Ramen samples 3 and 4
Next 2 bowls from the museum. These 2 bowls (exact same order) came from Ryu Shanghai, the restaurant respsonsible for inventing the karamiso (spicy miso) style of ramen in 1960. The karamiso is the red scoop of stuff floating in the center of the soup. We were instructed to melt it gradually as we ate the soup, making the flavor stronger with each bite. Even without the karamiso, the soup was far more robust than the previous bowl of shoyu-ramen. The noodles were thick and chewy, but the chashu could have been better. The karamiso added plenty of spiciness and made for a well-rounded and satisfying ramen experience. My main complaint is that it was all too oily. On a scale of Top Ramen-to-ten: Jordan: 6.8 Mayu: 6 I am sad to report that the famed Shin-Yokohama museum of raumen did not deliver on (very high) hopes of having the perfect bowl of ramen. Ippudo in Ebisu and some-place-I-don't-even-know-the-name in Shinjuku (Mayu whats that place and where is it?) have both served me superior bowls of Tonkotsu-ramen.
