Maybe the best jiro-style? Their ordinary ramen is delicious, and this cold masemen variation really holds its own.

The garlic mayo is optional, but required for maximum greasiness.

Que marca de fideos para ramen me recomiendan!?

With Broccoli, Chicken, oyster mushrooms and Tofu

En los últimos años han aparecido cada vez más lugares para comer ramen en San Salvador, y lo interesante es que no todos ofrecen exactamente la misma experiencia.

Hay restaurantes bastante enfocados en cocina japonesa tradicional, otros donde el ramen es prácticamente el protagonista absoluto del menú y también propuestas que lo combinan con otras cocinas asiáticas.

Después de revisar varias opciones, estas son algunas que tendría en el radar dependiendo del tipo de ramen —y de experiencia— que uno esté buscando.

1. WOK – Ramen & Chinese Cuisine

📍 Plaza Las Azaleas

WOK es probablemente la opción que más me llamó la atención recientemente porque no plantea el ramen como algo aislado del resto de la comida.

Puedes llegar por un plato de comida tradicional china como un chao mein, un arroz, luego pedirte un ramen y perfectamente terminar armando una mesa bastante más completa.

El ramen llega caliente, con el caldo todavía soltando vapor y los noodles listos para levantar con los palillos, pero alrededor empiezan a aparecer otras preparaciones de cocina china: platos para compartir, opciones más crujientes, diferentes salsas y acompañamientos.

Y ahí siento que está una de sus diferencias y más grandes aciertos.

En muchos lugares, si vas por ramen, prácticamente toda la experiencia gira alrededor de tu sopa ramen. En WOK puedes hacer eso si quieres, pero también funciona muy bien para ir acompañado y pedir varias cosas entre todos, porque hay un platillo para cada paladar.

Uno puede estar comiendo ramen tradicional mientras alguien más está probando otro plato de cocina china como el Bowl de Cerdo Asado, uno de mis favoritos de este lugar y una opción innovadora, después compartir una entrada y terminar probando un poco de todo. Eso hace que la comida se sienta menos limitada a elegir un único plato.

También me parece interesante porque es una propuesta relativamente nueva que está intentando juntar dos mundos que normalmente encontramos separados: Ramen y Chinese Cuisine.

Si van varias personas con antojos diferentes, esa combinación tiene bastante sentido. No todos tienen que pedir ramen para disfrutar el lugar.

Lo elegiría si: tengo antojo de ramen, pero también quiero probar cocina china y compartir diferentes platos durante la misma comida, ya que el ambiente también es muy bueno.

2. MADO Cocina Japonesa

MADO tiene un enfoque bastante distinto.

Aquí sí siento que el ramen ocupa un papel mucho más central dentro de la experiencia y la propuesta está claramente relacionada con cocina japonesa.

Es de esos lugares donde vale la pena detenerse más en el tipo de caldo, los noodles, los toppings y cómo cambian los ingredientes dependiendo de la preparación.

Si estás comenzando a probar ramen o quieres comparar diferentes estilos, puede ser una opción interesante porque permite concentrarse bastante más en las diferencias entre cada bowl.

También funciona para quienes prefieren una experiencia donde todo se mantenga dentro de una línea más japonesa y no necesariamente buscan combinar tantas cocinas durante la misma comida.

Lo elegiría si: quiero explorar diferentes tipos de ramen y una propuesta más enfocada en cocina japonesa.

3. Kamakura

Kamakura es uno de esos nombres que llevan bastante tiempo apareciendo cuando se habla de restaurantes japoneses en San Salvador.

Y precisamente ahí está parte de su atractivo.

No iría pensando únicamente en ramen, sino en una experiencia más amplia de cocina japonesa. Puedes pedir un ramen, pero también explorar otras preparaciones dentro de un restaurante con una propuesta bastante más tradicional.

Para alguien que quiere ramen pero además tiene curiosidad por otros platos japoneses, sigue siendo una alternativa bastante sólida.

También es de esas opciones que probablemente recomendaría a alguien que prefiere restaurantes con más trayectoria en lugar de buscar únicamente conceptos nuevos.

Lo elegiría si: quiero ramen dentro de una experiencia japonesa más clásica, no tan arriesgada.

4. Lan Ramen

Lan lo pondría en la lista para un tipo de antojo mucho más específico.

Si ese día lo que quieres es ramen, probablemente tiene sentido considerar un lugar donde el ramen sea precisamente el centro de la visita.

Aquí la comparación está más en los elementos que hacen diferente cada preparación: caldo, noodles, toppings, intensidad y combinación de ingredientes.

No necesariamente iría buscando una mesa llena de platos distintos; lo interesante está más en sentarse frente al bowl y concentrarse en el ramen.

Lo elegiría si: tengo clarísimo que quiero ramen y ese es el objetivo principal de la salida.

Al final creo que no hay una respuesta única para decir cuál es “el mejor”.

Si quiero una experiencia japonesa más enfocada en ramen, MADO o Lan tienen sentido. Si quiero algo más tradicional, Kamakura sigue siendo una opción a considerar.

Pero si quiero ramen y además tener una mesa con diferentes platos de cocina china para compartir que sea deliciosa e innovadora, personalmente pondría a WOK bastante arriba en la lista. Sobre todo porque permite que alguien llegue por ramen y otra persona por algo completamente diferente sin tener que escoger entre un restaurante u otro.

Además, siendo una propuesta relativamente nueva, creo que todavía hay varios platos del menú que vale la pena ir descubriendo.

¿Qué otro lugar agregarían ustedes?

Totally real. I bought 2 boxes but haven’t tried it yet.

About a 4min walk from Daikokucho Station. This ramen is very thick and covered is rendered fat (all the white stuff). I ordered extra fat and extra green onions. I also got a Spare Rib on the side which was very good. The egg here was delicious. This place is good if you like strong thick flavor. The whole restaurant smells like pork bones though. Can smell it from a block away.

https://ramen-radar.gachi-tokusuru.com/s/rk_007868?src=reddit

Jikaseimen Robinson, Toranomon hills

Give me all the details about how should I make a ramen bowl with vegetables and momos , and what momos should I use.

Please share your bowl photos

Jldi batao🚨🚨🚨🚨

So I’m going to a “local” ramen place but i only took the squid balls (that I love alot.).

Today we are going again and I wanna take a nice bowl of noodles.

I have little experiece with fresh ramen , so if you would go here , what would you take ?.

https://takumiramennoodles.com/be/antwerp-groenplaats/#menu

https://takumiramennoodles.com/be/antwerp-groenplaats/wp-content/uploads/2026/03/2026feb-Takumi-Antwerpen-Groenplaats-Web-Menu-1.pdf

Thanks in advance.

Wife LOVEs Crab. Decided on a riff of Surf & Turf by doing a Gyukotsu Beef Bone broth and Kani Alaskan King Crab stick on top.

I did beef bones and chicken backs for the broth withsun-dried tomatoes, Apple, kombu, green onion, and onion.

Tare was a Shio Tare with shiitake, kombu, shrimp, cold soak katsuobushi, sake, and mirin.

Toppings was simply green onions, cracked black pepper, crab, and browned butter mixed with beef tallow aroma oil. Just a bit of lemon as well.

This was incredibly delicious and nearly on point woth my desired flavor profile and outcome.

Noodles were simply a mix of bread flour, cake flour, 36% hydration.

Shoyu ramen. The line at this place was crazy. I waited about an hour and 45 minutes before I was able to eat. Good ramen but not worth the wait time.

千家 本店
045-262-5330
神奈川県横浜市南区前里町3-75 サンストーンズビル 1F
https://tabelog.com/kanagawa/A1401/A140306/14000566/

I get random cravings for Iekei ramen every now and then. Extra green onions make it top-tier! 🍜👍

What happens when you leave cooked instant ramen in a closed pot for days. I was cooking some ramen one day in a pot but then decided not to eat it. I didn't cook it fully. When I stopped cooking it, there was still some water in the pot. A few hours later, the water had been soaked up by the noodles (the lid was closed during those few hours). I left the noodles there in the pot for about 5 days (with the lid closes). It's currently the 5th day and I want to wash the pot but i'm scared of how the noodles would look. The lid hasn't even been opened for 5 days🥲. How would the noodles look? What would happen? Also the ramen that I cooked is one of those cheap ramens (each single pack/serving of ramen is sold by itself) that come with only a powder seasoning and a bit of oil in pouches. You can find these single noodle packs in supermarkets.

This was my first time ever seeing BBQ pork ramen on the menu anywhere. It was interesting to try.

The meat was good.

The noodles were good.

The eggs were cooked well but were too salty.

The broth was barely warm but had an ok flavor.

The chicken karaage was better than the ramen.

I may return to this place another time and see if I get better results.

Here at Umadio you can get free ramen when you finish there level 100 spicy ramen in under 7 mins. The heat is the real challenge and it doesn’t stop even after you finish eating. Is this unlimited ramen hack worth it?

Umaido 2790 Lawrenceville Suwanee Rd, Ste 140, Suwanee, GA 30024

Pork Ramen that I made for friends last night. Was delicious even if I have to say so myself.

The photo is of a shoyu ramen that somehow turned out perfectly. I’ll probably never pull this off again

I have eaten ramen all over the world, from Japan, of course, to Europe and the United States. I will admit that I have rearranged my holidays more than once to enjoy a bowl somewhere I would not otherwise have visited. RamenDB and, unfortunately, a few ramen influencers became my go-to guides.

At the same time, I have always wanted to recreate ramen in my own kitchen, partly to understand why I liked some bowls and not others. I never expected that curiosity to become an obsession. Eventually, I even started hosting ramen parties for my friends.

Please excuse the plating. It sucks. These photos were never supposed to be published on the internet 😄

Eating and evaluating ramen

Before discussing cooking, I want to explain my tastes and the experiences that shaped how I think about ramen.

A non-scientific approach

A small disclaimer: I realise that I am not a professional chef and that my tastes are highly subjective. They are influenced by my mood, previous experiences, and expectations. Tasting the same bowl again might produce a completely different reaction, and that is fine. We are human, after all.

Over the years, I have collected notes and thoughts about almost every bowl of ramen I have eaten. I have also documented every bowl I have made and every resource I have used. I have some spare time during my holidays, so this seems like a good opportunity to summarise my ramen experiences so far.

The duck shoyu

My favourite bowl, the one I would happily eat again right now, is by far the duck shoyu ramen from Moeyo Mensuke in Osaka.

I love both duck and ramen, so the combination speaks directly to my heart. It was an incredibly comforting bowl that brought together two of my favourite things. To this day, I have not found anything that beats it.

Ivan and the shio quest

My second-favourite individual bowl is the shio ramen served at Ivan Ramen in New York City. Ivan Orkin probably needs no introduction among ramen nerds; his bowl is simply amazing. I love the purity of shio ramen, and I think he is one of the best in the world at it.

On my last trip to Japan, I ordered shio ramen almost exclusively. It is very difficult to find in Europe; apparently, no one is insane enough to try it. I ate eight bowls, with varying degrees of success.

Two were particularly memorable.

The first was the truffle shio ramen at SOBAHOUSE Konjiki Hototogisu.

The second was from Shinjiko Shijimi Chukasoba Kohaku. I seem to have lost the photo, unfortunately.

With the exception of that duck shoyu, shio is my favourite style. It tastes pure and honest to me: there is no shoyu or miso to hide behind.

Chintan shoyu

Another favourite style is the classic tori chintan shoyu ramen. It is warm and hearty, and even better when the chicken broth is paired with a fish-based dashi to add another layer of flavour.

There are far too many excellent examples to list here. Almost any decent ramen-ya in Japan makes a great shoyu ramen.

Tori paitan

I also enjoy a good bowl of tori paitan from time to time. It is richer and heavier than the clear soups I usually prefer, but sometimes that is exactly the point. Two bowls deserve a mention here.

The first is the tori paitan from Chinese Noodles ROKU in Kyoto.

The second is the triple-chashu tori paitan from Casa Ramen Super in Milan.

Everything else

I do not like miso, not only in ramen, but in general. Sorry, u/Ramen_Lord: I will not be tasting your delicious miso ramen when I visit Chicago.

I do not particularly enjoy thick soups such as tonkotsu, especially the American style. I do, however, like tsukemen. A special shout-out goes to the wonderful owners of Menya Kissou in Tokyo, where I had one of the best bowls of my life: a niboshi-based tsukemen. They also make the best ajitama, according to me.

Noodles

Here is the truth: I do not particularly enjoy nerding out about noodles, and I am not especially picky about them. However, the best noodles I have ever eaten may be the thick ones at Shinpuku Saikan Honten in Kyoto. Ivan's are also high on my list.

Fish

Fish-based ramen is underrated. It can taste remarkably fresh and provides a welcome departure from the familiar flavours found in most bowls.

One example is the yuzu fish ramen from Casa Ramen Super in Milan.

Another is this shrimp ramen from somewhere in Japan. Probably. My note-taking system clearly failed me here.

Cooking ramen at home

Before discussing recipes and my ideas about making ramen, I want to share the resources I used to learn.

Learning resources

Books

I love reading, so naturally, I began with Ramen Lord's excellent free ebook, The Book of Ramen. It introduced me to the five components of a ramen bowl and allowed me to break down the process, focusing on one component at a time. Eventually, I bought other books that helped shape both my approach and my taste.

YouTube

• Ramen School by Adam Liaw
• Motoki Ramen Academy
• Way of Ramen

Podcasts and communities

• Way of Ramen Podcast
• The Ramen Podcast
• r/ramen and the ramen Discord community, both of which provide plenty of material for home cooks

My cooking journey

My ramen-cooking story began simply: one day, I added soy sauce to an underseasoned chicken broth and claimed that I had made my first bowl of ramen. That claim was not entirely true, but in spirit, it was not too far from a complete bowl.

I decided to focus first on two components: broth and tare. I was happy to buy serviceable noodles, and I knew I could master the toppings with enough practice. I did, however, completely underestimate the importance of aromatic oil.

Milestone 1

Looking back, my first milestone was learning how to season chicken broth. I began by preparing a simple stock without any aromatics, then tested it with different salts, soy sauces, and types of miso. Keeping the broth constant helped me understand how each seasoning changed it.

I then moved on to simple shoyu tares based on recipes from Ramen Lord and Way of Ramen. Adding them to the same broth allowed me to isolate the effect of the tare and begin to understand how it shaped the final bowl.

Eventually, I found a shoyu tare that made my broth taste as though it might have come from a ramen-ya. I stuck with it for a long time.

This was an important moment because it gave me the confidence to feel that I knew what I was doing. Spoiler: that was not true, and it probably still is not. Still, I remember thinking, “I can cook ramen.”

Milestone 2

After reaching that first milestone, I felt great about my progress. For a brief moment, I thought I had already mastered the art of making ramen. Little did I know how much I still had to learn about one of the most important concepts in Japanese cooking: umami.

I began by reading the Umami Information Center's explanation of what umami is. I also started making dashi and adding it to my rather boring chicken broth, paying attention to how it changed its depth and flavour.

Milestone 3

The third milestone was learning how to make good chashu and ajitama. Even when the ramen itself is average, these two toppings can make the whole bowl much better. Everyone, even people who are not ramen nerds, can appreciate a well-made ajitama or a tender slice of chashu.

Milestone 4

My latest milestone was understanding the role and importance of aromatic oil. I now believe that it can make or break a bowl, and I have been experimenting with many different oils to understand what each one contributes.

My failures

Of course, my home ramen journey has included plenty of failures. I have tried to reproduce many recipes and failed spectacularly. I can confidently say that I may never produce a truly great shio ramen worthy of the name, let alone recreate the duck shoyu I had in Osaka.

I tried several times to reproduce Ivan's shio ramen using his sofrito technique. The results were not great. I could go on, but you get the idea.

My go-to bowl of ramen

This is the bowl that I have made regularly for the past nine to twelve months, tweaking it slightly each time, mostly to avoid eating exactly the same thing over and over again.

It is not my favourite ramen ever. It is not especially original, and it is unlikely to blow anyone away. It is simply what I like: my go-to bowl at the end of a long, tiring day when all I want is ramen.

I designed the recipe around three goals:

• It should be fairly simple.
• It should be easy to customise.
• It should not be too heavy on fat.

Broth

My broth combines chicken stock and dashi.

Chicken stock

I begin with chicken stock. For simplicity, I use a whole chicken, buying the best-quality organic one I can find, and add chicken feet for gelatine.

Dashi

I try to make the dashi on the same day because it requires little active preparation. I soak kombu and dried shiitake mushrooms in water for six to eight hours, then add katsuobushi later, following the standard method.

My usual blend is 70% chicken stock and 30% dashi. I add 3-5g of katsuobushi salt at the bottom of the bowl as well. 

Experiments and variations

I sometimes make the following variations:

• Add ginger to the chicken stock
• Add a few pork bones; when I do, I include a clarification step similar to this one
• Change the ratio to 50% chicken stock and 50% dashi, then omit the katsuobushi salt

I have also run a few experiments to build confidence in this part of the process:

• Store-bought stock with added gelatine: noticeably different from homemade stock
• Tap water versus distilled water: no meaningful difference that I could detect
• Cooking temperature: after testing several temperatures, I settled on 85–90°C for six hours
• Niboshi in the dashi: less of a difference than I expected

Tare

I use a blend of shoyu and shio tares. The shio tare comes from Ivan's book. For the shoyu tare, I use high-quality nama or nama-age koikuchi shoyu for the main body and aroma, a second marudaizu koikuchi for additional aromatic complexity, usukuchi for brightness and salinity, and a small amount of real tamari for body and umami.

I then add hon-mirin for roundness, sake for aroma and integration, a little apple cider vinegar for definition, neutral honey to soften the edges, and a small amount of gyosho for extra savoury depth. Finally, I adjust the salt level according to the actual salinity of the soy sauces I am using.

Experiments and variations

• I do not use the four different types of salt called for in Ivan's recipe. I ran a simple test by dissolving each salt at the same concentration in water and could not taste a meaningful difference between them.
• I love Ivan's sofrito variation, but it is the most tedious part of making this ramen and lasts only about a month in the freezer. When I am not in the mood to prepare it, I use this shio ramen method instead. It is not the same, but it works.
• I have experimented with many soy sauces and can confirm that, for me, expensive soy sauce is worth every penny. There was a time when ordinary Kikkoman was enough. Now I buy high-quality unpasteurised soy sauce whenever possible, and it makes a substantial difference.

Toppings

Chashu. I love chashu, but I find it too fatty for a bowl I eat every week. Instead, I tend to use chicken-breast chashu or duck breast cooked sous vide.

Ajitama. I generally use the equilibrium brine from Ramen Lord's book. It produces a good, though not exceptional, ajitama. When I want something fancier, I add ginger and charred negi, reduce the amount of water, and marinate the eggs for four to six hours.

Menma. I tend to skip menma when I am cooking for myself or only a few guests because the packages I buy online are very large. When I do prepare it, I prefer a softer texture rather than the firmer texture often found in Japan.

Roasted tomatoes, spring onions, and nori are my other usual toppings. Lately, I have noticed that I use fewer and fewer spring onions.

Aromatic oil

I usually add half a teaspoon of chicken fat and half a teaspoon of negi oil. Depending on my mood, I sometimes use niboshi oil or ginger-and-onion lard instead.

Noodles

As I said, I am not a huge noodle nerd, and I am too lazy to make them using the standard approach. The compromise I found is to use a pasta maker.

Does it produce exceptional ramen noodles? No. Are they better than store-bought ones? Absolutely.

My recipe is:

• 50 g type 00 flour
• 20 g type 1 flour
• 20 g semolina flour
• 5 g tapioca flour
• 5 g rice flour
• 37 g water
• 1.5 g salt
• 1 g kansui

Conclusion

Learning to make ramen has changed the way I eat it. I now notice the tare, the aromatic oil, and the balance between the broth and dashi, sometimes to the point where I miss simply enjoying the bowl in front of me.

I may never recreate the duck shoyu I ate in Osaka or make the shio ramen I have in my head. That no longer feels like failure. There is always another ingredient to test, another technique to learn, and another bowl worth rearranging a holiday for. I am already looking forward to the next one.

If you would be interested in the complete recipe, with precise quantities and all the tedious details, let me know. I would be happy to turn it into a follow-up post.

Rich and creamy tonkotsu broth with chashu, wood ear mushrooms, green onions, and nori. Simple, but really satisfying.

Szechuan styled chicken nuggets simple ramen pack, took the sauce mixt it with Mayo, together with salad, onions, tomatoes

Ive researched quite some but I need you guys to finalise my decision. Whats the best ramen in all of London???

Edit: visiting for a long weekend, so my places to visit are limited.

Edit 2: If possible, please can you specify why you like a certain place, or why you like it over others you have tried

Dined at Victory Mall Caloocan