Overview
Restaurant Views: 1,380
Awards
- Tabelog
- 2024 Bronze
- Ramen Beast
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Ramen Beast, #5.0
Ratings from the web
- Tabelog
- 4.10
Cuisine
Ramen, Tsukemen
Foodle Reviews
Embarking on a culinary pilgrimage from Tokyo, I found myself at the doorstep of Iida Shouten, a revered establishment nestled in the scenic locale of Yugawara, Kanagawa. Famed as a "Holy Land of Ramen," its storied reputation, crafted by a community of passionate enthusiasts and decorated by industry accolades, speaks volumes. Under the stewardship of Shuichi Iida, this ramen shop has etched itself as a sanctuary for those in pursuit of an unparalleled ramen experience. With an unwavering commitment... More
Embarking on a culinary pilgrimage from Tokyo, I found myself at the doorstep of Iida Shouten, a revered establishment nestled in the scenic locale of Yugawara, Kanagawa. Famed as a "Holy Land of Ramen," its storied reputation, crafted by a community of passionate enthusiasts and decorated by industry accolades, speaks volumes. Under the stewardship of Shuichi Iida, this ramen shop has etched itself as a sanctuary for those in pursuit of an unparalleled ramen experience. With an unwavering commitment to quality, underscored by the use of water purified through a reverse osmosis membrane system and a staunch policy against chemical seasonings, Iida Shouten stands as a testament to culinary excellence.
During my visit, I had the distinct pleasure of savoring their Shio Chashu Men, a salt-based ramen, adorned with meticulously chosen toppings: one wonton each of pure Kinkawacha pork and Sansui free-range chicken, complemented by a slice each of loin and belly from either Kirishima Plateau pure black pork or TOKYO X. This selection not only promised a rich tapestry of flavors but also highlighted Iida Shouten's relentless pursuit of perfection in ramen craft.
The foundation of this gastronomic masterpiece was the broth—a masterful concoction of chicken and pork, lending a profound depth of flavor that caressed the palate with its complexity. The salt tare, crafted from a blend of salts from the Kiribas Republic’s Christmas Island and various Japanese locales, infused with a rich kelp and scallop dashi, provided a subtle yet impactful layer of taste, enhancing the broth's inherent qualities.
The noodles, testament to Iida Shouten's dedication to the craft, were a blend of select domestically produced wheats, yielding a texture that was at once firm and yielding, adeptly capturing the broth's essence. The char siu, irrespective of being Kirishima Plateau pure black pork or TOKYO X, was impeccably tender, dissolving upon the tongue with each savory bite. The wontons—delicate bundles of pure Kinkawacha pork and Sansui free-range chicken—unveiled a flavor so vibrant, it elevated the ramen to new heights.
Consuming this ramen was nothing short of a revelation, a culinary odyssey that justified the journey from Tokyo. Every spoonful of broth, each morsel of noodle and topping, served as a testament to the art and passion embedded in the creation of the ultimate bowl of ramen. It was more than a mere meal; it was a homage to tradition, craftsmanship, and an unyielding quest for excellence. Iida Shouten's Shio Chashu Men was unequivocally the finest ramen of my life, a memorable experience that will resonate within my culinary soul for eternity. Less
飯田商店
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As the end of the year nears, it's time to reflect upon some of the highlight ramen meals this year. Despite a 40-minute Shinkansen ride plus a 20 minute rent-a-car drive and not to mention the difficulty in getting a slot here in the first place, our ramen team finally made it. Overlooking the hype and ranking of this shop, it is indeed definitively one of the best I have eaten. The velvety dark blend of 4 soy sauces, including one which has a... More
飯田商店
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As the end of the year nears, it's time to reflect upon some of the highlight ramen meals this year. Despite a 40-minute Shinkansen ride plus a 20 minute rent-a-car drive and not to mention the difficulty in getting a slot here in the first place, our ramen team finally made it. Overlooking the hype and ranking of this shop, it is indeed definitively one of the best I have eaten. The velvety dark blend of 4 soy sauces, including one which has a bit of age on it is the basis for the complex, unami bomb to which this soup is. Add in an array of the ultimate selection of chicken from Nagoya and Kagoshima and the finest pigs that would make any tonkatsu lover get excited and you get one of the most impressive soups of the 100+ ramen bowls i have had this year. The noodles, water and even salt use the finest ingredients also and there is literally nothing left to change. Is this definitely the best? At this top echelon of ramen shops, there are 3 or 4 places that are very very close.... its hard to pick just one! Max boom!
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevcheramen #ramen #ラーメン #らーめん #飯田商店 #kevchekanagawa TL4.10-B Less
Recommended bowl: Best of the best
Iida Shouten lies in the quiet seaside town of Yugawara, on the edge of Kanagawa prefecture. Ramen heads flock here from far and wide, however, as master Iida-san is known to serve up some of the finest bowls in all of Japan. The go-to for first timers might be the shio — a clear soup topped with golden chicken oil, multiple types of chashu and mitsuba leaves. The tsukemen comes with several varieties of dipping noodles, which are served in a clear soup of kombu... More
Recommended bowl: Best of the best
Iida Shouten lies in the quiet seaside town of Yugawara, on the edge of Kanagawa prefecture. Ramen heads flock here from far and wide, however, as master Iida-san is known to serve up some of the finest bowls in all of Japan. The go-to for first timers might be the shio — a clear soup topped with golden chicken oil, multiple types of chashu and mitsuba leaves. The tsukemen comes with several varieties of dipping noodles, which are served in a clear soup of kombu dashi. All of the noodles here are handmade. It's recommended to first try a few noodles separately with a bit of salt, almost like noodle sashimi.
The lines here used to be infamous, with the first customers of the day lining up shortly after midnight. As of 2020, the only way to dine here now is by securing a reserving via the website Omakase (https://omakase.in/en). Only around 200 bowls are served per day. Check master Iida-san's Twitter for updates: @iidashouta Less
The noodles are handmade at the rear of the shop each day. A blend of domestic wheats from across Hokkaido, Fukuoka, and Kagawa is used alongside natural lake water from Inner Mongolia and Okinawan Nuchi-masu salt.
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Iida Shouten (らぁ麺屋 飯田商店), Yugawara (April 2017)
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#cityfoodsters_iidashouten
Recommended in Yugawara
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- Ashikari
- 734 Miyakami, Yugawara, Ashigarashimo-gun, Kanagawa 259-0314, Japan
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1 Meal
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- LA BOTTEGA GOLOSA (ラ・ボッテガ・ゴローザ)
- 832-19 Kajiya, Yugawara-machi, Ashigarashimo-gun, Kanagawa-ken 259-0313, Japan
Address
2 Chome-12-14 Doi, 湯河原町 Yugawara-machi, Ashigarashimo-gun, Kanagawa-ken 259-0303, Japan
Hours
Tuesday: Closed
Wednesday: Closed
Thursday: 11:00 - 15:00
Friday: 11:00 - 15:00
Saturday: 11:00 - 15:00
Sunday: 11:00 - 15:00
Phone
+81 04-6562-4147
Website
Tabelog
https://tabelog.com/en/kanagawa/A1410/A141002/14038776/