WHAT WE ATE
- Vegan Ramen – 80/100, Tokyo, 27 October 2025
- Umeshio Ramen – 90/100, Tokyo, 27 October 2025
Tucked just off Nakamise and Denbōin-dōri in the heart of Asakusa, Yoroiya Ramen (与ろゐ屋) is one of the neighborhood’s long-running names closely associated with Tokyo-style shōyu ramen. The shop traces its roots back over three decades, led by an Asakusa-born owner who builds the broth on a dual base of chicken and pork with niboshi/katsuobushi aromatics—an approach locals often describe as “nostalgic downtown Tokyo.” You’ll also see touches that signal house character, from Kochi yuzu used as a signature accent to a menu that spans classic shōyu and shio, seasonal bowls, handmade gyoza, and even a clearly labeled vegan ramen. English menus are available, and the location is an easy walk from Asakusa Station and Sensō-ji, making it a convenient ramen checkpoint for anyone mapping an Asakusa food crawl.
Vegan Ramen: 80/100
Noodle: 35/35
The medium-thin curly noodles here are firm and springy, carrying a liveliness that’s instantly apparent. The semi low-hydration dough gives each bite a denser chew and a pleasantly snappy mouthfeel. It’s the kind of noodle that doesn’t fade into the background but instead carries its own quiet confidence. The wheat flavour is robust, warm, and faintly nutty — a comforting backbone that stands out even in a lighter broth.
Soup: 25/35
The broth opens with a sharp aromatic hit of yuzu that travels up the nose, immediately clearing the senses. Beneath that brightness lies a subtle ginger note that softens the citrus edge before giving way to a mellow shoyu body. The umami is gentle yet grounded, providing balance rather than depth. Toward the end, a hint of astringency emerges — not intrusive, but enough to tighten the finish and keep it refreshing. The interplay between the shoyu and yuzu is well judged: two distinct layers that linger sequentially rather than clash. Importantly, the yuzu feels purposeful, amplifying the shoyu’s warmth rather than stealing the spotlight.
Meat: 10/20
In place of the usual chashu, this vegan rendition features tofu slices that take on the role of the bowl’s “protein.” Two medium-thin slabs arrive with a faintly darkened rim where the skin formed during production. The texture is remarkable in its uniform softness, the thin skin adding a touch of resistance without breaking the tofu’s delicate integrity. On the palate, it’s light and almost jelly-like, collapsing easily under gentle chewing. The flavour is clean and bean-forward with a mild sourish undertone — that faint astringency mirrors the soup’s finish and gives the bowl a subtle sense of cohesion.
Toppings: 10/10
A beautifully composed medley of colours and textures rounds out the bowl.
- Sweet potato adds visual flair with its yellow flesh and purple skin, though it leans dry and subdued in flavour.
- The pea sprouts introduce a bright, grassy freshness, while the bamboo shoots bring a crisp, tangy-sweet bite that wakes the palate.
- The flower-shaped carrot offers gentle sweetness and tenderness
- The shiranegi adds a piquant lift
- A broad green leaf (possibly shiso) adds a subtle basil like taste. Works well in terms of visual contrast more than flavour.
- A final touch of yuzu peel punctuates the bowl with citrusy bitterness and fragrance — a reminder that even in restraint, Yoroiya understands balance.
Summary
A refreshing and well-balanced bowl built around clarity rather than power. The yuzu-shoyu broth is clean, bright, and layered with gentle astringency that keeps it lively. The noodles shine here — firm, springy, and wonderfully wheat-forward, providing structure to the light broth. The tofu “chashu” offers a soft, delicate counterpoint, while the colourful array of vegetables and citrus peel give the bowl visual appeal and textural variety. It’s a thoughtful, well-executed vegan ramen that feels intentional rather than compensatory.
Umeshio Ramen: 90/100
Noodle: 35/35
The same medium-thin curly noodles make a return here, and they perform beautifully against the lighter base. Each strand is firm, springy, and full of life, with that satisfying snappy bite typical of a semi low-hydration dough. The chew is dense yet clean, giving the noodle substance without heaviness. What stands out again is the flavour of the wheat itself — warm, slightly nutty, and distinct enough to hold its own even when the broth is on the lighter, more delicate side. It feels crafted to complement, not compete.
Soup: 35/35
The first sip greets you with an assertive mackerel note that’s instantly recognisable but never crosses into fishy or briny territory. Instead, it settles into a deep umami sweetness that feels balanced and natural. Beneath that, the chicken and fish broth forms a warm, savoury body that anchors the flavours without muddling their clarity. As it trails off, a lingering sweetness remains — clean, measured, and punctuated by the faint tartness of ume plum that lifts the finish just enough to refresh the palate. The layering is exceptional: clear, sweet, and quietly complex. Each sip resets your appetite rather than tires it.
Meat: 10/20
The chashu here feels like a nod to old-school Tokyo ramen. It’s a medium-thick slice of lean pork, dark in colour and clearly braised for some time. There’s no visible fat, and the texture is firm, slightly tough, yet still manageable to chew. The flavour leans on the natural porkiness rather than heavy seasoning — light marination that lets the meat speak for itself. It’s the kind of chashu that requires you to work a little, but rewards you with that nostalgic depth of flavour that comes only from the old-fashioned way of doing things.
Toppings: 10/10
Yoroiya doesn’t hold back on toppings for this bowl. The marinated bamboo shoots, cut into thin strips, deliver a deep savoury flavour with a nutty sesame undertone. Pea sprouts add a bright vegetal crunch, while diced onions contribute a light piquancy that refreshes the mouth between sips. Flecks of white sesame float about, releasing occasional bursts of aroma when bitten into — small details that add to the bowl’s texture play. A large ume plum sits prominently as both garnish and flavour accent. Its saltiness and sharp sourness can be overwhelming eaten directly, but dissolved gradually into the soup, it transforms the broth with refreshing complexity.
Summary
A standout for its refined interplay of fish and plum. The mackerel-based broth delivers a rich umami body balanced by the gentle sweetness of chicken stock and the sharp, refreshing lift of ume. The noodles once again impress with their firm, snappy texture and nutty warmth. Toppings are abundant and complementary, from savoury sesame bamboo shoots to bright onions and the palate-cleansing ume plum that deepens the soup as it dissolves. It’s a clean, elegant bowl that captures the essence of Tokyo-style ramen with finesse and restraint.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
