らぁめん葉月

Hazuki falls under the Mix category of ramen. This category came around in the last few years to give a home for soups blended with fish. It’s often a double soup made with traditional pork and chicken broth and seafood dashi made with plenty of skipjack tuna and other dried fish. Expect big levels of umami. Hazuki is ranked high in this category with a 96.105 on the ramen database and a 3.9 on Tabelog. Respectable scores!

The tare seasoning has some intense ocean umami. White soy sauce is blended with dried shrimp, scallops, konbu, and French salt.

The toppings are a solid match for the soup. There’s probably a more elegant adjective, but I’ll call these chunky toppings. The chunky slice of roast pork chashu isn’t too tough, a problem that many shops like this have.

Chunky bamboo shoots that are slightly sweet. The texture shouldn’t be too hard. These were excellent, as was the slice of chicken chashu.

Plump wontons. By the way, check out this video from Ramen Walker TV. I’m not on the show this time, but it’s still worth a watch.

The photos on the wall are of two of the most famous ramen critics in Japan. Ohashi-san on the left and Susuru-kun on the right. The old guard and the new.

As of writing (November, 2021) Hazuki is listed as temporarily closed. Please check that they are open if you plan on trying this stellar bowl.

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

らぁめん葉月 (Hazuki in Tamagawa, Tokyo)

ラーメン二郎三田本店 (Ramen Jiro Mita Honten in Tokyo)

松福本店 (Shofuku in Numazu, Shizuoka)

BASSO in Ikebukuro

らぁめん 葉月 (Hazuki in Tamagawa, Tokyo)

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ラーメン二郎三田本店 (Ramen Jiro Mita Honten in Tokyo)

松福 本店 (Shofuku in Numazu, Shizuoka)

BASSO in Ikebukuro

らぁめん葉月 (Hazuki in Tamagawa, Tokyo)

松福本店 (Shofuku in Numazu, Shizuoka)