The answer to the “1,000-yen ramen barrier”… The astonishing taste of ramen in a course that includes noodle samadai, Western-style, and Kyoto-style kaiseki-style ramen.

Ramen in a Course” is gaining momentum in many parts of Japan. Here we introduce three outstanding examples: “Full Course of Noodles,” “Western-style Ramen Platter with Baguette,” and “Noodle Kaiseki in a Kyoto Townhouse. Let us show you the best of ramen, a fusion of cooking techniques from diverse genres that never cease to stimulate the five senses of the eater.

A challenge from the wheat kingdom!　Enjoy three types of noodles: slippery, rich, and chewy / Ramen Shibahama (Kiryu City, Kiryu Prefecture)

Ramen Shibahama is a favorite of Tokyo ramen freaks. The “morning ramen” has a reputation as a Gunma noodle powerhouse, with customers lining up as early as 7:00 a.m. The “wheat sammai” course ramen is a must-try. It consists of three menus: mazesoba, tsukemen, and ramen, each of which allows you to enjoy the appeal of noodles in its own way.

To begin with, Gunma Prefecture is a wheat kingdom. It boasts the seventh largest wheat harvest in Japan, second only to Hokkaido in eastern Japan, and is home to many large-scale flour milling companies. Shibahama has continued to pursue noodle innovation in an area with a high level of noodle literacy, and has developed the “Wheat Sammai” course, which it calls “ramen kaiseki from Japan.

The noodles are served at a brisk pace, and the lineup of mazusoba, tsukemen, and hot noodles (ramen) is quite impressive. First, you can taste the texture of the noodle covered with fat, and then experience the slurpiness of the wheat noodle with the tsuyu (broth), just like morisoba. Then, I was able to savor the perfect combination of the noodles and the soy sauce broth, which had a nice brothiness and a moderate thickness.

The ramen course is a well balanced meal at 1,450 yen.