WHAT WE ATE
- Stamina Ramen – 80/100, Yufuin
- Miso Butter Ramen – 70/100, Yufuin
Located in the serene outskirts of Oita Prefecture, the Onsen Town of Yufuin is a beloved tourist destination bustling with cafes and souvenir shops. However, amidst the lively streets, a tranquil stretch reveals a different side, where locals go about their daily lives. It is here that we stumbled upon Ramen Tengoku, a renowned ramen shop featured on local TV and proudly serving customers for over 40 years.
Ramen Tengoku, which translates to “Ramen Heaven,” greets visitors with its small, charming establishment. The traditional tatami seatings and a spacious U-shaped counter, reminiscent of a midnight diner, add to its nostalgic ambiance. What truly sets this place apart is their commitment to hand-making fresh noodles every morning. Surprisingly, despite its prime location and popularity, the ramen here remains incredibly affordable, with their stamina ramen priced at a mere 600 yen.
Stamina Ramen – 80/100
Noodle – 25/35
The medium-thin noodles in Stamina Ramen boast a wavy and squarish shape. Despite their vibrant yellow color, there is no discernible taste of kansui, only subtle earthy hints of wheat. The texture leans towards the softer side with a slight chewiness, making them slurp effortlessly in the light broth.
Soup – 30/35
The tonkotsu-based soup takes a bold start with a delightful combination of miso and shoyu flavors. It then reveals mild spiciness, buttery undertones, and a hint of garlic, leaving a lingering shoyu aftertaste. Despite the intricate layering of flavors, the soup maintains a well-balanced, light, and refreshing profile. The semi-clear soup boasts a notably high brix measurement.
Meat – 15/20
The thinly sliced chashu exhibits a tender texture, with the fatty portions being pleasantly chewy. The marination strikes a harmonious balance, allowing the flavors of the meat to shine through beautifully.
Toppings – 10/10
In place of a marinated egg, Stamina Ramen features an onsen egg that carries a subtle marinated taste, deviating from the usual onsen egg profile. The beansprouts are fresh and crunchy, while the ginger adds a tangy touch to the meal without overpowering the soup.
Miso Butter Ramen – 70/100
Noodle – 25/35
The same medium-thin noodles are used in the Miso Butter Ramen. There is no discernible taste of kansui, only subtle earthy hints of wheat. The texture leans towards the softer side with a slight chewiness, making them slurp effortlessly in the light broth.
Soup – 25/35
The broth in this version is similar to the one found in the Stamina Ramen, minus the spiciness and garlicky notes. Instead, the focus is on the buttery undertones and a more pronounced lingering shoyu aftertaste. While the soup retains a well-balanced, light, and refreshing profile, it falls slightly flatter in taste when compared to the robust flavors of the Stamina Ramen.
Meat – 15/20
The chashu used here is the same. The thinly sliced chashu exhibits a tender texture, with the fatty portions being pleasantly chewy. The marination strikes a harmonious balance, allowing the flavors of the meat to shine through beautifully.
Toppings – 5/10
Unlike the Stamina Ramen, the Miso Butter Ramen does not include eggs as a standard topping, although you have the option to add hard-boiled eggs from the readily available selection on the counter. The dish still features fresh and crunchy beansprouts, while the addition of ginger provides a tangy element that complements the soup without overpowering its flavors.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
