WHAT WE ATE
- Yuba Ramen – 75/100, Nikko
- Bonten Miso Ramen – 85/100, Nikko
Just a stone’s throw from Tobu-Nikko station, Bonten Ramen is a convenient go-to spot for ramen enthusiasts in Nikko. This popular eatery has won the hearts (and stomachs) of locals and tourists alike with its generous portions and wallet-friendly prices.
While Bonten’s menu boasts a variety of tempting options, their Tan-Tan men, a fiery, spice-laden bowl, stands out as a crowd favorite. Their fried rice, too, enjoys a loyal following among local patrons.
However, on our visit, we opted to explore some of Bonten’s other offerings. After all, slurping down a bowl of spicy noodles on a sweltering summer day didn’t quite align with our plans for beating the heat!
Yuba Ramen: 75/100
Yuba, a unique Japanese delicacy, is the delicate skin that forms on heated soy milk. Nikko, a city famous for its natural beauty, is renowned for its exceptional yuba.
What makes Nikko yuba special? It’s all about rich history and tradition. This local treasure has deep roots, originally used as offerings in temples and shrines. The pure mountain water of the region contributes to its outstanding quality. Nikko yuba is cherished for its silky texture and subtle nutty flavor. The city offers a wide range of culinary experiences featuring this local gem – from raw yuba sashimi to fried yuba, and even yuba incorporated into various dishes. And let’s not forget about yuba ramen – how can we possibly resist trying that?
Noodles: 25/35
Medium-thick, straight, and firm, these noodles offer a delightful “mochi mochi” texture—slightly chewy with a gentle stickiness reminiscent of mochi. They provide a satisfying clean bite, complemented by a subtle, pleasant earthy wheat flavor.
Soup: 25/35
A clear brown broth showcases the mellow essence of Shoyu. Each slurp releases a pleasantly sharp peppery aroma that lingers enticingly. The Shoyu taste starts light and refreshing but builds as you progress through the meal. To keep things interesting, explore the array of condiments on the table for some “ajithen” (taste variation). Overall, it’s a simple yet comforting soup that epitomizes soul-warming fare.
Meat (Yuba): 15/20
In lieu of traditional chashu, this ramen features Nikko’s famous Yuba—delicate soy milk skin. Unlike Yuba found elsewhere, this local specialty is remarkably soft and silky. These thin, gossamer-like films offer an extraordinary mouthfeel, accompanied by a subtle sweetness and clean taste that’s truly invigorating.
Toppings: 10/10
The bowl is adorned with a variety of complementary elements:
- A small, flavorful slice of fishcake
- Crunchy yet tender bamboo shoots
- An unusually thick piece of seaweed, rich in umami and savory notes
- A sprinkling of standard negi (green onions)
Each topping contributes its unique texture and flavor, elevating the overall ramen experience.
Bonten Miso Ramen: 85/100
Noodles: 30/35
This ramen features a distinct noodle variety—thick with an irregular, flattish appearance. The texture is notably “mochi mochi,” offering an even more satisfying bite than its counterparts. Its greater thickness seems to amplify the earthy wheat flavor, creating a more pronounced taste experience.
Soup: 30/35
The soup showcases locally produced miso, likely an aged red variety judging by its brownish hue and distinctive tanginess. Its slightly grainy yet smooth texture is subtly creamy without being oily. The broth boasts a robust savory-sweet body, complemented by lingering piquant notes of quality miso and a delicate sesame aroma. Floating white specks, presumably pork back fat, add richness and transform this into a truly hearty dish.
Note on Aged Miso: Unlike mass-produced miso fermented for mere weeks to months, high-quality miso undergoes a lengthy fermentation process—up to three years or more, often in traditional wooden barrels. This extended fermentation not only enhances nutritional value but also results in a less salty, more complex, and umami-rich flavor profile.
Meat: 15/20
A thin slice of pork belly chashu adorns the bowl, exuding a savory-sweet flavor underpinned by essential pork meatiness. The leaner portions maintain a tender yet chewy texture, while the fatty parts melt effortlessly in the mouth. The cut’s fattiness is well-balanced by its thinness and flavorful marination.
Toppings: 10/10
At first glance, the generous topping pile might evoke thoughts of Champon. This mountain of stir-fried vegetables includes cabbage, bean sprouts, black fungus, and negi (green onions). Each vegetable retains a pleasant crunch, striking a perfect balance between raw crispness and over-cooking. While already impressive, a touch more wok hei (smoky flavor from high-heat cooking) could further elevate this.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
