Soba No Mise Hirama (そばの店 ひらま) Yonezawa

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Yonezawa All Ramen Beast in Japan

Ratings from the web

Tabelog

3.66

Cuisine

Ramen, Tsukemen

• 2022
• 2019

Dinner at そばの店ひらま

on 10 Feb 2022

by Ramen Adventures

Ramen road trip! Hirama is way up in Yamagata Prefecture at a minor station. There’s also a 15-minute walk to get to the shop. Totally worth it though. Handmade noodles in a classic shoyu soup. Farmland ramen? Sure, I feel confident calling it that.

Full write up on my website.

@ramenadventures #ラーメン #らーめん #日本 #東京 #food #foodporn #ramen #instafood #foodcritic... More

Ramen road trip! Hirama is way up in Yamagata Prefecture at a minor station. There’s also a 15-minute walk to get to the shop. Totally worth it though. Handmade noodles in a classic shoyu soup. Farmland ramen? Sure, I feel confident calling it that.

Full write up on my website.

@ramenadventures #ラーメン #らーめん #日本 #東京 #food #foodporn #ramen #instafood #foodcritic #foodpics #instafood #hashtagskindalame #restaurant #美味しい #旨い #ramenadventures #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #delicious #foodoftheday #foodpics Less

8 / 10

Ramen at Hirama (そばの店 ひらま)

on 16 Oct 2019

by Abram Plaut

Recommended bowl: OG Yamagata noodles

Legendary old-school style Yamagata ramen shop, originally opened in 1960, as a noodle supplier named Hirama Seimen. Original master Hirama-san opened the ramen shop in 1972, with his son currently in charge, and grandson training to take over as third generation master someday. The soup here is a clear shoyu broth containing chicken, pork and fish. The house-made noodles are aged for two days before being hand pounded and boiled to order. To maintain freshness,... More

Recommended bowl: OG Yamagata noodles

Legendary old-school style Yamagata ramen shop, originally opened in 1960, as a noodle supplier named Hirama Seimen. Original master Hirama-san opened the ramen shop in 1972, with his son currently in charge, and grandson training to take over as third generation master someday. The soup here is a clear shoyu broth containing chicken, pork and fish. The house-made noodles are aged for two days before being hand pounded and boiled to order. To maintain freshness, the noodle boiling water is changed after six or seven noodle portions have been made. One of the best in Yamagata. Less