Zhongzheng District, Taipei City｜日林屋台

A ramen shop that I fell in love with once I tried it🥹 Although this is not the first time I have eaten ramen with a seafood (scallop) soup base, whether it is the clear soup series or the double series of Nichirin Yatai, the soup does not have a greasy taste due to overly fresh and sweet ~ In terms of level, I think it is good Very good! I especially like the double series of soups. When I saw the boss actually put in chicken breasts and scallops, smashed them and added them to the soup, I knew the taste would not be sloppy🤤 The ingredients are also very rich. The combination of wontons, yuzu soft-boiled eggs, Shufei chicken, chicken drumstick rolls, cabbage, onions, and cauliflower makes it easy to not get tired of the ramen until the end! I think the noodle shape is also very suitable, and the elasticity is just right; and you can add another noodle for free! The most attentive part is that the boss will put a little seasoning on the noodles according to the taste of your soup. Maybe it can prevent the taste of the soup from being diluted after adding noodles (? Recently, we have introduced chicken liver barbecued pork rice, which is mixed with grilled chicken and mayonnaise and has just the right amount of salty and sweet taste. It is also highly recommended for those with big appetites to add some~

★Ramen fans please enter → FB search: "Taiwan Ramen Hobby Club", IG: twramenclub ▎Region/nearby location: Taipei City/MRT Chiang Kai-shek Memorial Hall Exit 3 ▎Queue status: None, reservation required ▎Ramen name/price: double soy sauce/340 ▎Configuration: Fresh Flavor ★Reservation required, please refer to Fanzhuan news for weekly business hours items Nichirin Yatai is a shop opened by Daidai from the former management group of the club. The name Nichirin is derived from the combination of Daidai. I ate there during the trial operation, but at that time I felt that the situation still needed a lot of adjustments and improvements. People who opened it themselves had to hold it to a higher standard, so I didn’t post a food note! After seeing the fan page announcement about doubling the number and some adjustment details, plus the feedback from friends and fans who went to eat there recently, I thought it was time to try it again, although the shop owner kept asking me to wait for his notification. , but decided to come directly to have a look and give it a try. As expected, the result of the surprise attack was a failure. After all, it is a reservation system, so I just made another appointment to try next week. Rilin's current soup base is the same, but it changes with different sauce bases (Japanese sauce, soy sauce), and once it is doubled, it is divided into: Explosive flavor Mainly thick The two differences lie in the flavor. It is mentioned in the recipe book. One emphasizes the full flavor of the soup, while the other is the balance between the thickness and the flavor of the soup. Since we are going to eat scallops, of course we need to feel the full flavor of scallops, so we just ordered double the soy sauce. Before the on-site production, we will explain and confirm which kind of presentation we want. The owner explained this very carefully. In addition, the number of bowls available for the barbecued pork rice portion is also limited. It is recommended that those who want to eat the noodles can order together when making a reservation, so that you don’t have to take chances. There was only the last bowl left for us that day, and we finally gave it to the noodle friends behind us~ Finally, I asked the store owner what kind of noodle options will the customers choose after doubling the current rollout? ! As a result, the shop owner was a bit dumbfounded. Everyone was so good that they always chose double ramen, even the female noodle friends at the time. After eating, they told the boss that it was just right and not too much. I think the shop owner underestimated everyone who often eats ramen. . XD However, it should be said that the original default taste was for the general public, but now that there are almost no reservations for passers-by, I guess it is not surprising to come to such a conclusion~ (laughs ▎Twice the soy sauce (flavorful): The method of umami bursting is to quickly emulsify the aromatic oil, soup and raw food-grade scallops (marinated) in a heated blender, so that the soup is filled with a large amount of emulsified scallop juice, and the soup will have a dense and emulsified taste. And the color will be different from the original clear soup and become emulsified color. The presentation of the dishes has also become more organized and comfortable than the slightly chaotic feeling at the beginning, and the problems encountered before have indeed been adjusted and changed. The main focus of this bowl is that the soup is really full of flavor, but it gets a little tired in the middle and late stages, so the owner designed the yuzu candied eggs and plum tomato chicken and shell wontons to change the taste, and add the sweetness of the soft-boiled eggs. The taste is a surprise. The wontons are very big and have a little sourness because they are packed with plums. The wontons are also packed with cartilage, so the texture also changes. Chopped cabbage and onions can soothe tired taste buds. The raw scallops are grilled and fragrant. Only one scallop is better than the original two. I think the grilled chicken leg is very tender and delicious. The whole presentation is just the way the owner envisioned it, and you can really feel the intention of its configuration. The texture of the noodle body is quite good. People who like this kind of texture will like it. However, if it is a normal clear soup, I prefer it to be smooth and not so that the separation of the soup and noodles will be more suitable. To sum up, this bowl is one of the few scallops currently featured and can be presented in 6 different ways. Currently, there is also a version that is twice as thick as a standing spoon. But for the shop owner, this is his limit, but some noodle friends have tried it and feel that more can be done. I can only say that everyone ate so crazy~~ ▎Double soy sauce (thick soup): The thick soup configuration is to beat the chicken into the soup to increase the concentration of the soup. The soup will become thicker than the pureed meat. I personally like the umami presentation better.

Ramen map get+1 Overall rating: ⭐️⭐️⭐️⭐️⭐️⭐️6 stars Wonton Scallops, Chicken Sesame Soup Ramen: 🌕🌕🌕🌕🌕🌕6 Light Awards Soup: 🌕🌕🌕🌕🌕🌕6 Light Prize It is very, very rare to be able to drink clear soup ramen with such a delicious soup! Stunning! It’s really called delicious because it has the sweetness of scallops, the sweetness of chicken soup, and unknown layers of flavor! It’s really highly recommended👍👍👍👍👍👍. Normally, I’m a chicken white soup fan. This is the first time I’ve had a delicious clear soup. It really makes it into my top three ramen! Of course, maybe this is where the boss is so awesome! Highly recommend everyone to come and enjoy the delicious food! Remember to make a reservation! Face body: 🌕🌕🌕🌕🌕5 light awards Above the standard, given! Barbecued Pork: 🌕🌕🌕🌕🌕5 Light Awards There are grilled chicken legs and Shu Fei chicken breasts, both of which are very delicious! Due to factors that day, I couldn’t order Da Sheng, but I still recommend it! Side dishes: 🌕🌕🌕🌕🌕5 Light Awards Rich side dishes, for me, the scallop wontons are all side dishes, as well as cabbage, cauliflower, and diced purple onions, and a bit of the boss’s own sauce is added (I didn’t ask specifically, I think it’s citrus sauce ), so I gave it five lights! Barbecued Pork Rice: 🌕🌕🌕🌕🌗4.5 Light Award The ratio of grilled barbecued pork, minced onions, and mayonnaise is very good, but the ratio of soy sauce is too high and too wet. Fortunately, the rice grains are not soft, so it is a pity! Overall, it’s absolutely delicious, thumbs up 👍👍👍👍👍👍 Come make a reservation and enjoy the delicious food! Explode!