WHAT WE ATE
- Vegetable Ramen Noodle (Miso) – 70/100, Fukui
- Vegetable Ramen Noodle (Shio) – 65/100, Fukui
Hachiban Ramen, also known as Ramen Number 8, made its debut in 1967 along Highway 8 in Ishikawa. Starting as a humble counter-style shop offering a limited selection of ramen, its intensely flavorful soup paired with soft, sticky noodles quickly won over the hearts of locals, propelling it to popularity. Long lines of eager customers became a common sight, with record-breaking sales reaching up to 1,300 bowls in a single day. Today, Hachiban Ramen boasts over 100 branches across Japan, a testament to its enduring success.
Vegetable Ramen Noodle (Miso) – 70/100
Noodles: 25/35
These noodles truly shine with their medium-thick texture, showcasing a charming blend of curls, flats, and broadness. They’re like a cozy hug for your taste buds—chewy, yet springy, creating a delightful culinary experience. Every bite strikes a perfect balance, never too soft or clingy, just right. And the flavor? It’s subtle yet lively, free from any unwanted hints of kansui. It’s a comforting symphony of taste and texture that you’ll savor with every mouthful.
Broth: 25/35
The broth presents itself with a warm reddish hue, inviting you to savor its complex flavor profile. It begins with a gentle sweetness that transitions seamlessly into a rich savory body, enhanced by subtle tangy undertones. Amidst it all, you’ll discover earthy notes from the miso, adding depth and warmth to each sip. It’s a comforting blend of flavors that’ll leave you feeling nourished and satisfied.
Meat: 10/20
The thinly sliced pork chashu offers a delightful balance, leaning towards lean cuts with minimal fat. While the grilled edges may not boast a pronounced grilled flavor, their tender texture, which crumbles effortlessly, suggests thorough marination. This harmonious blend of textures and flavors seamlessly complements the overall dish, enhancing its warmth and appeal.
Toppings: 10/10
The bamboo shoots bring a satisfying crunch to the table, although a few may lean towards being overly fibrous. Their sweet and delectable taste adds a pleasant dimension to the dish. Additionally, the stir-fry vegetables provide a refreshing contrast, harmonizing well with the overall flavors. While the fish cake contributes more to the visual appeal as a decorative element, it adds a subtle touch to the ensemble, enhancing the dining experience with its presence.
Vegetable Ramen Noodle (Shio) – Rating: 65/100
Noodles: 25/35
Consistent with previous variations, the noodles maintain a medium-thick, curly, flat, and broad structure, providing a chewy, springy texture. They offer a delightful mouthfeel and satisfying bite, devoid of any unpleasant mushiness or stickiness. Notably, there’s a light taste present, free from any undesirable kansui flavor.
Broth: 25/35
The broth captivates with its deep umami essence, delivering a very light and refreshing experience. Infused with a delicate fragrance of oil, it exudes comfort and warmth. A subtle sweetness derived from the pork base harmonizes beautifully with its savory body, accented by peppery undertones.
Meat: 10/20
Featuring the same thinly sliced pork chashu, predominantly lean with minimal fatty portions, the meat maintains a tender texture that crumbles effortlessly, indicating thorough marination. While the grilled edges lack a pronounced grilled flavor, they integrate well with the dish, contributing to its overall harmony.
Toppings: 5/10
The toppings remain similar, with bamboo shoots offering a mostly crunchy texture, albeit some being overly fibrous. Their sweet and delicious taste adds to the dish’s appeal. Stir-fry vegetables provide a refreshing contrast, complementing the ramen’s flavors. However, the fish cake serves more as a decorative element than a significant flavor enhancer.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
