I am a fan of salt ramen. The soup is crucial, and the simplest way to enjoy it is with salt ramen. Soy sauce and miso are like toppings on top of that. Of course, if you eat soy sauce ramen or miso ramen after salt ramen, you can still taste the broth. Now, about this salt ramen. The broth is delicious, but somehow it doesn't taste as good as salt ramen. Maybe it's because of the kombu? Certainly, I crave the flavor of soy sauce. But with such a delicious broth, salt ramen should be tasty too. I'd like a ramen pro to try this. I'm saying it's not that delicious, but it's actually quite tasty. Considering the quality of this broth, that's what I mean. Also, the noodles are a bit rough, like the yellow Sapporo ramen noodles. I think this shouldn't be a big deal. These noodles go well with certain types of ramen. When eaten together with toppings, they're perfect for miso ramen. But for salt ramen or soy sauce ramen, they lack the slippery texture and chewiness. The satisfaction after slurping is not strong enough. I've been quite critical, but it is delicious. I understand why there's always a line. Maybe it truly shines when turned into a yakisoba ramen.

Recommended by the staff at the inn, I visited this place. I had to write my name on a waiting list even before the store opened. There were already eight groups waiting 30 minutes before opening. The parking lot was a bit difficult to find a spot, but there were spaces in both the front and back of the store. The interior of the store was surprisingly spacious and clean, with touch panel menus. I ordered the classic soy sauce ramen with shredded kelp topping. Unfortunately, my companion made a mistake. They chose habanero topping for flavor enhancement, expecting it to come on a separate plate, but it was mixed into the ramen. The kelp came separately, but the habanero was mixed in! This definitely needs a warning sign!! I reluctantly ate it without asking for a remake. The soup had a delicious blend of soy sauce and kelp dashi, with curly noodles. Those ordering should be careful!!

I came to Rebun Island to go mountain climbing. Since the climb is tomorrow, today I went on a sightseeing drive. I made a reservation at this restaurant for lunch, so I visited around 10 o'clock and had a meal when they opened. The service was very good, the ramen was delicious, and I had a pleasant time.

This is a review of the restaurant in Rishiri. I had heard good things about it and had tried their dried noodles before, which were delicious, so I had high expectations. There were surprisingly many options, but I decided to go with the soy sauce flavor. The noodles were thick, but you could change them to thin if you wanted, I went with the standard first. When I tried it, the rich kelp broth had a delicious aroma. The noodles were cooked just right, slightly firm curly noodles that paired well with the soup. They also paid attention to the toppings like chashu and bamboo shoots. The only thing that bothered me was a slight smell of instant fried noodles when the soup cooled down a bit. It wasn't bad, just something I hadn't experienced in a ramen shop before. Overall, it was delicious and satisfying. I was once again impressed by how well the dried noodles they sell as souvenirs can recreate the taste. Thank you for the meal!

Salt Ramen (with an additional slice of chashu and grated tororo kelp) for 1140 yen. Still moved by yesterday's experience, I couldn't just stay idle at home, so I decided to visit the same restaurant again, but this time one day later. Today, I tried the salt ramen. Even though the specialty of the restaurant is the soy sauce ramen, the salt ramen was also delicious! The broth was different and truly outstanding. Dan Dan Noodles for 950 yen. For my second bowl, I tried the Dan Dan Noodles. Although they also had miso ramen and tsukemen, I decided to go for the most different option. The chashu was diced instead of minced, and while it was tasty, I couldn't help but feel that the soy sauce ramen was the most suitable choice for truly appreciating the delicious broth.

I had tried the branch of Ramen Museum in Shin-Yokohama before, but it didn't quite hit the spot. Finally, I was able to eat at the main store. I ordered the grilled soy sauce ramen (with grated yam) just like at Ramen Museum. As I expected, it was a completely different experience here. The grilled soy sauce was fragrant, similar to a light ma-yu without being overpowering. The soup was easy to drink. Ah, I am satisfied! So, I recommend going to the main store to eat!

I topped my soy sauce ramen with tororo kombu and also had three-colored dumplings. The soup made with Rishiri kombu was irresistible. It had a strong initial flavor but was also gentle. The tororo kombu topping surprisingly went well with the ramen. Towards the end, the flavor may become slightly strong, so adding the tororo kombu at that point might be a good idea. Around 10 am, they start giving out waiting numbers, so I wrote my name around 10 am and returned just before opening time to smoothly enter without much wait. Orders are placed through a touch panel, and payment is also done through self-checkout, which I found to be a fantastic setup. It was a wonderful ramen shop worth coming to.

It was very crowded when we arrived right after the opening, with already two groups ahead of us in line. We had to wait for about 2 hours to be seated. It seems like you can write your name on the waiting list about 2 hours before the opening, so it's a must on weekends! As for the taste... it was delicious. The dashi was slightly rich and the gyoza was tasty. There was also a spice that added an extra kick to the flavors! If you're in Rishiri, you should definitely try it out. My partner rated it 4.0 stars.

I arrived around 9:20 after reading that the registration desk would be set up around 9:00. I was the 6th person to register and then headed for a sea urchin catching experience tour. I made sure to return by 11:20. By the time I checked around 11, the alphabet and numbers were already written, so it seemed like I could join in the first round. At exactly 11:20, attendance was taken, and I quickly ordered soy sauce ramen (930 yen) - three servings, white dumplings (420 yen), and three-colored dumplings (420 yen each), along with shredded kelp (120 yen). Unfortunately, curry was not available. The food arrived in about 10 minutes. The soy sauce had a nice aroma, and the soup, despite its color, was not too strong, with a good kelp flavor. The noodles were yellow, slightly firm curly noodles from Nishiyama Seimen, which paired well with the soup. I added shredded kelp halfway through to change the flavor a bit. The kelp was strong in taste, so I added it gradually. The dumplings had a slightly thick, chewy skin, which I also managed to finish. I also bought some souvenirs, feeling very satisfied. Thank you for the meal. Now, should I go to Milpiss?

I visited for lunch on a regular day. It operates on a reservation system, so I wrote my name around 10 am and was able to visit other sightseeing spots until 11:20. I ordered using a touch panel. I ordered the signature dish, soy sauce ramen. Since there are many seats, if ordering on the touch panel is slow, it may take some time before the food is served. The kelp broth was incredibly rich, completely different from the animal broth ramen I usually eat, and had a gentle taste. I ate it all without thinking. I also tried a bite of the topping, tororo kelp, that my companion ordered, and it was delicious, with a completely different texture from the tororo kelp I usually eat. The payment was done at a self-checkout. It's a popular restaurant, but the operation was smooth, and I was able to spend time without much waiting. It was worth coming to Rishiri.

Travel to Rishiri Island, the main purpose (lol) is to visit "Ramen Miraku (Miracl) Main Store". It has been selected in the "Michelin Guide Hokkaido 2012 Special Edition" and the "2017 Special Edition Bib Gourmand". The restaurant is located in the Kutsukake area of Rishiri Island, and we arrived around 10:40 am on Saturday. There is a parking lot next to the restaurant with space for 7 cars, so we parked there and signed the "order sheet" at the entrance. We were the 10th group, 18th in line. After signing in, we just had to return by 11:20 am, 10 minutes before the opening time. However, if you leave the parking lot, you may not find a spot when you come back, so we waited in the car in the parking lot for a while. Around 11 am, the parking lot was full, and there were about 40 people signed in by the time of opening... And then, at 11:30 am, the restaurant opened! We were guided to our seats by the staff's call. The seating area had 4 tables for 4 people, 2 tables for 2 people, a 3-seat counter, 3 tables for 2 people on the left, and 4 tables for 4 people in the back tatami room. We ordered the most popular "Grilled Soy Sauce Ramen"! After waiting for about 10 minutes, the long-awaited ramen arrived. The soy sauce aroma was delightful! The soup is a combination of a Japanese-style soup made from chicken bones, pork bones, and Rishiri kelp. The balance was excellent, and it was a soup packed with plenty of umami. The noodles were medium-thick curly noodles with a chewy texture that complemented the soup very well. The toppings included chashu, menma, seaweed, white and green onions. Of course, we finished every last drop of the soup! Ah, it was delicious! You can also try it at the Ramen Museum in Shin-Yokohama, but I think it's worth coming here to eat. I was finally able to visit this restaurant and I am very satisfied. Thank you for the meal!

Visited the main store in Rishiri Town. Actually, I had eaten ramen at another shop an hour before. Normally, I wouldn't be able to eat ramen again, but I felt a sense of duty to visit Ajigaku due to its reputation. I was feeling negative about visiting with the thought that maybe I had gone in the wrong order. However, it was completely different! When I took a sip of the soup, I could clearly feel a deep richness that was different from any soy sauce I had tasted before. I'm not sure if this is thanks to Rishiri kelp, but it has a unique, refreshing yet deep flavor. The way the medium-thick noodles intertwined was also wonderful, and I realized that it was indeed a specialty shop (which stood out compared to the shop I visited earlier, being a cafeteria). The topping of tororo kelp was excellent as well, and I believe that this texture can only be enjoyed if it comes from the place of origin. When added to the ramen, the slimy texture served as a nice accent. I often see Ajigaku at department store events, but I found it to be much more delicious than I had imagined. Please try it at the main store!

My husband decided to use up the miles we had saved by taking an unexpected trip to Rishiri. When you think of Rishiri, you think of kelp and sea urchin, right? What else is there? We usually order Rishiri tororo kelp by mail order, but...kelp is incredibly delicious, but...I realized that there is very little information about Rishiri (laughs). I found this restaurant while searching for information, which is said to be the most difficult ramen shop to visit in Japan, having won a Michelin star. So, we decided to visit (since we probably wouldn't go to Rishiri otherwise). We arrived before opening and wrote our names in the register outside. There were quite a few names already listed. Thanks to writing our names, we were able to enter smoothly as soon as the restaurant opened. We were seated in the back tatami room. We ordered the signature "Yaki Shoyu Ramen" with tororo kelp and two menma bamboo shoots, as well as one slice of chashu pork, and the "3-color Gyoza" as toppings. The 3-color gyoza comes in three varieties: normal, spicy, and bamboo leaf. The gyoza arrived first after about 20 minutes of waiting. Hmm...they're small...for this size, the price seems a bit...not so great. Now, how do they taste? Normal...just average. Spicy...as expected, the skin is spicy. Bamboo leaf...no hint of bamboo leaf flavor (laughs). They are like normal gyoza, similar in size to one-bite gyoza with thick skin. Maybe we didn't need these... About 10 minutes later, the ramen arrived. The tororo kelp was served separately in a small dish. They instructed us to gradually mix the tororo kelp while eating. This is the birthplace of high-quality kelp after all. First, I tried the soup without adding the kelp. What is this...such an elegant and refreshing soup, yet it has an incredibly rich flavor. How is it possible to create such a deep soup with the essence of kelp? Oh...this is an encounter with the unknown...a soup that I could drink forever... Not "burnt soy sauce" but "grilled soy sauce," maybe that's the key. There is no hint of any animal-based "something," making it seem good for the body...if you consume this soup daily, you might get beautiful skin, or if you're thin, you might even grow hair (which is impossible). It's a guilt-free ramen soup. The noodles are medium-thick curly noodles, and although there are various options like thick straight noodles, I prefer this one the most. The cooking is just right. The chashu pork is large, about 10 cm long. It's tender and melts in your mouth. The menma bamboo shoots are hosaki menma, also about the length of long chopsticks. I like crunchy menma, but the soft one is delicious too. After eating for a while, we mixed in the tororo kelp. OMG...this is mind-blowing! It's so shocking that I burst out laughing. The rich flavor of the kelp combined with the flavorful soup! What is this? A flavor-concentrating weapon? Your mouth explodes with flavor, right? No, it's not an explosion, it's drowning in the sea of flavor in the soup! The noodles and smooth tororo kelp intertwine, and as you continue to eat...is there such a happy ramen like this? And just a few more bites, and I gave up. Oh, you can't leave this soup! You can't leave the essence of the kelp nurtured by the sea of Rishiri! Honey, finish it all☆ (laughs) I thoroughly enjoyed the delicious meal~! (Well, my husband did) I would love to visit this restaurant if it were nearby~ They have a second branch in Shin-Yokohama, so why not in Sapporo? I understand that they need to keep the turnover high because customers keep coming in, but I felt a bit pressured when they hurriedly and with a difficult expression cleared the dishes before we even left the table (laughs). But thank you for the wonderful meal♪ It was so delicious that I couldn't resist buying raw ramen and tororo kelp as souvenirs♪ Thank you for the meal♪ Please open a store in Sapporo soon~ (laughs)

For lunch on Rebun Island, we went to "Ramen Miraku," which has even been awarded the Michelin Bib Gourmand. When we arrived around 13:15, there were still a few groups of people waiting, but after waiting for about 15 minutes, we were able to get in and there were only 2 more groups waiting behind us. By the time we left, the place was almost empty. The interior of the restaurant is very clean. We ordered using a tablet. We chose the most popular dish, the Yaki Shoyu Ramen for ¥930, and the 3-color Gyoza for ¥420. We opted for the large size for an additional ¥100. The Yaki Shoyu Ramen is described as "a dish made with plenty of Rebun kelp, combined with soy sauce that is cooked until almost burnt, resulting in a fragrant and deeply flavorful dish." Indeed, Rebun is famous for its kelp, so they use a lot of it in this dish. The flavor is a bit strong, but you can definitely taste the sweetness and richness. The noodles are glossy and have a nice firm texture. In the middle, there is a generous amount of green onions, delicious large slices of chashu, and surprisingly, shredded wood ear mushrooms. The menma (bamboo shoots) were long, about 20cm in length. The 3-color Gyoza were juicy, slightly spicy, and made with a chewy skin. It's worth noting that they have a branch at the Shin-Yokohama Ramen Museum.

[Trip diary of Rishiri Island] Rishiri Island, known as the "floating island of dreams" with Rishiri Fuji towering over the Sea of Japan. It is a beautiful island from every angle, blessed with sea delicacies like Rishiri kelp and sea urchin, as well as spring water from Mount Rishiri. A 20-minute drive from Oshidomari Port Ferry Terminal to the town of Kutsugata, you will find the main branch of "Rishiri Ramen Miraku" (Miraku Ramen) where they use high-quality Rishiri kelp generously in their ramen. This popular ramen shop, which also has a branch at the Shin-Yokohama Ramen Museum, is considered the number one ramen shop in the farthest reaches of Japan. The popular menu item is the soy sauce ramen with high-quality Rishiri kelp. Many ramen enthusiasts from all over the country visit Rishiri Island to seek out this ramen. If you have landed on Rishiri Island, be sure to visit "Rishiri Ramen Miraku" (Miraku Ramen). Enjoy the painstakingly made soy sauce ramen by the owner, Mr. Ebisaka. [Rishiri Ramen Miraku's Ramen] *Comments are written on the photo. ◆Soy Sauce Ramen ☆Soup◎Double soup made with high-quality Rishiri kelp and animal-based soup with vegetables, pork bones, and chicken bones. The soy sauce base is burnt in a Chinese wok to create the soup. ☆Noodles◎Medium-thick aged curly noodles ☆Ingredients◎Bean sprouts, homemade chashu (roast pork), menma (bamboo shoots), green onions, roasted seaweed The interior of the restaurant, which was renovated from a seafood wholesaler, has 44 seats including table seats and raised tatami seats. Despite being on a weekday lunchtime, there was a constant line. The opening hours are short, from 11:30 am to 2:00 pm, making it impossible to eat on the same day for those who travel from Tokyo or Kansai to visit "Rishiri Ramen Miraku." It is likely the most delicious ramen shop in the farthest reaches of Japan, recognized by the Michelin Bib Gourmand. I also bought the soy sauce ramen as a souvenir. It was delicious!

The restaurant is known for its grilled soy sauce ramen with tororo kelp topping. I visited during opening hours and was able to enter without much wait. The ramen had a strong soy sauce flavor with a hint of high-quality Rishiri kelp broth. The tororo kelp topping was delicious, but I think it may be a better match with salt ramen instead of soy sauce ramen. It was a rare opportunity to visit Rishiri Island, and I'm glad I came. Thank you for the meal.

Yes, this summer I am preparing to conquer the number one peak of the Hyakumeizan. However, despite looking forward to it, I feel like my back is breaking. Neglecting to lock the door and hating thieves is the height of folly, but this too is fate. With commercial activity everywhere, it may be similar to a Super Hornet. Just like with delicious soy sauce, Maverick is delicious.

I have been to the Shin-Yokohama Ramen Museum before, but this time I decided to visit "the hardest place to get to in Japan," Rebun Island. In the dead of winter. I tried the grilled soy sauce ramen for ¥950 and the tororo kelp for ¥100. The double soup with plenty of Rebun kelp was quite salty but it was perfect for the northernmost region. It was warming and delicious! It was worth the trip.

This is a delicious ramen shop in Kutsugata, Rebun Island. The dashi broth made with kombu from Rebun is flavorful, and the burnt soy sauce adds a nice touch. It is recommended to arrive about 30 minutes before opening, write your name on the list, and browse for souvenirs at a nearby fish market.

On the second day of my trip to Rebun Island in early autumn 2022, the weather was still rainy due to the influence of a typhoon. I had planned to rent a bike in Oshidomari, but the rain forced me to change my plans. Instead, I took a bus from Oshidomari to Kutsugata. In Kutsugata, there is a popular ramen shop on the island called Raimakuhonten, which was featured in the Michelin Guide Hokkaido edition. It is said that some tourists come to Rebun Island just to eat the ramen here, as there is also a branch at the Yokohama Ramen Museum. Before 10 am, a waiting board is placed in front of the shop, where you need to write down your name and the number of people in your group. You must return to the shop by 11:20 am, 10 minutes before it opens. Due to my lack of information, I ended up waiting for almost an hour. When I arrived at the shop 10 minutes before opening time, there were already many customers waiting. The waiting board, which can accommodate 22 groups per page, had already moved to the second page. I waited in the rain with an umbrella. After about 30 minutes, I was seated in a tatami room at the back of the shop. I took off my shoes and sat at a table. Looking around, I saw that everyone was still waiting. I decided to be patient. I ordered the Three-color Gyoza (420 yen including tax), the Soy Sauce Ramen (930 yen including tax), and a glass of beer (310 yen including tax), which is a privilege of walking travelers. The gyoza was juicy, spicy, and flavorful, but a bit pricey for 3 pieces. Then came the Soy Sauce Ramen, featuring a large piece of chashu, bamboo shoots, sliced wood ear mushrooms, roasted seaweed, and green onions on top of medium-thick curly noodles made by Nishiyama Seimen in Sapporo. The soup was a combination of a rich soy sauce base and a double soup made from locally sourced Rishiri kombu and pork and chicken bones. The burnt soy sauce added a fragrant aroma to the soup, enhancing the umami flavor of the kombu and meat broth. After waiting for almost an hour, my expectations were high. The ramen had a unique flavor and was indeed delicious. It was a good experience and a learning opportunity. The meal lasted for 20 minutes. It was already 12:40 pm, and there were no customers waiting outside the shop. If you come around 1 pm, you might be able to eat without waiting. It was a valuable experience and a delicious meal. Bon appétit!