Nara, Japan｜Hanayama

I visited the store for the first time in two and a half years. Last time I had salted black sesame lemon ramen with sea bream soup stock, but this time I went with Hanayama (all topped with sea bream soup stock) tsukemen. The flavor of the soy sauce-based sea bream soup stock and seaweed were delicious. The interior of the restaurant is a little dark, with 9 counter seats, but the atmosphere is relaxing. The owner is also quiet but friendly. You can get there in 5 to 6 minutes on foot from Kintetsu Tomio Station. There are many popular ramen shops around Tomio Station, but each one has different items, so I recommend Kazan because it uses sea bream soup stock.

I had the sea bream dashi salt soba from "Hanayama" in Tomio. As expected, it is a gem that you can feel the techniques that were rubbed in Tomio, a battleground for ramen. I chose “Hanayama”, which has char siu, ajitama, and menma, and the partner thin noodles in salt soup were wonderful. After a long time, I met a salt ramen that was completely drunk.

My wife and I visited after work. I got salt and my wife got black. Both sea bream dashi were slightly fragrant, light and very delicious. The noodles were super thin noodles, and the matching with the soup was very good. The toppings are bamboo shoots, char siu, boiled eggs, and grilled nori, all of which have a punch, and are a very good accent that is different from the mild taste of ramen, and balances the whole. It was very delicious. I would like to ask you again 😊