How to Choose Your Ramen at a Japanese Restaurant
Faced with a ramen menu, the choice can feel daunting. Tonkotsu, shoyu, miso, shio -- these Japanese names may not mean much at first. Yet each style has its own identity, flavours and textures. This guide gives you the keys to navigate the menu with confidence and find the bowl that matches your taste.
Understanding the Different Broth Types
The broth is the first criterion when choosing a ramen. It defines the character of the dish, its richness and intensity. Ramen broths can be divided into two main families, then refined by the type of seasoning used.
The first family is paitan, an opaque, creamy broth produced by prolonged boiling. Tonkotsu is its best-known example: pork bones are boiled for twelve to twenty hours until the collagen dissolves, creating that milky texture and enveloping flavour. If you enjoy rich, hearty dishes with a velvety mouthfeel, paitan is for you.
The second family is chintan, a clear, limpid broth cooked over low heat without ever reaching a boil. Chintan showcases the purity of its ingredients: chicken, fish, vegetables. It is lighter, more delicate, and suits those who prefer subtle flavours without the heaviness of a fatty broth.
On top of the base, the seasoning (tare) directs the final flavour. Shoyu brings a pronounced salty, umami note. Miso offers an earthy depth with a hint of sweetness. Shio stays mineral and pure. Each combination of base and tare produces a different result. To learn more about these styles, read our article on what is ramen.
Choosing Noodles to Match Your Preferences
Ramen noodles are not just a vehicle for the broth. Their shape, thickness and cooking level directly affect the eating experience. Understanding the differences allows you to order exactly what you want, just as regulars do in Japan.
Thin, straight noodles (hosomen) are the classic choice for tonkotsu broths. They are eaten quickly, absorb less broth and hold their firmness longer. In Hakata, diners often order a kaedama -- an extra portion of fresh noodles -- once they have finished the first. This concept illustrates the importance of texture: the noodles must stay al dente.
Thick, wavy noodles (futomen or chijiremen) are preferred for miso and some shoyu broths. Their waves create small pockets that trap broth, ensuring every bite is packed with flavour. They have a chewier texture, more satisfying for those who enjoy a substantial noodle.
Some restaurants, including Yoki Ramen, let you choose noodle firmness: katame (firm), futsu (standard) or yawaraka (soft). If it is your first visit, standard is a good starting point. You can adjust to your taste on future visits.
Essential Ramen Toppings
Toppings complete the bowl and add layers of texture, temperature and flavour that enrich every spoonful. Here are the most common toppings and what they bring to the table.
Chashu
Chashu is a slice of pork braised slowly, often marinated in a blend of soy sauce, mirin and sake. The meat is tender and melt-in-your-mouth, with a thin layer of fat that dissolves in the hot broth. It is the star topping of ramen, found in virtually every style. Some restaurants also offer chicken chashu or torch-seared chashu for a caramelised finish.
Ajitsuke Egg
The marinated egg, or ajitsuke tamago, is a soft-boiled egg whose white is steeped in soy sauce and mirin while the yolk stays creamy and slightly runny. It adds extra richness to the bowl, a touch of sweetness and a silky texture. It is an almost indispensable addition for ramen lovers.
Nori
The sheet of dried seaweed placed on the rim of the bowl is more than decorative. When dipped into the broth, it releases marine and umami notes that meld into the soup. You can also use it to wrap noodles and chashu, like an improvised temaki.
Menma and Vegetables
Menma (fermented bamboo shoots) brings crunch and a mildly sweet flavour that contrasts with the salt of the broth. Thinly sliced spring onions add freshness. Sweet corn, typical of Sapporo miso ramen, creates a delicious contrast. Butter, added to some miso ramen, melts slowly into the broth and enriches the texture. To discover all our toppings, check out our menu.
Ramen for Beginners and Connoisseurs
If you have never eaten ramen at a restaurant, the choice can seem bewildering. Here are a few pointers to guide you based on your taste profile.
Do you enjoy mild, balanced dishes? Start with a shoyu ramen. Its soy-sauce broth is the most classic, with familiar flavours and moderate complexity. It is the all-rounder, the bowl that appeals to the widest audience.
Do you prefer rich, filling meals? Tonkotsu is your ally. Its creamy broth and pronounced pork flavour make it a generous, satisfying dish. It is the ramen you choose when you want something hearty and comforting, especially in winter.
Do you appreciate finesse and lightness? Shio ramen is made for you. Its clear broth, seasoned simply with salt, lets the raw quality of the ingredients shine. It is the choice of connoisseurs -- those who want to judge a cook's technical mastery. As a Japanese proverb says, it is in simplicity that you recognise the artisan. To learn more about the history of this dish, visit the ramen page on Wikipedia.
Our Ramen Selection at Yoki Ramen
At Yoki Ramen, 31 Rue du General de Gaulle in Melun, we have designed our menu to cover the main ramen styles and satisfy every palate. Every broth is prepared on-site, every day, with fresh ingredients and no shortcuts.
Our tonkotsu is the product of twelve hours of pork-bone cooking, filtered and assembled with a house-made tare. It is served with thin noodles, thickly sliced chashu, a marinated egg and spring onions. It is our best-seller -- the bowl that returns to the tables most often.
Our miso ramen uses a blend of three different misos -- white, red and barley -- to create a rich, nuanced flavour profile. The broth is enriched with butter and topped with corn, stir-fried minced pork and bean sprouts. It is a generous, comforting bowl.
For those looking for something lighter, we also offer lighter options and seasonal specials that change throughout the year. Our team is here to guide you and recommend the ramen that best suits your taste and mood.
Explore all of our ramen and the rest of our Japanese menu. To put these tips into practice, find out why Yoki Ramen is considered the best Japanese restaurant in Melun. Whether you come solo, as a couple or with friends, Yoki Ramen is the place in Melun where ramen is taken seriously. Fancy something different? Also explore the benefits of poke bowls, our other must-try speciality.
Frequently Asked Questions about Choosing Ramen
- Which ramen should I choose as a beginner?
- For a first experience, shoyu ramen is an excellent starting point. Its soy-sauce broth is balanced, neither too heavy nor too light, with accessible umami flavours. It lets you discover ramen without being overwhelmed by the richness of tonkotsu or the intensity of miso.
- What is the difference between tonkotsu and miso?
- Tonkotsu is a pork-bone broth simmered for many hours, creamy and white. Miso is a seasoning: a fermented soybean paste added to the broth. A tonkotsu is defined by its base (pork bones), while a miso is defined by its tare (seasoning). You can even find miso tonkotsu, which combines both.
- Can you customise your ramen at the restaurant?
- In most authentic Japanese restaurants, you can adjust certain elements: salt level, noodle firmness (firm or soft), the amount of oil and extra toppings. At Yoki Ramen, our team advises you and helps you compose the bowl that matches your taste.
- Is ramen very high in calories?
- A bowl of ramen contains on average between 400 and 700 calories depending on the style. Shio and shoyu are the lightest, while tonkotsu and miso, richer in fat, are at the higher end. It is a complete dish that constitutes a full meal on its own.
- Is there gluten-free ramen?
- Traditional ramen noodles are wheat-based and therefore contain gluten. Some restaurants offer alternatives with rice noodles or buckwheat (soba) noodles, though the taste and texture differ from classic ramen. Feel free to ask us during your visit.
Finding the Perfect Ramen in Melun
Choosing ramen at a restaurant is straightforward once you understand the basics. The broth, noodles and toppings form a trio that every fan can tailor to their preferences. Whether you lean towards creamy tonkotsu, intense miso, classic shoyu or delicate shio, there is a bowl of ramen waiting for you.
At Yoki Ramen, a Japanese restaurant in the heart of Melun in Seine-et-Marne, we accompany you on this journey. Broths simmered for twelve hours, fresh produce, daily on-site preparation: every element is designed to deliver an authentic experience. Head to our menu or read our article on the origins of ramen to deepen your knowledge.