Ramen Ajisai (らぁ麺 紫陽花) has been named Nagoya’s best ramen shop for many years now, gaining fame and a reputation even beyond Nagoya. I made the trip to find out what Ajisai is all about and if it is worth the travel and waiting time. With me, once again, was my good friend Shun, who has settled in Nagoya and was more than happy to join me for this bowl of ramen.
Ajisai fits well into the line of ramen shops in Tokyo, which focus on high quality ingredients, elaborate processes and no additives like msg in the soup. All the flavor comes from them using premium ingredients like the famous Nagoya cochin chicken. The goal bowls are refined shoyu and niboshi ramen with clean and deep chicken broth as foundation.
The toppings consist of sous vide cooked chicken chashu and pork chashu, super tender and full of flavor. The eggs are specially sourced with very orange eggs yolks, which are created by feeding chicken with carotenoids. The wantan are a special recommendation, close to perfection with a plump pork filling, juicy and bursting with flavor.
Ramen Ajisai has not only convinced us of its quality. It has also received the coveted Bib Gourmand award by the Michelin Guide.
For a more detailed written review, check out namajapan.tv:
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0:00 Intro
0:32 Shoyu Ramen at Ramen Ajisai
2:21 Ramen Ajisai Review
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