WHAT WE ATE
- Lemon Ramen – 70/100, Setoda, 8 August 2025
Just off the Shiomachi Shopping Street in Setoda, Sayo is a small eatery with a red awning and a hyper-local twist on ramen—one that reflects the town’s citrus-loving identity. While the shop keeps a low profile, it’s known among travelers cycling the Shimanami Kaido for its Setouchi lemon ramen, a clear-broth bowl that arrives with fresh lemon slices floating like a garnish from the region’s orchards.
If you’re exploring ramen in Japan and curious about how regional produce finds its way into the bowl, Sayo’s take on citrus-accented Onomichi-style shoyu ramen is a quiet, refreshing detour—especially after a long day on the bike.
Lemon Ramen: 70/100
Noodle: 25/35
The noodles here are medium-thin with a slight curl—al dente with a firm core and just enough exterior give to create a snappy bite. There’s a slightly doughy exterior on first contact, but it doesn’t linger long.
Taste-wise, it leans earthy with a mild wheat note and none of the sharp alkaline twang that often plagues thinner noodles. It’s well-executed, but there’s nothing especially distinctive about it beyond the solid texture.
Soup: 25/35
The broth kicks off with a gentle aroma of chicken oil, laying a warm, fatty base. That’s quickly layered by a wave of seafood sweetness, punctuated with savoury notes from the shoyu. Floating just above it all is the sour brightness of lemon—clean but sharp.
As the broth settles, the interplay between shoyu and lemon becomes more pronounced. Interestingly, they don’t appear as separate notes. Instead, they fuse into a unified profile that’s tangy, slightly bitter, and layered in an unexpected way. A refreshing change of pace—the base soup clearly resembles Onomichi-style ramen, but with a zesty twist, it’s almost unrecognisable if you don’t know what to look for.
Meat: 10/20
A generous serving, medium-thick slices of pork sit quietly in the bowl. Judging by the marbling, it appears to be shoulder cut. The lean portion is slightly chewy but still tender enough, while the fatty parts offer resistance without quite melting.
There’s a springiness to the fat that may not appeal to all palates. That said, the flavour profile is well done—robust, savoury, and laced with a subtle umami sweet undertone. The pork flavour comes through clearly and holds its own against the citrus-laced broth.
Other Toppings: 10/10
- Bamboo shoots are given a light lemon infusion. They remain mildly savoury but carry a short, fruity sweetness that fits the broth well.
- Bean sprouts are fresh and crunchy, though largely textural with minimal flavour contribution.
- Negi adds a crisp, piquant lift that cuts through the broth nicely.
- Pork back fat makes a brief appearance—meaty, rich, but held back. The aroma is there, but dialled down. A bolder roast note would’ve elevated it further.
Summary
This isn’t your usual shoyu or your usual citrus ramen. The lemon doesn’t overpower but rather reframes the broth into something lighter, sharper, and a touch more experimental. A fun, refreshing bowl—but one that may be more of a curious detour than a go-to.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
