WHAT WE ATE
- Sazo Miso Ramen – 95/100, Matsumoto
- Seafood Miso Ramen – 85/100, Matsumoto
Located in the heart of Matsumoto’s vibrant city center, just a stone’s throw from the iconic Matsumoto Castle, is Mensho Sakura, a cherished ramen hotspot in the area. Famed for its dedication to using authentic Shinshu ingredients, such as the esteemed Anyoji miso, sourced directly from the renowned Temple Anyo-ji. This particular miso undergoes a meticulous manual fermentation process spanning years, resulting in a dark-colored paste with an exceptionally complex flavor profile. The popularity of Mensho Sakura is undeniable, evident from the queues that form before the shop even opens on a weekday morning. Additionally, they offer instant versions of their ramen and gyozas, conveniently available at convenience stores and vending machines.
SAZO MISO RAMEN – 95/100
Noodle: 30/35
The noodles are medium-thick with rounded edges, boasting a remarkably smooth texture that almost slips as you slurp. They offer a satisfying chewiness and a subtle sweetness from the wheat. The bite is firm, contributing to the overall enjoyment of the dish.
Soup: 35/35
The soup is thick, almost gravy-like, evident in its high soup concentration on the refractometer. It presents a sweet forefront with robust flavors of Anyoji miso, along with a deep earthy savoriness that leaves a rich, lingering taste with a gentle throat warmth. The complexity of flavors is notable, offering a delightful depth to each sip.
Meat: 20/20
The chashu sets a new benchmark with its unprecedented tenderness, practically disintegrating as you stir the noodles. It melts upon touch, with a well-controlled marination that balances sweetness and meaty richness without overwhelming saltiness. The meat retains its original pork flavor, adding a delightful sweetness and meaty richness to every bite.
Topping: 10/10
The toppings include minced meat, tender bamboo shoots with a slightly funky fermented taste, and Negi. While good, they could enhance the flavor profile further. We also opted for an extra topping of Ajitama (marinated egg), showcasing a well-balanced marination with mild saltiness, mellow sweetness, and intriguing tea-like undertones. The addition of Ajitama elevates the overall experience, adding layers of flavor and texture to the dish.
SEAFOOD MISO RAMEN – 85/100
Noodle: 30/35
The noodles, identical to those in the previous dish, are medium-thick with rounded edges, offering a satisfyingly smooth texture that almost slips as you slurp. Their chewiness and subtle sweetness from the wheat contribute to the overall enjoyment, while their firm bite adds to the dish’s appeal.
Soup: 35/35
The soup, notably thick and almost gravy-like, as indicated by its high soup concentration reading on the refractometer, bursts with rich and robust flavors. Initially, there’s a pronounced umami taste of seafood, accompanied by the prominent aroma of bonito. This is followed by a harmonious blend of sweet and savory notes from the pork base and miso, with an earthy undertone and a subtle, sweet, garlicky aftertaste.
Meat: 20/20
The same Chashu as before sets a new benchmark with its unparalleled tenderness, practically disintegrating as you stir the noodles. Its well-controlled marination achieves a delicate balance of sweetness and meaty richness, without overwhelming saltiness, while retaining the original pork flavor, enhancing each bite with delightful sweetness and meaty depth.
Topping: 10/10
The toppings consist of sweet onions, very tender bamboo shoots with a slight funky fermented taste, and spicy Shitaga Negi. While satisfactory, they could elevate the flavor profile further with more differentiation. We opted for an extra topping of Ajitama (marinated egg), showcasing a well-balanced marination with mild saltiness, mellow sweetness, and intriguing tea-like undertones, adding an extra layer of complexity to 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. 😉
