利尻らーめん味楽新横浜ラーメン博物館店

I’m often invited to the press opening events at the Shin Yokohama Raumen Museum. The visiting shops are all interesting, but this one in particular had me excited.

Years ago, I visited Rishiri Island, just about the farthest north you can go in Japan. While there, I tried a ramen shop, was massively disappointed, and figured that the island’s famous konbu seaweed had no effect on the local eats. I few weeks later, the director of the museum told me about a ramen shop on the other side of the island, a shop that was rich and full of local umami. I completely missed out, and Rishiri isn’t the kind of place you visit often.

Years later, and they (the good shop) are popping up shop in Yokohama. Now’s my chance!

You know your island is obscure when your business card has to explain where it is.

Well, most foodies know about Rishiri, and chefs from around the world love this konbu in particular.

Quite an impact in this bowl. A bowl of 焼き醤油らーめん – fried soy sauce ramen.

While most ramen simply ladles in a spoonfull of soy sauce tare seasoning, Miraku fries it up in a wok. This gives it a stronger, almost burnt flavor. Add this initial impact to the mellow umami from the Rishi seaweed and you’ve got a solid bowl.