ICHIRAN Taipei Flagship — Restaurant in Xinyi District

“Gimmicky and over-priced”

Arrived at 一蘭拉麵 (Ichiran)at 11:53 AM and was greeted by a 19 minute wait at one of Taipei’s newer ramen transplants. The serpentine line quickly filled in behind me. My fellow diners and I were each handed an order form with which to custom design a bowl of ramen in terms of the richness of broth, amount of preordained garlic, level of spiciness, and so on and so forth. Only thin Hokkaido style noodles are offered. From outside the front door, we were led by twos and threes inside...to an antechamber to wait some more. Anticlimactic to say the least — this was some highly orchestrated waiting. Finally, I was ushered to a counter separated by partitions to form individual alcoves. Each alcove was equipped with a cold water spigot and a melamine cup. After an attendant took my order form, he pulled down a bamboo curtain further sequestering me from human contact and making for a slightly claustrophobic dining experience. My privacy on three sides thus amply safeguarded, I took a moment to imagine myself the denizen of a densely crowded Pacific rim metropolis where solitude was so highly cherished that even its illusion was prized as a luxury. Oh wait, that’s my actual life.

On to the ramen. Around ten minutes after my order form was whisked away, a brightly colored bowl of noodles was placed before me with a dollop of chili powder standing in stark contrast amidst the golden broth, all of which was set off by the black melamine bowl. Overall, the presentation was charmingly picturesque. A lot of attention is being paid to these details I thought to myself as I plied chopsticks and soup spoon. First, I downed the paper-thin slices of roast pork shoulder, highly seasoned and tender. They were quite acceptable that first time, but on my second visit, were unforgivably dry, and the fact that they were sliced so thin, helped mask that glaring flaw. Details, details. The thin noodles were ok as well, but softened quicker than I expected, and had a slightly brittle, chalky texture. The chili powder was fine enough in itself, but the real star of the dish was the broth. Silky smooth with full-bodied umami overtones, I slurped down every last drop. I heartily endorse the broth though its radiant golden hue leads me to suspect the inclusion of some food additive if not actual artificial coloring.

The positives now lauded, I ought to mention my chief gripe with Ichiran, which is its blatant nickel and diming. At the two Taipei locations I visited, Ichiran had the brass to charge extra for accompaniments that other ramen shops provide free as a matter of course. I’m not talking about gyoza or chashu rice (叉燒飯) but rather eggs and even seaweed for Pete’s sake. To enjoy a soft boiled egg with your noodles will run you NT$38 extra. Two squares of nori, another NT$38. Would you like some complimentary extra noodles? Not at Ichiran — that’ll be NT$58 more please. Cha-ching. For the same NT$220 bowl of ramen I enjoy at my favorite shop, I would fork out a whopping NT$488 at Ichiran, given that their base model already starts out at a steep NT$288.

That’s not to say that Ichiran doesn’t fulfill a niche within Taipei’s already overcrowded ramen scene. After all, they are open 24 hours, and it’s not impossible that I should feel the need to wait in line and overpay for a gimmicky bowl of ramen at say, 3 in the morning. It’s not entirely impossible, but then again, it’s not entirely probable either given that Taipei has much cheaper and better alternatives at...

Ichiran Taipei Main Branch delivers an unparalleled ramen experience that truly deserves every bit of its reputation. From the moment you step inside, you’re greeted with an atmosphere that perfectly balances traditional Japanese charm and modern efficiency.

The signature Tonkotsu ramen is nothing short of perfection. The broth is rich, creamy, and deeply flavorful, with a perfect harmony of umami that lingers on your palate. You can customize every aspect of your bowl—richness, spice level, garlic, noodle texture—ensuring your ramen is tailored to your taste. The noodles are cooked to absolute perfection, firm yet tender, and the tender slices of chashu melt in your mouth.

The private dining booths enhance the experience, allowing you to savor your meal without distractions. It’s a great concept that lets you fully focus on the flavors while maintaining an intimate and unique atmosphere. The staff is attentive yet unobtrusive, providing quick service with a friendly demeanor.

For first-timers, the ordering system is seamless and fun, adding to the overall experience. The detailed explanations and user-friendly forms make it easy to customize your meal.

Ichiran Taipei Main Branch is more than just a ramen shop; it’s a culinary journey. Whether you’re a ramen aficionado or a casual diner, this is an experience you cannot miss. I left feeling completely satisfied, already planning my next visit. It’s truly worth the hype and lives up to its legendary status.

Highly...

Much like Din Tai Fung but to a much greater degree, this place is a cultural experience far more than it is a culinary one. Bustling, manic, ultra-organized but also chaotic, these places are beloved by the Taiwanese public and massed at due to hype and cultural beliefs that crowds=good. However, in practice the food is average and not worth the long wait, rules, interrogations by staff, box-like seating, and chaotic, stressful surroundings. They make for an overall poor dining experience compared to the great dining experiences available so nearby in Taipei.

Employees shout across the restaurant, there are many loud noises and a general atmosphere of mania pervades. Customers and staff frequently jostle your seat, and you are bombarded with questions and problems from the stressed staff- there seems to be a serious issue that requires a long, complicated resolution all the time.

This could all be forgiven if the (relatively expensive) food was actually worth it, but alas, it is merely average. Most ramen in Taiwan isn't very good by Japanese or American standards, and this place is only slightly above average for Taiwanese standards- better ramen exists for cheaper and a better environment in Taipei.

Overall, unless you are starving late at night or want the cultural experience of being part of one of the most intense dining experiences in the country, don't...