We got to Shirahama late and almost was closed expect for this place so we’d figured we would try it out.
The restaurant itself seat a decent amount of people thanks to the back room. As we were seated I couldn’t help but notice how dirty the place was. The table we were at was right by the cooking area and there seemed to be black mold beside us. I wasn’t sure if that’s what it actually was but sure looked like it.
Our food came quickly and presentable. When sipping the broth for the first time it tasted pretty good…. Then the saltiness hit. The shio based broth was quite salty. The noodles were decent, not great, not bad. There wasn’t enough meat though. I wish I got the one with extra pork.
As I was eating more and more I couldn’t help but think how damn salty it was. I usually finish soups until my bowl is completely empty but I could not with this one. I walked around the restaurant looking for the washroom and noticed that other diners didn’t finish their broths either.
All in all. It hit the spot because we were starving but I wouldn’t come back because it was...
Read moreGreat ramen. Affordable and open till pretty late. I enjoyed the meal.
I got the Wakayama style ramen which is tonkotsu and shoyu broth. The broth was salty, but it wasn't overpowering. I could still taste a hint of pepper and the umami from the tonkotsu.
The meat is tender and melts in the mouth. Tastes phenomenal. You can order the Chashu version of the ramen to get more of the meat. Mine came with 2 slices.
I couldn't finish the broth, but overall it was still one of the best...
Read moreVery good Wakayama ramen. A bit pricey, but worth a try if you can afford it. Open from 11am until late. 4 stars purely for the food The handmade gyoza is definitely worth a go. Try them as a side if you go too. Delish!!
No smoking, but don’t worry they won’t let you forget with their countless huckery signs. Atmosphere is not that great, but food is. Trinket table by the entrance makes it feel tacky too. All this minused the one star. Overall pretty...
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