodied miso-infused broth,
you’ll instantly forget how long you spent standing in line. Freshly grated ginger tops the sliced chashu roast
pork, adding a piquant accent to the soup as you finish up your bowl.
5-3-12 Misono 10-jo, Toyohira-ku,Sapporo
Tel. 011-820-6511
11 AM to 3:15 PM, 5 to 7:30 PM (last order)
Closed Mondays and two other days per month
Miso Ramen ￥750
◆ The niboshi ramen that took Tokyo by storm ◆
Takahashi
Chuka Soba-ten
Hirosaki flourished as a castle town in the Edo period (1603–1867). This shop on the city’s outskirts is famous for its highly flavored niboshi broth, which is prepared using several kinds of small dried fish. According to ramen lore, it was this very soup that fueled the popularity of niboshi ramen in Tokyo. The shop is also justly proud of the toothsome curly noodles that it makes in-house.
1-3-6 Naijoshi, Hirosaki, Aomori
Tel. 0172-34-8348
11 AM to 4 PM (last order 3:45 PM;
may close earlier if ingredients run out)
Closed Wednesdays
chuka Soba ￥750
◆ Egg in the broth makes it extra-delectable ◆
Manchinken
From its beginnings as a street stall in 1966, Manchinken has become one of Nagoya’s best-known ramen spots. In its signature dish, noodles swim in a broth made from pork bones and Nagoya Cochin chicken combined with beaten egg. The extra-fine fresh noodles, made and delivered to the shop daily, complement the soup perfectly and fill the mouth with mellow flavor.
Like many other distinctive eateries in Nagoya, Manchinken is a must-visit!
4-38 Taiko-dori, Nakamura-ku, Nagoya
Tel. 052-481-8824
5:30 PM to 2:30 AM (last order 2 AM;
may close earlier if ingredients run out)
Closed Sundays and third Mondays of the month
Tamago-Chuka Soba ￥750
Toji Ramen ￥700
◆ Kansai shio ramen, poised to take on the world ◆
Kyoto
Ryukishin
Ryukishin, which started in Sakai, Osaka, has spread as far as Milan and Valencia. The Kyoto branch serves a distinctive version of shio ramen in broth made from chicken, duck, and seven kinds of root vegetables. Mussels add mellowness and depth to the soup.
157-11 Takoya-cho, Takoyakushi-dori
Fuya-cho Higashi-iru, Nakagyo-ku, Kyoto
Tel. 075-256-2279
11:30 AM to 3 PM, 6 PM to 11PM
Saturdays, Sundays, and holidays
11:30 AM 11 PM (from March 16,2017)
Closed Mondays( or the next day if Monday is a holiday)
Ryukishin Ramen ￥750
◆ The original Hakata tonkotsu ramen ◆
Ganso Aka-noren
Setchan Ramen
Restoran cabang utama
This shop first started as a ramen stall near Hakata Station in 1946. The original owner served ramen that he had learned to make in China, a tradition that continues to the present day. The tonkotsu broth, seasoned with soy sauce, has a rich yet clean taste; paired with ultra-thin flat noodles, it’s the Hakata ramen. Having moved to new premises in 2013, the shop, identified
by its red curtains and paper lantern outside, is now more inviting than ever.
2-6-4 Daimyo, Chuo-ku, Fukuoka
Tel. 092-741-0267
11 AM to 11:30 PM
Closed irregularly
Ramen ￥550
Photography by Wataru Nishiyama, Ryuichiro Sato,and Hayato Ishiyama.
Text by Mieko Otaki In cooperation with Hayato Ishiyama.
Translation by Julie Kuma
Copy Edit by Katherine Heins
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