It has been more than a year since I last blogged about Ichiran Ramen. Back then, I was mocking those people whom spend hours queuing for a bowl of Japanese noodles.
Oh, how my tune has changed. Now I am one of those people who wouldn’t mind spending an hour in line just to be seated in one of those cramped booths for a speedy bowl of those – in my honest opinion – pure heaven.
Food aside, the whole experience itself is already very captivating. First, you are presented with this simple checklist so that you can customise you own Ichiran ramen experience:
There are many things you can specify about your ramen – from flavour strength, richness, amount of garlic, level of spiciness to noodle texture. There’s also a few ingredients you can top of your Ichiran Ramen with (not unlike street cart noodles), like green onion, slice pork, mushrooms and dried seaweed.
