Review Of Ajisen Headquarters (Kumamoto, Japan)

WHAT WE ATE

Shoyu Ramen – 95/100, Kuala Lumpur, Malaysia
Shiro Ramen – 90/100, Kuala Lumpur, Malaysia

Minamo Ramen, a relatively new addition to Kuala Lumpur’s dining scene, is helmed by Chef Miyazaki of Tokyo’s Bib Gourmand-awarded Soranoiro Ramen. What sets Minamo apart is the meticulous attention to detail: the use of pH-specific water, millimeter-precision noodle cuts, and even step-by-step guides for enjoying the ramen optimally. Each dish is served in stunning 400-year-old Arita ware bowls, blending culinary artistry with heritage. Known to be a true ramen aficionado, Chef Miyazaki-san has reviewed over 6,000 bowls since age 15, making his passion evident in every bite. As he brings his craft to Malaysia, we can look forward to some truely amazing Halal rendition of ramen using local chicken to create hearty, flavorful bowls.

Shoyu Ramen: 95/100

Having tried countless bowls of ramen, including those in Japan, this shoyu ramen takes the crown for its thoughtful execution and complexity. We even preferred it over the ones we’ve had at Tsuta in Japan, which is no small feat.

Noodle: 35/35
The noodles are medium-thick and wavy, cut to an exact 1.3mm thickness, which allows them to slurp up just the right amount of broth. Served al dente, they are firm, chewy, and have a delightful earthy wheat taste with no unpleasant kansui bitterness. The springy texture is satisfying, though they don’t retain their bite for long—so eat quickly before they soften.

Soup: 35/35
The broth is a clear, deep-brown masterpiece. Despite its chintan-like clarity, it packs a richness similar to a cloudy paitan, measuring 9.5 brix. What sets it apart is the deconstructed presentation, complete with instructions to enjoy the meal step-by-step:

Step 1: Start with the broth alone—rich, savory chicken flavors followed by a mild tangy shoyu aroma.
Step 2: Add the leeks, introducing a refreshing piquant contrast.
Step 3:Incorporate the rolled omelet topped with ginger paste, layering the soup with a subtle gingery mid-tone.
Step 4: Finally, mix in the spicy sauce for a gentle yuzu-spiced aftertaste. Be cautious here—a quarter fingernail-sized scoop is enough, as too much overpowers the delicate balance.

If you go overboard with the spice, the kombu seaweed vinegar seasoning on the table is a lifesaver, balancing the flavors and adding a warm, mellow umami note. The ability to adjust and evolve the soup’s flavor throughout the meal takes ajihen to a whole new level.

Meat: 15/20
The local-sourced chicken is served as three thick, lean slices. Juicy and firm, the chicken is simply seasoned to highlight its natural flavor. However, it starts to feel overshadowed once you reach the spicier stages of the meal. A mix of different meats could enhance the experience, as the single meat choice feels a bit monotonous by the end – you kind of want to enjoy it throughout the meal.

Topping: 10/10
The toppings are simple, unconventional yet well-thought-out. Instead of the usual marinated egg, you get a cube of rolled omelet with ginger paste. This unexpected addition brings a gentle sweetness that complements the dish wonderfully, though it’s slightly cold inside, even after soaking in the soup. The other seasonings and garnishes on the table further enrich the meal, offering endless ways to tailor the flavor to your liking.

Shiro Ramen: 90/100

A thicker, heartier take on ramen, this Shiro version impresses with its robust soup and satisfying noodles. While it lacks the layered complexity of the Shoyu Ramen, it compensates with its rich chicken-forward flavors, making it a comforting, indulgent bowl.

Noodle: 35/35
These noodles are thicker—1.5mm to be exact—and have a distinct curly shape that makes for an excellent slurping experience. Served al dente, they are firm, chewy, and boast a pleasant earthy wheat flavor with no unpleasant kansui bitterness. Compared to the thinner noodles, these thicker ones retain their bite much better, even as they soak in the soup. Their robust texture pairs perfectly with the hearty broth.

Soup: 30/35
The Shiro ramen’s soup is based on the same stock as the Shoyu Ramen, but with extra chicken smashed into the mix, creating a rich concoction with over 10 brix—almost akin to a chicken collagen soup. It opens with a bold chicken flavor and a distinctive grittiness (in a good way) before finishing with a subtle sweetness. While undeniably delicious, it leans heavily on its richness and lacks the intricate, evolving flavor profile of the Shoyu version. The strong chicken notes dominate, overshadowing the potential for interplay with other seasonings. Overall, the soup could be better if it has a bit more creaminess to it.

Meat: 15/20
The meat remains unchanged from the Shoyu Ramen: three thick slices of locally-sourced chicken. Juicy and firm, the chicken is simply seasoned to let its natural flavors shine. However, it suffers from the same drawback as before—it can feel monotonous by the end of the meal. A mix of meats would add more variety and excitement to the overall experience.

Topping: 10/10
The toppings are minimal but effective. Leeks provide a piquant, refreshing kick, while the seaweed adds a subtle umami note to the dish. While not as unorthodox as the Shoyu Ramen, the simplicity of the toppings complements the richness of the soup without overwhelming it.