Review

Taishio Ramen Dounoura, located in Naruto, Japan, is renowned for its distinctive ramen offerings. Specializing in “Taishio” (sea salt) ramen, this restaurant stands out for its use of high-quality ingredients and meticulous preparation.

Gion Ramen Miyako is a notable ramen spot in Kyoto, particularly well-known for its rich chicken-based broth. The menu includes a variety of options such as their signature Miyako ramen, chicken salt ramen, and spicy miso ramen, all of which highlight their homemade noodles and carefully prepared broths.

Mankai is an Osaka ramen chain that specializes in Hakata style Tonkotsu ramen. Their signature Hakata-style ramen features a pork soup that’s meticulously boiled for 16 hours using premium domestic pork. The special “Kamiku Soy Sauce,” a unique blend of Hakata Shoyu, enhances the broth’s flavor.

Menya Ageha is celebrated for its rich, thick bone broth ramen, which has garnered a loyal following among both locals and tourists. The ramen is complemented by well-crafted toppings, including succulent chashu, enhancing the overall dining experience.

Gyoza no Ohsho is a prominent value-for-money restaurant chain in Japan, renowned for its Chinese cuisine, particularly its gyoza (dumplings). Founded in 1967, the chain has grown to over 700 locations across Japan, making it a staple in Japanese dining culture.

One of the famous 5 in Niigata ramen scene. Darumaya Ramen in Niigata is a well-regarded ramen chain known for its quality and flavor – using fresh, local ingredients, including their signature rich pork bone broth, which is simmered for over 12 hours to achieve a deep, flavorful base. They also use high-quality soy sauce and miso, enhancing the depth of their dishes.

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.