WHAT WE ATE
- Yaki Shoyu Ramen – 80/100, Yokohama
A restaurant that gained viral fame for being the most challenging ramen spot to reach in Japan is Rishiri Ramen Miraku, nestled in the remote northern corner of Hokkaido on Rishiri Island. This hidden gem also holds the distinction of being a “Bib Gourmand” restaurant in the Michelin Guide Hokkaido 2017 Special Edition.
Their specialty is the yaki-shoyu ramen, featuring a rich, scorched soy sauce base crafted with generous amounts of Rishiri kelp, a prized ingredient from the northern sea. This exclusive dish offers a memorable soup bursting with savory flavors, perfectly paired with aged, medium-thick chijiremen noodles.
For those unable to embark on the daunting 8-hour journey, which may involve overnight stays due to its complex flight-train-bus-ferry-bus pilgrimage to the main store, an alternative is available at the Shin-Yokohama Raumen Museum.
Yaki Shoyu Ramen – 80/100
Noodle: 30/35
The noodles are medium-thick, curly, and have a rich yellow hue. They boast a springy, chewy texture with a firm bite, although they tend to stick a bit to your teeth. The wheat’s subtle earthiness shines through well, complementing the light broth.
Soup: 35/35
The soup is intriguingly light and remarkably clear for a Shoyu ramen. Its robust umami flavor stands out. Despite the generous use of seaweed, it doesn’t taste like typical seaweed broth. The Shoyu is carefully balanced, leaving a tangy, sour undertone. A delightful woody, mushroom-like aftertaste, indicative of well-aged Shoyu, lingers.
Meat: 10/20
The meat is somewhat disappointing, with a tough, chewy texture. While the light marinade doesn’t overwhelm, the meaty flavor overshadows its sweetness.
Topping: 5/10
Additional toppings include pungent bamboo shoots with a good texture, along with some White Negi and a piece of seaweed, adding subtle touches to the dish.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
