Cover Takuya Katakura, Chihiro Miyazaki, and Hiroki Eguchi (Photo: Ramen Minamo)
Takuya Katakura, Chihiro Miyazaki, and Hiroki Eguchi (Photo: Ramen Minamo)
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We speak to the acclaimed Japanese chef of Hartamas’ latest chicken ramen haunt
“I’ve eaten ramen at 6,500 restaurants since I was 15 years old—about 20,000 bowls in total.” There is no doubt in Chihiro Miyazaki’s experience or palate when it comes to what makes a good bowl of ramen. Even now, there are still days when he eats six or seven bowls in one day, but he tells me he is trying to cut down as it is not the healthiest option.
Miyazaki cut his chops for eleven years, working (and, of course, dining) in Japan, before he finally opened his own ramen shop, Soranoiro, in Tokyo in 2011. “Perhaps the defining feature of my ramen is its beautiful appearance,” he says when I ask what sets his bowl of noodles apart. “It is said that 55 per cent of what people perceive is visual, so we judge whether something looks good or not before eating it.”
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Above Chihiro Miyazaki has eaten about 20,000 bowls of ramen throughout his life
Chihiro Miyazaki has eaten about 20,000 bowls of ramen throughout his life
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At Ramen Minamo, the noodles are cupped in Arita ware, a well-known Japanese product, and have a sleek and clean appearance in terms of the toppings and appearance. Currently, there are only three types of chicken ramen on the menu: the rich and creamy Shiro, the soy-based Shoyu, and the spicier Aka.
“Minamo means everybody, as I want everyone to be able to enjoy authentic ramen here,” smiles the chef. “Even in Tokyo, some of the most popular shops actually use chicken rather than pork to make the broth.”
Above Shiro ramen broth is rich and creamy
Above Shoyu ramen broth is soy-based and lighter
Shiro ramen broth is rich and creamy
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According to Miyazaki, three key components make a delicious ramen—hot soup, well-cooked noodles, and fresh toppings. However, other than this, Miyazaki also believes that good hospitality, energy, and liveliness, both in terms of service and cooking the ramen, are very important. “If you don’t eat your ramen in that delicious atmosphere, it won’t be ramen that your customers will enjoy,” he quips.
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Above Aka ramen is the spicier variant of this Japanese noodle soup dish
Aka ramen is the spicier variant of this Japanese noodle soup dish
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What Miyazaki loves the most about ramen, though, is that there are no rules. “Japanese soba and udon are dishes that do not allow innovation due to rules and regulations, but when it comes to ramen, there are no ingredients that are off limits,” he grins.
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For instance, he once made a fruit ramen with strawberries, peaches, and grapes, as well as chocolate and mint ramen. “Now that ramen is loved all over the world, I feel that there is potential for new innovations to continue to be born in the world,” he ends.
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Images: Ramen Minamo
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
