Ajito Ramen — Restaurant in Datong District

Tucked on a touristy side street, this ramen shop has amazing fish-broth ramen. The broth arrives pale gold, clear yet intensely aromatic—think bonito smoke, niboshi depth, and a clean tidepool salinity that never turns bitter. It’s layered, not loud, with a lingering umami that makes you sip before slurping. Thin, straight noodles carry the broth without stealing its voice, springy with just enough bite. Toppings feel intentional: a sheet of crisp scallions, gentle chashu that adds sweetness, a jammy ajitama, and a flick of yuzu zest that brightens every mouthful.

Service is swift and unshowy; cooks call tickets like drummers, and bowls land steaming within minutes. The room is compact—ten seats, soft cedar, noren swaying with each new guest—so expect a wait at peak hours. Prices are fair for the craft, and the extra niboshi oil is a must if you like darker bass notes.

If you’re chasing porky heft, look elsewhere; this is ramen for people who want clarity and precision. I left feeling light, satisfied, and a little mesmerized by how ocean and fire can meet in one honest bowl. Next time, I’m ordering two bowls without...

At this famous ramen spot, we popped by on a Thursday evening, braving a lengthy queue. The staff were lovely, providing friendly service. Ordering via the vending machine was a breeze, allowing us to customize our ramen experience – from noodle type and texture to soup flavor, and even other menu options. The ramen I ordered for was simply scrumptious – bursting with flavor. The tender, fragrant roast pork and the comforting, mellow soup made for a truly delightful meal. Surprisingly, the medium-sized bowl was more than generous and left me feeling completely satisfied. It's a bit of a bummer, though, that adding extra noodles, which used to be complimentary, now comes at an extra cost. The small size remains unchanged, but the medium and large sizes come with an additional $10 and $20, respectively. Nevertheless, the ramen is absolutely worth it, and I highly recommend trying it if you find yourself in Taipei. Despite the cozy atmosphere, the chefs and staff are all so friendly, lively, and eager to assist. P.S. Don't forget your cash – they only accept...

Now I understand why this ramen shop was confusing to me & in some other reviews. A “tonkotsu ramen” (豚骨ラーメン), by definition, is based on pork bones broth with chashu (sliced pork belly, by definition). The tonkotsu ramen here at Ajito used pork bones broth together with “chicken thighs cooked in a chashu style” as its default topping. This was not specified in the menu, which listed simply “tonkotsu ramen” as a main dish while also listing “chashu pork slices” as optional add-on. Leading customers to expect chashu pork slices to be seen in the tonkotsu ramen. While the ramen itself was absolutely delicious & worth the wait, I personally disliked the misleading branding & visual cues where pigs were featured as a decorative theme, misleading me to think that I could get a typical tonkotsu ramen here. A more realistic description of this flagship main dish should be a “chicken ramen”, considering it’d make sense to highlight the meat rather than the broth when the entire dish used a recipe different from...