Meguro City, Tokyo, Japan｜Yakumo

Yakumo deserved its Michelin Bib Gourmand. From it's history, it seems that the chef's delicious shirodashi broth, made from white soy sauce, sparked a trend among other ramen restaurants to start serving ramen using white soy sauce. I've tried the shirodashi ramen, and what stood out was its inclusion of two styles of wanton dumplings - shrimp and pork, apart from the usual chashu, negi and bamboo shoots. The wantons were well made, each having enough chew and burst in flavour. If there is an area to further level-up, it is to use thinner skins for the wantons. It's a different take from the usual Japanese ramen, yet delightful. Yakumo is located at the outskirts of Shibuya, off the usual tourists paths but is well worth the detour. I love ramen, and this is now on my revisit and repeat list.

I am Taiwanese,this wanton definitely one of my favorite! And the soup is really soul comforting,not greasy but flavorful! The decorations is really nice and put a lot of thought into it,the line up is not so long,definitely worth it!I would definitely visit again!

Very tasty and light flavor Ramen! It’s not salty or oily, I can drink the soup. It cost me 1150 yen, and there are 4 wontons(2 shrimp 2 pork) I feel very comfortable after the meal and will come back for another try.