WHAT WE ATE
- Shoyu Ramen – 80/100, Shizuoka, 25 October 2025
- Miso Ramen (non-spicy seasonal special) – 85/100, Shizuoka, 25 October 2025
Just a few minutes from Shizuoka Station in Aoi-ku, 伊駄天 ONLY ONE RAMEN (Idaten) is one of those shops that quietly rewards precision. The space is clean and minimalist — more café than ramen-ya — with a noodle room on-site and a clear sense that craft takes precedence over showmanship. Idaten first began in Yaizu before expanding into central Shizuoka, and both outlets share the same focus on house-made noodles and balanced broths that have earned the brand a loyal following among locals.
I actually came here hoping to try their matcha-infused noodles after spotting them on another blog — only to realise later that it was an old, undated post about a limited seasonal item that’s no longer on the menu. So, no green noodles this time. But even without the novelty, Idaten’s measured approach and quiet confidence make it a worthwhile stop for anyone exploring Shizuoka’s modern ramen scene.
Shoyu Ramen: 80/100
Noodle: 30/35
Two noodle options are available: flat or thin. I chose the flat one. The noodles are medium-thick and served al dente, with a firm bite that gives way to a smooth, springy chew. Each strand carries a subtle aroma of wheat that lingers pleasantly as you eat. The density is just right, substantial enough to hold the broth without feeling heavy. It’s a confident noodle that complements the bowl with quiet precision.
Soup: 25/35
The surface glistens with a thin sheen of oil, mirroring the broth’s character: rich yet clean, simple yet layered. The first sip begins with a gentle aroma of chicken and mayu oil before opening into an elegant shoyu base. The middle taste deepens into a mellow richness with traces of seafood-like sweetness and a rounded umami that fills the mouth. Toward the end, a light astringency surfaces, tightening the finish and preventing it from becoming overly soft. Each spoonful touches a different part of the palate, leaving behind a long, graceful shoyu fragrance.
Meat: 20/20
Two types of chashu are served, each offering its own kind of satisfaction.
- The first is an unrolled, thin slice of pork belly that feels evenly cooked, almost sous-vide in its precision. The fat turns soft and silky while the lean portion stays moist and chewy. Its light seasoning lets the natural sweetness of the pork come through clearly.
- The second chashu is a traditional rolled cut with a deeper marination. It breaks apart the moment it touches the tongue, releasing layers of savoury flavour as the fat melts into the broth. The lean meat gives just enough resistance to extend the taste. Together, the two slices play off each other beautifully—one delicate and clean, the other rich and nostalgic.
Toppings: 5/10
- The negi add a crisp, aromatic lift that brightens the soup without overpowering it.
- The bamboo shoots are fresh and crunchy, though bordering on tough. They carry a faint sweetness and light fruitiness that refresh the palate between bites.
Summary
Idaten’s Shoyu Ramen is built on restraint and balance. Nothing feels excessive or showy. Every element works quietly to support the next, from the texture of the noodles to the measured depth of the broth. It’s a bowl that doesn’t seek attention at first glance but rewards patience, gradually revealing its precision and calm confidence with every sip. The perfect comfort food.
Miso Ramen: 85/100
Noodle: 30/35
The same thick, flat noodles are used here, and they hold up beautifully against the weight of the miso broth. Served al dente, they have a firm, springy bite that strikes the right balance between chew and smoothness. Each mouthful carries a wholesome wheat flavour that complements the richness of the soup. The density feels perfect — sturdy enough to handle the oil and fat, yet light enough to keep the bowl from feeling heavy.
Soup: 25/35
The first sip opens with a bold wave of miso umami that instantly fills the palate. The body is salty and savoury, with a deep nutty tone that feels almost woodsy. There’s an earthy pungency that grows on you with each spoonful, giving the broth an evolving character rather than a single note of intensity. Toward the end, a faint astringency and mellow spiciness appear, keeping the soup from turning dull.
It’s a flavour that unravels gradually — heavy at first, then increasingly complex as it coats your tongue. Still, the broth leans on the richer side. The oil and pork back fat add body but can edge toward overwhelming by the last few sips. A touch less fat would have made the miso’s natural depth shine more clearly.
Meat: 20/20
Only one type of chashu is served with this bowl, the rolled pork slice, but it’s more than enough to make a strong impression. The slice is thin yet substantial, collapsing the moment it meets the tongue. The fat melts seamlessly, while the lean portion gives a gentle chew that releases deep savoury flavours. The marination runs evenly through the meat, leaving a sweet undertone that lingers. It’s classic chashu, but perfectly executed.
Toppings: 10/10
The miso ramen comes with a fuller range of toppings, each adding dimension.
- The minced meat is tender and carries a distinct garlicky aroma that reinforces the miso’s depth.
- Small leafy greens offer a faint vegetal lift, though their flavour is subtle.
- Bits of floating pork fat amplify the richness of the broth
- The bamboo shoots bring firmness and crunch, with a faint sweetness and refreshing hint of fruit.
- The half marinated egg is especially well done — soft, balanced, and just sweet enough to let the egg’s natural flavour come through.
Summary
Idaten’s Miso Ramen leans hearty and assertive. It’s a bowl built on strength and warmth, where the noodles and toppings work in concert to steady the weight of the soup. The richness can border on heavy, but that seems intentional — a statement of depth rather than restraint. It’s the kind of miso that leaves you both satisfied and reflective, its lingering umami marking the line between indulgence and discipline.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
