Japan

Aoshima Shokudo, considered one of the top 5 ramen restaurants in Niigata, is renowned for its signature Aoshima Ramen, which has become ingrained in the city’s identity and is famously known as Nagaoka Ramen. This renowned dish stands out for its distinctive ginger-soy sauce mix.

Featuring their prideful homemade Tsurumochi noodles, Shimadaya’s culinary artisans masterfully employ the esteemed Sanuki udon manufacturing method, marrying tongue-smoothness with robust thickness. Their medium-thick noodles, generously hydrated, offer a seamless fusion of silky texture and satisfying firmness.

Shimadaya is among the numerous Sano ramen establishments that proudly uphold the traditional art of noodle-making, crafting each strand by hand with the aid of their faithful green bamboo. However, what sets Shimadaya apart is the distinct appearance and texture of their noodles, adding an intriguing element to any visit.

The atmosphere is anything but ordinary, boasting a comfortable space with high ceilings and an array of whimsical touches. From a washroom cleverly designed to resemble a tree-trunk with Totoro peering down to magic books concealed beneath dining tables, every corner of Menya Iori is filled with delightful surprises.

Yes, you’re seeing it correctly! This isn’t a trick, a mistake, or just me trolling. Sometimes, you just find yourself curious about how the everyday ramen tastes in Japan. When I say everyday, I’m talking about the unbranded ramen you’d find in food courts and such. Well, here’s one for you, straight from Ashikaga Flower Park.

The attention to detail extends beyond the culinary realm, encompassing visual presentation, aromatic allure, and the intricate balance of flavors. Even the dining experience is carefully curated, with an instructional manual guiding patrons on how best to savor each component of the meal.

A key characteristic is the use of fresh, clear spring water in both the soup and noodle-making process, lending a distinct deliciousness to the dish. Handmade noodles, crafted with green bamboo, exemplify another hallmark of Sano Ramen, reminiscent of traditional methods depicted in documentaries where ramen chefs step on dough and bounce on bamboo poles to knead it, or wield giant axe-like knives to cut the dough into strands of noodles.

Owned by Matsumura-san, a former French cuisine chef turned ramen aficionado, Ginza Hachigo has made waves since its inception. With a background in Tokyo’s luxurious hotel scene, Matsumura-san’s leap into the ramen world has proven a resounding success, garnering a devoted following in the local culinary scene. Imagine ramen meets French fine-dining – this is how the experience feels like.

Hailing from Okinawa, Ryukyu Shinmen Tondou is renowned not just for its delicious ramen, but also for its unique offerings tailored for men and women. The “Otoko-aji” ramen features a rich, milky soup made from pork bones boiled for over 18 hours, topped with chashu, kikurage mushrooms, bean sprouts, and green onions.