Review

Yoshimuraya (吉村家) holds the distinction of being the birthplace of iekei style tonkotsu-shoyu ramen, a creation that has attained legendary status since its inception in 1974. Renowned for its rich history and unparalleled flavor, this ramen shop has garnered widespread acclaim, drawing crowds with its iconic dishes.

Established in 1964, The Houraimen’s website proudly asserts itself as the pioneer of China Soba. But being just barely 60 years since makes one wonder – is the iconic ramen dish really that young? However, the truth behind its origins unveils a lengthy narrative.

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.

At Zunpachi Ramen, meticulous attention is given to ingredients and preparation methods. From homemade noodles to the painstakingly long hours dedicated to brewing broth with a blend of pork and chicken bones (exceeding 12 hours), every aspect is meticulously crafted to perfection. The commitment to quality extends to the use of soy sauce and miso sourced from Marusho brewery, boasting a rich history spanning over a century.

Nestled discreetly near Smile Hotel Nagano lies a quaint ramen shop, exuding the cozy ambiance of an Izakaya. With only around eight seats, the intimate space fosters a familial atmosphere, evident from the warm welcome extended to repeat patrons. If you are looking for that midnight diner vibe – this place won’t disappoint.

Misoya’s flagship offering is their renowned miso ramen, featuring the esteemed Shinshu miso, a revered variety in Japan. Derived from the ancient name of the Nagano region, “Shinshu” miso infuses the dish with its quintessential earthy, sweet, and nuanced flavors, serving as the very essence of the ramen.

During the post-war period, many workers struggled to access a balanced meal, facing a shortage of sodium or “flavour”. Some ‘wise men’ devised a ‘side dish’ to supplement workers’ sodium intake. The noodles are crafted to require thorough chewing, with ample meat and sodium, presumably to induce a quicker feeling of fullness. Workers could then consume the remaining soup with their rice, showcasing the ingenuity of this invention – a meal serving a larger purpose.

Mensho Muginosuke, a beloved local Fukui brand with multiple outlets, has earned its stripes under the discerning palate of ramen connoisseur and critic, Mr. Hideyuki Ishigami. Their star attraction? The creamy rich chicken paitan—a frothy, snowy white delight that not only tantalizes the taste buds but also captivates the eyes. It’s no wonder it’s their bestseller!

Hachiban Ramen, also known as Ramen Number 8, made its debut in 1967 along Highway 8 in Ishikawa. Starting as a humble counter-style shop offering a limited selection of ramen, its intensely flavorful soup paired with soft, sticky noodles quickly won over the hearts of locals, propelling it to popularity.