Not all ramen are created equal. There are salty, brown-coloured, broths and milky-coloured ones. But which restaurants really strike the perfect balance of flavoursome soup base to soft, silky noodles to extra ingredients? What is the secret that sets one ramen join apart from another? Who is top of the broths?
My mission to find the best ramen took me to Asahikawa Ramen Village in Hokkaido. The broth is pretty rich here. For the full-on indulgence, go for the charsiew ramen miso. Make sure to add in the butter, just because you can. The gyoza is a worthwhile side.
Overall, the food was good but not memorable but I can think of 50 other places I can get the same or better quality ramen. This is the true truth as I say it as it is…