Akayu Ramen Ryushanghai Akayu Honten (赤湯ラーメン 龍上海) Nanyō

Awards

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Nanyō All Ramen Beast in Japan

Ratings from the web

Tabelog

3.67

Cuisine

Ramen

• 2022
• 2019

Dinner at 龍上海 本店

on 10 Feb 2022

by Ramen Adventures

On the southern side of the prefecture on a Yamagata ramen hunt, you’ll find mega-famous Ryu Shanghai. Ryu Shanghai’s claim to fame is their aka miso ramen. Rich miso ramen with a dollop of spicy red flavor enhancer. Sure, they have a branch at the Yokohama Ramen Museum, but this is the honten, the head shop, and I had to go.

Full write up on my website.

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

On the southern side of the prefecture on a Yamagata ramen hunt, you’ll find mega-famous Ryu Shanghai. Ryu Shanghai’s claim to fame is their aka miso ramen. Rich miso ramen with a dollop of spicy red flavor enhancer. Sure, they have a branch at the Yokohama Ramen Museum, but this is the honten, the head shop, and I had to go.

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

7 / 10

Ramen at Ryūshanghai (龍上海 赤湯本店)

on 16 Oct 2019

by Abram Plaut

Recommended bowl: Famous miso

Originally opened in 1958 by master Kazumi Satou, the now famous spicy miso ramen was not added to the menu until 1960. Master Satou-san was inspired by his son who would eat leftover ramen soup at home with miso. The soup stock is made from pork bones, chicken bones, niboshi, onions and carrots, cooked for six to seven hours. The noodles are house-made, in a noodle room located just across the street. The bowls also contain Yamagata miso, garlic, and local akayu chili.... More

Recommended bowl: Famous miso

Originally opened in 1958 by master Kazumi Satou, the now famous spicy miso ramen was not added to the menu until 1960. Master Satou-san was inspired by his son who would eat leftover ramen soup at home with miso. The soup stock is made from pork bones, chicken bones, niboshi, onions and carrots, cooked for six to seven hours. The noodles are house-made, in a noodle room located just across the street. The bowls also contain Yamagata miso, garlic, and local akayu chili. Shop is now third generation with multiple branches including some copycat shops in other areas of Japan. One of the most famous ramen shops in Yamagata, drawing long lines daily. Less