Umami salt ramen｜Hachiju-ichi ban

“Hachiju-ichi ban” is located in Machida City, Tokyo. Highly rated on food logs and famous for its “Shio ramen” (Salt ramen).
As it is a popular restaurant, we were prepared to wait in line to get in.
However, I was able to enter the restaurant without much of a queue. We had the “Umami shio soba” (Salt ramen), which was recommended by “Hachiju-ichi ban”.

On the counter, there was a sign that described the speciality that went into the soup.

Umami shio soba’s commitment to quality.

1. Chicken broth made from thicker and more umami chicken meat instead of chicken bones.
2. A Japanese-style broth with no cloying taste, made by extracting only the umami of three types of dried sardines, kelp and shiitake mushrooms.
3. “Umami shio soba” (Salt ramen), a shellfish soup made with large quantities of shellfish to lock in the unique flavour of the shellfish.

These three separately prepared soups are blended so that each ingredient stands out from the others, and then the salt sauce, made from carefully selected salt that brings out the maximum flavour of the soup, and the special scallop oil with its mellow aroma, are added as a finishing touch to produce a single bowl of umami salt soba.

First, you can start with the soup, which is full of attention. It is still delicious!
The soup is full of umami and full of flavour, as if you are drinking a soup with lots of ingredients.

You can choose between thin and thick noodles. Thin noodles were chosen to go with the “Shio soba” (Salt ramen). The noodles seem to have wholemeal flour kneaded into them and are delicious.

The noodles and soup are both delicious, and it is a truly satisfying dish.
We enjoyed it very much. Thank you for the meal. Thank you very much.