Excellent dried ramen noodles with broth made from Ibukijima dried sardines! Rokko Road

We visited “Men Hikyu Mikage”, which opened this July along Route 2, a 5-minute walk from Hanshin Mikage. As the second branch of the popular ramen restaurant “Hikyuu” on Rokko-do, there has been a long line of customers since the opening of the restaurant.

When there is a line, you have to buy a meal ticket first and then wait in line. The restaurant has only a counter with eight seats, and the interior is clean and simple.

The Mikage branch has a “central kitchen” in the backyard, where soup and chashu pork for the two restaurants are prepared. The Rokkomichi branch makes 70 to 80 kg of noodles per day for the two restaurants, enough for about 400 bowls of ramen!

The division of labor allows for greater efficiency and also allows the two stores to serve the same flavor. This means that the same popular flavors can be enjoyed at both the Rokko-michi and Mikage branches!

There are currently three types of menu items. The “Chicken Shiratsuyu Seafood Concentrated Ramen” and “Chicken Shiratsuyu Seafood Tsukemen,” both popular at the Rokko-michi branch, are still available. Another item on the menu is the “Niboshi Ramen” only available at the Mikage branch. I decided to try this one.
(Left) Chicken oil flavored with niboshi (dried sardines), (Right) soup stock made from niboshi and kelp
Chicken oil flavored with Ibuki Iriko mushrooms from Ibuki Island in Kagawa Prefecture is combined with a light soy sauce sauce base, and then mixed with soup stock made from dried sardines and kelp.

Drain off the broth and top with homemade medium-thick noodles and other ingredients!
Niboshi Shiru Ramen (ordinary)” 880 yen (tax included)
When you first take a sip of the soup, the thick aroma of kombu (kelp) and the fragrance of niboshi (dried sardines) wafts through your nose. The soup has a strong salty taste and a slightly thickened texture.

The noodles are smooth, medium-thick noodles with high water content, and blend well with the soup with dashi broth.

The pork chashu pork is cooked so tender that it can be loosened with chopsticks, and the chicken meat is cooked at a low temperature for a smooth and luxurious taste. The thick yolk of the ajitama (seasoned egg) is also irresistible. The thick menma (pickled bamboo shoots) were very crunchy and a nice accent.

The manager, Mr. Shirakawa, is a nine-year employee who has been involved with the Rokko-michi branch since its opening in September 2014. Now that the central kitchen has been established, he is eagerly looking forward to opening more new stores in the future.

He is currently preparing a “mazesoba” menu that is slightly different from the one at the Rokko-michi branch. We are very much looking forward to this dish, which will be flavored with several different spices!

It is said that it is easier to get in at night, so you may want to try it at night.

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Information

Location

Men Hikyu Mikage-ten
(6-18-15 Sumiyoshimiyamachi, Higashinada-ku, Kobe City)
Find it on GoogleMap

Hours of operation

Monday, Thursday-Sunday
11:30-14:30
17:30-20:00

Closed

Tuesdays, Wednesdays

TEL

None
For inquiries, please contact Hikyuu Rokko-michi Store (078-856-3455)

• Hicuu official Twitter (common to both Rokko-michi and Mikage stores) https://twitter.com/hikyu_rokko