Yakumo — Restaurant in Tokyo

Pictured is the 特製ワンタン麺 - 白だし / tokusei wonton ramen - shiro dashi and the つけそば (特製ワンタン付) - 白だし / tsukesoba (tokusei wonton) - shiro dashi.

(ig @wei.oframen for my ramen log 😳)

Love me sum gud wontons. Yakumo being from the Tantantei ramen school sure knows how to make delicious wontons. Imo they serve one of the best wonton ramen you can find in Tokyo. If you plan to visit the Starbucks Reserve nearby, it might be a good idea to sneak this shop into your itinerary after you grab your numbered ticket at the roastery.

Yakumo carries a black and white theme throughout the designs of the shop and its ramen offers. They serve two styles of broth, a lighter shoyu, and a darker shoyu. Given that they kinda pioneered this style of lighter broth, I opted for the shiro dashi version of the wonton ramen. The shoyu flavor here is less dominant than your average shoyu ramen, but at the same time, it allows other ingredients used for the broth to shine while still accompanying their plump wontons perfectly.

While I really enjoy the shiro dashi on the ramen, I still feel like it's a bit lacking on the tsukemen as I crave more impactful dips. I think going with the kuro dashi with the darker soy sauce blend would be the way. I do love the wider noodle strands here tho, and Yakumo's wontons are as...

Yakumo, the eight clouds! The Michelin bib gourmet Wonton Ramen! First, if you're coming here be prepared to WAIT. I came on a week day at about 12 noon and the line was looong. That said, people tend to eat quickly and line moves pretty fast. The queueanagamentbos top-notch: queue outside - go in - order from the machine - queue on the bench inside - come to the counter to be served.

As advertised, it's a chic, nicely designed and we'll thought-off ramen place that specializes in wonton noodle soup. You have the white (shio=salt) based, and black (shoyu=soy sauce) based stock and you can add on shrimp or pork wonton dumplings. You have the "full" (three meat, three shrimp dumplings) and the "half" (2 of each). In addition they also serve "Shina Soba" (Just the ramen with no wonton), and "tsuke soba" (noodles and broth seperatly).

Vibe is nice and service is efficiant as you'd expect. I am always surprised at the soundtrack choice (radio station?) But the ramen is really good. Broth is deep and delicate and the wonton dumplings are stuffed as they should be. it's a Japanese Wonton Ramen and quite unique if you are used to eating Wonton in Hing Kong etc.

All in all, If you don'tind waiting for 20-30 min. at least on a...

Yakumo deserved its Michelin Bib Gourmand. From it's history, it seems that the chef's delicious shirodashi broth, made from white soy sauce, sparked a trend among other ramen restaurants to start serving ramen using white soy sauce.

I've tried the shirodashi ramen, and what stood out was its inclusion of two styles of wanton dumplings - shrimp and pork, apart from the usual chashu, negi and bamboo shoots. The wantons were well made, each having enough chew and burst in flavour. If there is an area to further level-up, it is to use thinner skins for the wantons.

It's a different take from the usual Japanese ramen, yet delightful. Yakumo is located at the outskirts of Shibuya, off the usual tourists paths but is well worth the detour.

I love ramen, and this is now on my revisit and...