Japan

Prepare to be captivated by the exquisite blend of flavors at this renowned restaurant, founded in 1955. The harmonious marriage of tonkotsu chicken bones and fragrant garlic oil, combined with medium-thick, hard straight noodles, creates a truly exceptional ramen experience.

Established in Kumamoto, Japan, Ajisen Ramen has grown to become a prominent international ramen chain, captivating diners with its delicious and authentic noodle dishes and its iconic branding with the Ajisen girl. There’s a rich culinary heritage dating back to its humble beginnings, where 3 friends created what is known as Kumamoto-style ramen today by modifying the then popular Kurume Ramen

The broth of this ramen begins with a delightful aroma of sesame oil and garlic oil. It then reveals a subtle sweetness from the tonkotsu base, accompanied by a gentle peppery note. Contrary to its appearance, the broth is not thick in terms of viscosity, measuring only 6.4 on the brix meter.

The noodles are thin, long and seems thinner than what I recall having in Singapore. The texture is smooth and bite is firm. Noodles also hold well throughout the meal. The thinner noodles somehow slurps a little better here – might be just a placebo effect but hey, everything in Japan just taste better right?

The soup is rich but not quite the same intensity as some of the more classic takes on Tonkotsu. But taste wise, it won’t disappoint you. You’ll have a strong savoury start with the umaminess coming through, followed by a lingering spiciness mixed with sweetness of the pork broth. A common issue with some stronger Tonkotsu is the evident meaty porky taste – happy to say that there isn’t such a problem here.

Rich might be an understatement as it’s thick to the point it’s about to become a gravy to some people. The broth is very strong in flavour so those with lighter palette might not like it. The salty Shoyu taste and fragrance is quick to start, followed closely by the sweetness of the bonito broth. The fishiness is also handled well. Overall its a really interesting take.

The soup here is made with aged miso that gives a slightly “acidic” like taste. The flavours and saltiness of the miso is also more intense here. Imagine a grittier miso with a sharp note of it’s miso fermentation at the start, followed by the earthy flavours and a subtle bitterness accompanying it.

Nestled in one of the small streets of central Okayama is a “ramen street” with a few ramen restaurants that you’ll find more locals than tourist. We were lucky that while its so close to the Japanese New Year, one of those restaurants was still open. Sanpou Ramen Oota specialises in lighter and more refreshing Shoyu and Shio ramens – the perfect meal for a winter afternoon.