In recent years, Shibuya’s Kiraku has been featured as a crucial fixture of Tokyo by quite a few ramen books.[1]

Many note its “nostalgic, traditional flavor” and the “soothing” atmosphere.

But don’t even think about dismissing it as just another ramen shop full of Showa nostalgia.

The aromatic flavor has its base in Taiwan.
The wontons are tender and go down easy.

Just one taste of these, and you’ll surely understand the appeal that hasn’t faded in 60 years.

This is unmistakably a ramen that can represent Tokyo.

The basic stock is a broth made by simmering chicken and pork bones for 7-8 hours. The final soups are made by adding condiments such as soy sauce tare to this stock.

The soup itself is extremely simple and has a subtle flavor. It also has a light mouthfeel.

What quality is it that makes the ramen made with this soup as a foundation utterly unique? It’s the flavor of the fried green onions that float in the broth.

The sweet and savory flavor of the fried green onions seems to cover over the mild soup. Nevertheless, it never becomes heavy, and you’ll find yourself slurping it up over and over again. Here is an experience you can only sample at Kiraku.

BRUTUS, a culture magazine representing Japan, has published a special ramen edition since 2013, and according to it, the fried green onion used here originates in Taiwan. [2]

The originality loved for 60 years came from the combination of this soup with fried green onions.