Got the 特上 shoyu ramen which included toppings of: Lots of chasiu (one kind was fattier cut and one was leaner with some mustard seed-looking topping), nori, spring onion, aji-tama, and two wontons.
Also got the chasiu rice which was heavenly and dare I say almost outshone the ramen.
Was this the best shoyu I’ve had? Yes. Was it only marginally better than other shoyus I’ve had? Also yes.
Fav component: tare which had insane depth, and was almost caramel-y.
Least fav component: noodles could have been firmer for me, but that’s just my subjective taste.
by n01else62
4 Comments
I live really close to Shima, though I’ve only been there once, a couple of years ago, when they were still doing the morning clipboard signups to reserve a time slot. Are they still using that system?
It was good enough, though I can’t say the shoyu was any better than at plenty of other tanrei-style ramen shops around town, which is probably why I’ve never put in the effort to visit again. If the process of getting a seat hasn’t changed, maybe I’ll give it another go.
Looks nice! Based on the last photo, is it safe to assume a bowl is around 1700jpy?
On my list for my trip in a couple months, can’t wait. I usually don’t go for the sides of rice at ramen shops, but that chashu rice looks pretty insane.
It kills me that so many tourists head straight to the Michelin places, the most expensive places, and/or the Tabelog guide to base their culinary strategy (the ramen looks pretty weak to me).