While on Rishiri Island, we were talking about how we really wanted to try Rishiri Ramen, which uses the delicious umami of Rishiri kelp. One evening, while strolling from Hotel Rishiri, where we were staying, to Secoma for some shopping, we stumbled upon a place called Ramen Miraku. Since it was close to the hotel, we decided to give it a try.
On the day I was climbing Mt. Rishiri, my family had apparently decided to go to this ramen shop and headed there in the early afternoon. We didn’t know it when we chose the place, but Ramen Miraku is a famous Rishiri Ramen restaurant, known as “Japan’s hardest-to-reach ramen shop.” So, it seems there was a huge line, and I got a LINE message saying they’d been waiting and it would probably take another hour. At that exact moment, I was about 30 minutes away from descending the mountain. I figured if I rushed there by car, I could join them, so I asked them to change the reservation for the increased number of people.
Ramen Miraku’s recommended dish is their Yaki Shoyu Ramen (roasted soy sauce ramen), and we also ordered extra “oii-tororo-konbu” (extra grated kelp). My child ordered the same, and the moment we tasted the soup, we spontaneously looked at each other, exclaimed “Delicious!”, and laughed. I was so surprised by how deep and rich the kelp broth was – I didn’t realize kelp dashi could be this good! I had always thought Rishiri Ramen was famous for its “shio” (salt) flavor, but the combination of the kelp umami and fragrant soy sauce in this Yaki Shoyu Ramen soup was absolutely perfect. Plus, adding the “oii-tororo-konbu” made the soup cling to the noodles more easily and added a delightful gooey texture. It was truly an amazing ramen.
I was so amazed by the deliciousness that I even bought some instant ramen as a souvenir. It seems they also have a spot at the Shin-Yokohama Ramen Museum, so if I ever crave it again, I’d love to go there.
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