01 / ABOUT THE PLACE
About this place
“Rich” ramen means different things to different people. At Ramen Hideya, visitors have found a soy sauce-based soup topped with back fat. One diner described the rich ramen as full-bodied but not too heavy, with thin, straight noodles that held the soup well. They also enjoyed ordering the noodles firm, with extra bean sprouts and green onions—a useful option if you want the richness of the back fat balanced with more vegetables. The menu lists both the “Rich Ramen,” described as a pork-bone soup generously topped with back fat, and a lighter “Ramen.” You can add a seasoned egg or choose a bowl centred on chashu pork, depending on whether you want a lighter meal or more substantial toppings.
For a meatier bowl, try the pork belly cartilage ramen or the Uma Niku Ramen. The menu describes the cartilage ramen as tender cartilage simmered until soft and served in a gently flavoured soup. A diner who tried the offal ramen reported a soy sauce-based soup topped with offal and chashu, enjoyed with rice and kimchi from the table. Add rice if you like alternating between noodles and rice. Fried rice is available in small, medium and large portions, making it easy to choose a side to suit your appetite. One diner who paired the small fried rice with ramen said the egg was light and fluffy.
One lunchtime account mentions that a larger noodle portion or medium rice was free, but offers can change, so check with the restaurant. Ramen Hideya, on Miyakojima Kitadori, serves lunch and dinner and does not take reservations. Payment is cash only, so bring cash if you have a particular bowl and rice portion in mind.
