So I’ve been slowly working my way through the six “Ramen Champions” at Bugis+. Second on the list (after Aoyama) was Bario Ramen from Tokyo, which serves Jiro style ramen. The Guardian UK recently listed Jiro in its “50 best things to eat in the world” list. “Ramen of the man, by the man, for the man.”
And I think it absolutely delivers on that promise.
The first thing you notice from Jiro-style ramen that differentiates it from other ramen is the noodle. It’s thick and chewy. Piled on top is a mountain of bean sprouts. And the chasu is also not the traditional round thin slices. It’s chunky and meaty slices of tender pork belly. And the tonkotsu stock is rich and flavoursome.
There’s a lot in to the bowl to eat, and Bario offers an almost ridiculous choice to double your noodles.
It’s a go-to favourite of my hubby’s for all the reasons above. For me, the first slurp/spoonful was delicious, but by the third or fourth, I was pretty much done. Perhaps the richness of the stock, or the stodginess of the noodle – it lived up to its infamous resistance to digestion.
And so I continue my quest to try all six chefs’ ramen and make my decision as who would be my ramen champion. Stay tuned for more…and the final verdict.