Abinko-tei

Diners who have tried the shio ramen have remarked that the yuzu aroma makes the broth feel lighter, while the charred onion adds a welcome change in flavour. For a bowl of savoury shio broth topped with a seasoned egg, try the Ajitama Shio Ramen (970 yen). The Special Shio Ramen (1,100 yen) doubles the chashu and adds half a seasoned egg, making it a good choice if you want more toppings. Shio ramen costs 850 yen, the same as shoyu ramen at 850 yen, while miso ramen is 880 yen. There is a simple pleasure in starting with shio and coming back another time to try shoyu or miso.

For a more substantial lunch alongside your noodles, choose a lunch set with half fried rice (150 yen), fried rice (250 yen), or a small chashu rice bowl (250 yen). Onigiri sets are available with 1 rice balls for 60 yen or 2 for 100 yen, so you can add as much as you like. Diners who ordered the fried rice have enjoyed it with shoyu ramen and described its flavour as old-fashioned in the best sense. Fried rice is also available on its own for 550 yen, or as a half portion for 250 yen, whether as a companion to noodles or the centrepiece of a meal.

In the evening, you can pair ramen with gyoza or another small dish and enjoy a beer. Takumi Gyoza, made with garlic from Aomori Prefecture, costs 400 yen; the chewy Gyo Bao, described as resembling xiaolongbao, is 450 yen. One diner who paired gyoza with shio ramen also enjoyed how the flavours developed, from the yuzu aroma to the chashu and charred onion. The seasonal Natural Chilled Noodles, listed as a summer-only dish, come in a thickened broth rich in pig’s trotter collagen, with salt seasoning, yuzu vinegar and ginger. It offers a different take from the usual ramen and looks particularly appealing in hot weather.

Dine-in meals are available, and the restaurant is also described as suitable for solo diners. Whether you are after a filling lunch set or an evening meal with gyoza and a drink, the choice of shio, shoyu or miso makes it easy to find a bowl to suit the day.