Tomio

For a pronounced taste of niboshi, Tomio offers two approaches: hot ramen and chilled noodles available in summer. The seasonal Ibuki Iriko Chilled Noodles come with springy noodles sent directly from Morioka and an Ibuki iriko sauce. Diners have praised the noodles’ cool temperature and chewy texture, as well as how the flavour changes when the sauce is mixed in. One visitor’s bowl also came with chicken-breast chashu, shredded menma, a boiled egg, pickled tomato and iriko. Ice made with dashi kept the noodles cold as the meal went on. Toppings and preparation can vary, but the account gives a sense of the appeal of this summery chilled dish.

For a hot bowl, the classic Niboshi Chuka Soba pairs niboshi broth with chashu, menma, chopped onion and other toppings. The Rich Niboshi Soba, with curly noodles and broth concentrated with niboshi umami, offers a useful point of comparison if you prefer a more intense flavour. One diner found the rich broth less thick than its appearance suggested, while still noting its pronounced niboshi taste. Another enjoyed the changing combination of broth, noodles, chopped onion and menma throughout the bowl. Niboshi takes centre stage, with plenty to notice as you eat.

A bowl can be accompanied by the restaurant’s signature meat shumai. Diners who ordered them with ramen have described the filling as satisfyingly meaty and mentioned enjoying them with beer. Sets with white rice or two shumai are also available for a more substantial meal. For an extra hit of niboshi, there is Niboshi-dama, a seasoned noodle refill. One visitor ate it on its own, then added the remaining noodles to the ramen broth along with vinegar and a niboshi seasoning powder. You can keep things simple with one bowl or use the refill to change the way you eat it.

Tomio offers both dine-in and takeaway. It is open daily from 11:00 to 23:00, making it an option for lunch or a later bowl of noodles.