Takechan Niboshi Ramen
たけちゃんにぼしらーめんA niboshi (dried sardine) soy-sauce ramen whose broth also uses Rausu kombu, bonito and mackerel flakes; shio ramen and tsukemen are also served.
Niboshi & fish broth
Shops built around a single stock.
Niboshi are small dried sardines. Simmered into stock they give ramen a deep, savoury and slightly bitter fish flavour — anything from a gentle background note to an intense, cloudy broth.
Some shops go further: frigate mackerel (medika), dried bonito and mackerel flakes, or kombu layered with sardine. If you like Japanese dashi, start here.
FAQ
What is niboshi ramen?
Ramen whose broth is built mainly on niboshi — small dried sardines — giving a strong, savoury fish flavour.
Where to eat it
Itsumiya
いつみ屋A clear soy-sauce chuka soba with a niboshi-driven dashi flavor and thin noodles.
Chuka Soba Mutahiro No.1
中華そば ムタヒロ 1号店The original Mutahiro shop (opened 2011), known for dried-sardine (niboshi) soba in soy-sauce and salt versions.
Tsubame-Sanjo Hojuntei
燕三条 豊潤亭Tsubame-Sanjo style ramen from Niigata: extra-thick noodles in a niboshi-forward broth topped with back fat, adjustable from light to 'oni' (about 4x).
Niboshi Iwashi Ramen En Hachioji Honten
煮干鰮らーめん 圓 八王子本店Sardine-and-niboshi ramen offered in dark-soy, light-soy and back-fat versions.
Medika Soba Kingyo
メヂカそば 吟魚Ramen built on a broth of medika (frigate mackerel); the soup alternates daily with a niboshi (dried sardine) version.
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