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New Opening: Second Branch of Sapporo Ramen Shop

2017-12-21 Cristina Ng ShanghaiWOWeng


The story behind Ichiryuan Ramen, newly opened in the Shanghai Centre, is an interesting one. Patrick King went to the original branch of the Sapporo noodle shop and could not stop thinking about the noodles and how badly he wanted a bowl. He had to have those noodles, which earned a 2012 Michelin Bib Gourmand on Hokkaido’s recommended restaurants list, so he got online and emailed the Japanese chef using Google translate. Chef Yo Ohshima, replied that he had a friend in Shanghai with whom he suggested Patrick meet. They quickly realized they had the same values as they both prioritize quality ingredients and well-trained staff, and so a partnership was born. And that is how we have been lucky enough to receive the only other branch of Ichiryuan in the world. 


A view of the kitchen and front row bar seats


The inside is nice and comfortable, but quite minimal in design. The focus and time is clearly on the food. The noodles are being made in a factory in Shanghai to Chef Ohshima’s specifications and with his recipe, while ingredients such as miso and soy sauce are produced in Hokkaido by the chef and sent to Shanghai. 


The menu includes multiple types of ramen plus some starters and rice dishes


The side dishes are the kind of thing you expect from a ramen shop such as edamame (RMB 13), kimchi (RMB 12) and gyoza (RMB 25). The Chinese mountain yam (RMB 28) is a bit more special, with slivers of the slightly slimy yam in a savory sauce with fresh briny pops of roe. Not a bad way to kick off a meal. 


Chinese yam


The gyoza are filled with flavorful, juicy meat and are connected with a thin crispy layer of starch


Ichiryuan ramen (RMB 68) with soft scrambled egg


Most of the soup-based ramen rely on the same base pork broth, which is cooked for eight hours. The miso and Ichiryuan ramen both start from the pork base, then chicken, 100 ingredient, red miso paste from Sapporo and vegetables are added and cooked longer. It is intensely savory without being too salty. The salt ramen reduces a stock made from fresh scallops, kombu, dry mushrooms, black mirin and bonito for 24 hours before mixing with pork and chicken broth. 


Shoyu ramen (RMB 68) uses imported soy sauce


There is also a really delicious bowl of mapo noodles, a dry ramen. The sauce combines pork, chili and numbing peppercorn for a measured Japanese take on the fiery Sichuan dish. The raw egg yolk, when mixed in, gives the sauce a silky richness. The char siu pork rice (RMB 35) is also really tasty. The roast pork is tender and juicy. It’s the same pork as in the ramen, but more. By the way, you can always add more pork  to your noodles for RMB 15. 


Mapo ramen (RMB 68) is mildly spicy


Char siu pork rice bowl with egg (RMB 35)


She’s enjoying her noodles at the best seat in the house


After tasting the noodles and multiple broths, we can totally understand Patrick’s obsession with bringing this shop to Shanghai. Head to Shanghai Centre and discover what complete devotion to a solid bowl of ramen noodles tastes like. 


Address: Rm. 201, Shanghai Centre, 1376 Nanjing Xi Lu (near Tongren Lu)

Tel: 021 6289 8022

Hours: 11am-930pm (last order)


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