WHAT WE ATE
- Pineapple Shrimp Salt Ramen – 85/100, Machida, 9 April 2025
Papapapapine in Machida is a quirky ramen joint that’s all about pineapples—yes, you read that right. Its name is a playful nod to the Japanese word for pineapple (“pain”), and the theme runs deep in both the concept and the menu. Their signature ramen combines a light seafood broth with pineapple juice, striking a surprisingly balanced mix of sweet and savory. It’s topped with chashu pork glazed in pineapple sauce, pineapple slices, and even an ajitama (seasoned egg) marinated in pineapple juice for that subtle tangy finish.
This spot doesn’t stop at just pineapple—Papapapapine occasionally rolls out limited-edition fruit-themed bowls like strawberry ramen, showing off their fun and fearless approach to flavor. Located just a short walk from Machida Station, it’s a must-try for adventurous eaters or anyone curious about how fruit and ramen can actually work together. It’s definitely one of those offbeat ramen experiences that stick with you.
Pineapple Shrimp Salt Ramen: 85/100
Noodle: 30/35
The noodles here are thin, straight, and low hydration—think Hakata-style. Cooked al dente, they’re firm with a satisfying snap and just a slight stick-to-the-teeth bite. There’s a nice earthy wheat taste that pairs well with the strong seafood profile of the broth. Simple but well-executed.
Soup: 30/35
This one’s a flavour bomb. The broth is shrimp- and seafood-based with a splash of pineapple juice for balance. It opens with a bold shrimpy aroma, then unfolds into a savoury-sweet body thanks to the mix of shellfish umami and fruity tang. There’s also a gentle heat and peppery tingle that lingers at the back of your throat. It’s salty—actually very salty at around 2.0 brix—but it’s so well-layered and clean-tasting that you barely notice until you get to the bottom of the bowl.
Pro tip: If you’re planning to finish all the soup, pace yourself—it gets noticeably saltier if you sip it alone at the end.
Meat: 15/20
You get a single, small-but-thick piece of chashu that looks lightly grilled. The lean part leans a little dry and firm, but the fatty bits are melt-in-your-mouth, jelly-like goodness. The flavour is heavy on the savoury side, with a mild sweetness that comes out as you chew. It’s also saltier than the soup, so it works best when eaten in small bites between noodles.
Topping: 10/10
This bowl wins big points for its creative and well-thought-out toppings:
- Bamboo shoots: darker and more fibrous than typical menma, with a subtle salty, peppery, and slightly fruity note.
- Pineapple cubes: surprisingly genius. Sweet, juicy, and perfect as a palate cleanser between sips of the rich broth.
- Seaweed: small but effective, adding just a little extra umami depth.
- Angel hair chili: fine threads of red pepper that lend a soft, spicy kick without overpowering.
Overall: This is a unique, bold bowl that hits all the right notes—shrimp-heavy without being fishy, fruity without being weird, and salty without feeling harsh (until the very end). The broth’s complexity, the fun toppings, and the overall balance make it a memorable and moreish ramen. If you’re looking for something creative but still grounded in great flavour, this one’s a winner.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
