猪骨ラーメン Imabari

醤油ラーメン / Shoyu Ramen / Shishikotsu Ramen — Ōmishima Island, Ehime

Wild boar ramen soup uses a broth made from local boar bones, which are slowly simmered along with other seafood ingredients for over eight hours to bring out their flavor. Noodles are made with a custom recipe using Yumechikara wheat from Hokkaido. Shoyu is sourced from the Setouchi region. Salt comes from neighboring Hakata Island, lemons are pesticide-free and are locally grown on Ōmishima island. Boar chashu uses boar meat that has been low-temperature-cooked and seasoned with light soy sauce. All boar meat is harvested and butchered by local hunters. Also topped with menma, negi and togarashi. Boar chashu rice bowl on the side. Shio Ramen and Miso Ramen also on the menu.

Master Ryo Yoshii-san was an office worker in Tokyo, after turning 30 he felt a strong desire for more self-sufficiency so he moved to Ōmishima Island in 2015. He soon became a hunter on the island and noticed there was a healthy population of wild boars but not much ramen available. Thus the idea of wild boar ramen came to him, through trial and error he produced over 600 prototype meals which led to the creation of the current menu. The wild boars on Ōmishima live off a diet of mountain citrus fruits and acorns, it is said that compared to other boars in Japan their meat is odorless and they have smoother fat. Open lunch only, 11:30am-2pm. 13 seats. Since April 2018 @shishikotsu Less