Turning Adversity into Prosperity “1000 Yen Wall” Collapses Leading to the Rise of No-Topping Ramen

Experience a new take on miso soup with a simple yet satisfying approach. / Ramen-ya Toy Box (Minowa)

While minimalist ramen is typically centered around soy or salt-based broths, Ramen-ya Toy Box offers a unique approach with its minimalist miso options.

Toy Box has consistently topped the TRY Ramen Award for four consecutive years, securing the overall #1 spot and becoming the third establishment to be inducted into the Hall of Fame. Known for its “Mizokei” style, where pure soup is created with just water and chicken, Toy Box presents a range of minimalist ramen. These include a soy-based “Shoyu Ramen” with rich local chicken flavor, a “Shio Ramen” enhanced with katsuo, and a “Miso Ramen” that has consistently ranked in TRY’s Miso category for 11 years.

Owner Takahiro Yamagami explains, 

“Given the rising prices of ramen, I wanted to offer more options for our customers. However, even our ‘Kake Ramen’ starts at ¥1000, though our standard menu prices remain at ¥1200. With our commitment to ingredient exploration and flavor refinement, this pricing reflects our dedication to evolving minimalist ramen experiences.”

Ordering this dish with preconceived notions of a typical “miso ramen” may bring a slight sense of surprise. The soup, though resembling the characteristic brownish hue of miso, carries a subtle, spicy aroma that greets the nose. Made with a base of premium local chicken soup, a blend of several types of miso including Aizu miso, and a unique touch of freshly ground wine pepper adds an individual flair. The addition of orange jam infused with Chen Pi and pink pepper enhances the depth and complexity of the flavor profile.

The rich miso strikes the palate with intensity, while the diverse spices filter through the nose with each bite. A sensory journey unfolds with every spoonful—a dynamic, adventurous taste experience. The toppings, featuring baby greens and purple onions, provide a satisfying departure from the traditional char siu-centric miso ramen, offering a harmonious balance. Alongside this exceptional miso soup, the soy and salt-based “Kake Ramen” remain equally essential minimalist menu items.

A new presentation of ramen shown by the minimal ramen of soy sauce, salt, and miso. The ingredients that symbolize “ramen-ness,” such as chashu pork and menma, are purposely removed, and only the noodles and soup are used to face the essence of the dish. There is an aesthetics of cutting down. This trial-and-error approach is a proposal that is only more valuable in this era of skyrocketing prices.

This is an approach that pursues value rather than cheapness. For the consumer, the convenience of being able to combine a mini-donburi and a bowl of rice for only 1,000 yen plus or minus is also a plus point. The simple structure, on the contrary, creates a sense of luxury. We hope you will try Minimal Ramen for a new era of dining experience.