Ichiran Taipei Second Branch — Restaurant in Xinyi District

An Ode to Ichiran My quest for the perfect bowl of ramen often feels like a pilgrimage, and sometimes, the journey itself is a story worth telling. On a bustling weekend afternoon, the line stretching outside Ichiran told me I wasn't the only one seeking a taste of their legendary tonkotsu. This is a common sight at any Ichiran, and it's a testament to its global popularity. My first attempt was thwarted by the sheer volume of fellow ramen enthusiasts, but a valuable lesson was learned: check in, get your number, and monitor your spot online. This clever system is a lifesaver, allowing you to explore the area without the dread of losing your spot.

The Solo Booth Experience My second attempt, a daring midweek visit at 6:30 a.m., proved to be the winning strategy. The doors opened to an empty, peaceful space, a rare and almost surreal experience at a place usually buzzing with energy. For a fleeting five minutes, I had the entire restaurant to myself, a true privilege.

The staff, while not bowing in the traditional Japanese style I've come to love and appreciate, were nonetheless incredibly welcoming and helpful. Their smiles were genuine, and their willingness to assist me with directions, despite the language barrier, spoke volumes about their commitment to excellent service. While I missed the ceremonial bow that adds a layer of reverence to the dining experience in Japan, the friendly and approachable service here was more than enough to make me feel right at home.

The Ramen Ritual Ichiran is a place of ritual, and the customizable order sheet is the centerpiece of that experience. I opted for the "medium" setting for all options, a safe bet for a balanced bowl, and I was not disappointed. The tonkotsu broth was a masterclass in flavor: rich and savory without being overly heavy, each spoonful a warm, comforting hug. The noodles were a perfect al dente, firm to the bite and with just enough chew to hold up to the flavorful broth. Each component worked in harmony, and the single serving was perfectly portioned, leaving me completely satisfied without feeling sluggish.

Verdict Ichiran has perfected a formula that transcends borders and cultures. Despite a few minor differences from its Japanese counterparts, the core of the experience remains intact: a delicious, customizable bowl of ramen served in a unique and focused environment. The value is excellent for the quality you receive, and the streamlined, organized system makes the process a breeze, even during peak hours.

I would absolutely recommend Ichiran to anyone seeking a consistently excellent ramen experience. It’s perfect for solo diners and groups alike, and the customizable nature of the menu makes it an ideal spot for both ramen connoisseurs and first-timers. My early morning visit proved that a little planning can go a long way in turning a long wait into a peaceful,...

Descending to the B1F of Ichiran Taipei Second Branch, the anticipation builds, especially with the visual distraction of ABC Mart across the way offering a glimpse of footwear fashion while one waits. However, the focus must ultimately return to the bowl before me: their Classic Tonkotsu Ramen.

The broth, that milky elixir promising pork-bone richness, arrived with a certain visual appeal. The aroma, while undeniably porky, lacked a certain profoundness. It was smooth on the palate, no doubt, and possessed a decent viscosity. Yet, the deep, resonant flavors that speak of hours of simmering, the collagen-rich intensity that clings to the tongue, felt somewhat understated. It was a competent broth, but not one that truly captivated.

The noodles, those slender strands crucial for carrying the broth, presented with an acceptable firmness. They offered a slight resistance when bitten, preventing them from becoming overly soft. However, the desired springiness, that delightful bounce that elevates the textural experience, was not as pronounced as it could have been. They performed their role adequately, but didn't contribute significantly to the overall symphony of the dish.

The chashu pork, a vital element of any good ramen, was undeniably tender. It yielded easily to the slightest touch. Yet, the flavor profile lacked a certain complexity. Where was the subtle sweetness from a careful marinade, the savory depth that comes from proper preparation? It felt like a component rather than a highlight. The nori, that delicate sheet of seaweed, offered a fleeting hint of the ocean. The signature spicy red sauce, a defining characteristic of Ichiran, delivered a noticeable kick of heat.

However, it felt somewhat like a separate entity, a condiment rather than an integral part of the broth's flavor tapestry. In conclusion, the Classic Tonkotsu Ramen at Ichiran Taipei Second Branch, while offering a unique waiting experience with the proximity of ABC Mart, ultimately delivers a ramen that is technically sound but lacks a certain soulfulness. It satisfies a craving, but it doesn't linger in the memory.

The fundamental elements are present, but the execution needs a more refined touch, a deeper understanding of flavor layering to truly ascend to the level of exceptional. It resides in the realm of satisfactory, leaving a feeling that more could have been extracted from the core...

Food: 5/5 Best Bang for the Buck: 5/5 OK for Western (American) Palate?: Absolutey! Service: 5/5 (you never see your server but they are attentive!)

We first discovered Ichiran near the Shibuya Train station in Tokyo after we landed at about 5AM after we landed, and it was like a magical place from Miyazaki's Spirited Away.

There were no human servers or other customers, and we had to use a vending machine to select our ramen. After selecting, a ticket was dispensed, and we all sat in tiny booths next to each other. After handing our tickets to our faceless servers on the other side of bamboo barriers, we waited for a few beats before the bamboo curtains lifted and we were presented with the best ramen we've ever had.

The noodles were not too tough, and the broth is incredibly rich and savory. It tastes like they've cooked the broth for hours on end. It's what I envision ramen should taste like when I'm back in the 'states, and I'm always somewhat disappointed.

Unlike other ramen establishments, Ichiran only has one broth: Tonkatsu, and one meat: pork. You can also get an egg, bamboo, seawood, extra noodles, broth, spicy sauce, and a side servings of vinegar, which you order from your paper menu that you get when you finally get sat.

In Taipei, we went at to this chain around dinner time, and it was far from empty. On the contrary, the wait time could range from 20 minutes to 60 minutes, and they don't take reservations. I would get there and get a number and then walk around the mall for a bit before checking back in periodically.

It's definitely an experience that merits a visit! I heard they just opened one up in Time Square (NYC), but a bowl of ramen can run you up to $50 a bowl. Here, you can get a bowl with extra broth and noodles for under $500 NTD ($20 USD). I could never resist adding a cold beer, and I've been curious about the yuzu sorbet, but I'm always too full to order it :)

They also sell instant versions of Ichiran at the gift store after you check out, and we made sure to pick some up for our trip back to...