Yataro Morioka

On my road trip through Iwate Prefecture, I was on the hunt for homemade noodles and a simple, well-balanced salt broth. Why? Because when a shop takes the time to make its own noodles from scratch and craft a broth seasoned with salt that enhances the other ingredients, you can really feel the region’s authenticity and simplicity.

I arrived at 10:45, and there were already six people in line. It’s about a 25-minute walk from the nearest train station, but luckily, we drove. The interior feels more like a sushi restaurant than a ramen joint; wooden panels, calm lighting, and a hidden kitchen tucked behind a doorway that chefs slip in and out of.

The menu is simple, and the cheapest bowl will only set you back ¥650. I went for the shio (salt) ramen with homemade noodles. They were crinkly, firm, and full of character. The soup is mainly chicken and fish-based, light yet deep. They also serve a tantanmen that looked divine, but this time, I was after something simple. Less