WHAT WE ATE
- Max Ramen – 70/100, Tokyo Narita Airport
Ichikakuya Ramen, a chain originating from Yokohama, has made a name for itself in Japan’s bustling ramen scene. With over 80 locations across the country, including one in Narita Airport, it’s become a reliable spot for ramen enthusiasts like us.
The restaurant specializes in Yokohama Iekei style ramen, characterized by its rich tonkotsu broth enhanced with soy sauce and chicken oil. The noodles are notably thick and chewy, complementing the hearty broth well.
As someone who’s sampled many ramen varieties, I find Ichikakuya offers a good introduction to this regional style. It’s worth trying if you’re exploring different ramen types or simply looking for a satisfying meal during your travels in Japan.
Review for Max Ramen: 70/100
Noodle: 25/35
The noodles are thick with a rounded, flattish shape, bright yellow like those in Yokohama-style ramen. Despite the color, there’s no unpleasant alkaline taste. The texture is firm with a chewy, slightly doughy bite.
Soup: 25/35
The soup is a classic Yokohama Shoyu Tonkotsu blend. It’s rich, strong-tasting, slightly creamy but not smooth, with salty, savory, and lingering sweet notes. The mouthfeel is a bit oily, and while it’s tasty, it’s fairly one-dimensional.
Meat: 15/20
The meat is medium thin, firm, lean with minimal fat. It’s savory but not too salty, and the chewy texture releases more flavor as you eat. The fatty parts aren’t melt-in-your-mouth but are tender enough to tear easily.
Topping: 5/10
The toppings are classic: seaweed and a marinated egg. They taste good but don’t significantly enhance the flavor profile of 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. 😉
