WHAT WE ATE
- Ramen – 85/100, Kagoshima
Established in 1956, Noriichi is one of the oldest operating ramen shop in the city central. Noriichi in Kagoshima’s Yamanokuchi district is famous for its straightforward, satisfying ramen bowls, ideal for late-night dining. Their clear, subtly flavorful tonkotsu broth, primarily made from chicken bones with a touch of pork, features delicate onion and pepper notes, topped with crispy fried shallots.
Noriichi offers a distinctive thin and clear Tonkotsu broth, a departure from the typical thick and cloudy Tonkotsu found in Kyushu. Despite its watery appearance, this broth surprises with a well-balanced and flavorful profile that shouldn’t be underestimated.
Ramen: 85/100
Noodle: 30/35
The noodles are medium thick, curly, and chewy, reminiscent of Sapporo-style miso ramen noodles. Served al dente, they offer a springy, snappy bite that’s clean and satisfying. The noodles also carry a pleasant wheat taste, adding to their appeal.
Soup: 35/35
The soup is watery and lightly cloudy, with a savory base that combines the sweetness of chicken and subtle porkiness. It has peppery undertones without being spicy, and hints of shallot aroma. Additional condiments like pepper and garlic are available at the table, enhancing the soup’s flavors—pepper adds a welcomed kick, especially when added midway through the meal, while garlic provides a finishing touch of robust flavor.
Overall, the soup is described as light and refreshing, remarkably clean with minimal oil on the surface, making it potentially ideal for easing a hangover.
Meat: 10/20
The ramen features strips of sliced pork belly as its meat option. The meat is firm and tends towards chewiness. The marination is minimal, resulting in varying degrees of gaminess among the slices. Some pieces may exhibit stronger porky odors, akin to a game of chance, while others offer a delightful sweetness with a subtle creamy texture.
Topping: 10/10
Toppings include green onions, generous amounts of bean sprouts, and fried shallots. The fried shallots stand out with their subtle, non-greasy flavor profile—unlike the overpowering oiliness often found in Chinese cuisine. Their addition provides a mellow yet flavorful complement to the ramen, enhancing both taste and texture.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
