Ramen Hamaya, Tokyo

〒103-0001 Tokyo, Chuo City, Nihonbashikodenmacho, 8−5 新日本パレス 1階

When Kai said the first meal he planned for this trip to Tokyo was ramen, all I could think about was the ramen I ate the last time I was here. The exclusive, reservation-preferred, lunchtime ramen spot with delicious clam broth and wontons. My mouth watered at the thought of having it one more time.

And when he told me this place’s specialty was a basil oil ramen, I had flashbacks of a ramen shop back home that served pesto ramen: the Italian version of ramen. And I did not want to come to Tokyo to eat an Italian version of ramen.

We lined up at Ramen Hamaya a few minutes prior to open. I could see the two chefs inside pacing behind the counter for their final preparations. There was a small laminated sign that clung to the door: an English menu. The sign mentioned basil ramen alongside a yuzu ramen. I was considerably more excited for the latter. But when I turned to see the Japanese menu that also hung from the door, it was clear that it wasn’t basil. It was shiso.

If there is a flavor I will choose without hesitation, it is shiso.

My excitement skyrocketed.

Ramen Hamaya sticks to traditional roots and uses a vending machine style of ordering. You stand in the cramped lobby, select the individual items you want: main dishes, sides, drinks; and then receive individual tickets representing each to hand over to the staff. In a modern twist, this restaurant was cashless. So, instead of a regular vending machine, it’s a touch screen and credit card reader.

Kai and I each ordered their shio ramen set, which came with cha siu pork. The big draw of the restaurant wasn’t only the ramen, but the pork, which people online said was a must get. Three pieces of pork, seasoned three different ways. We handed over our tickets and sat at the end of the six-seat counter. From my view at the end, I could see a sous vide simmering in the back; presumably for cooking the pork. As the pair prepared our meals, the already finished pork was given a quick sear on the grill and then plated.

The ramen presentation is gorgeous; what I expect from more crafted ramen experiences. A large serving of noodles with an immaculate twirl placed into the bowl and then covered in a clear, clean clam broth. Minced shiso and oil marked one corner of the bowl adjacent to a grouping of warm color spheres that I was unsure of. Topping it off, two spinach leaves. The bowl was accompanied by a smaller dish of marinated bamboo shoots.

I inhaled this bowl. I almost forgot about the prior ramen experience that I was hoping to chase while eating this. The broth was clean and not overpowered, which let the fragrant shiso stand out. The wide range of textures was also wonderful with the tender pork, the firm noodles, and the crunchy bamboo.

A perfect first dish for an early evening walk in Nihonbashi.