Onomichi Ramen (Chūka Soba Shu)

Created in 1947 by a Taiwanese vendor, it lives on today one minute from the original restaurant.

The recipe is recognisable at once: a dark soy broth, only slightly cloudy, mostly made from chicken bones, enriched with minced pork back fat (背脂ミンチ) that gives strength to an otherwise light broth. Today you can taste it at ‘Chūka Soba Shu’ (中華そば朱), which has inherited its handmade dough and broth, one minute's walk from the original restaurant, now closed.

A restaurant that carries on the historic Onomichi ramen recipe, one minute's walk from the original Shukaen, now closed. Onomichi ramen was born in 1947, when Zhu Ajun (朱阿俊), a Taiwanese man, opened a street noodle stall in the city's port: his recipe became the nationally recognised style under the name of his restaurant, Shukaen (朱華園). Shukaen closed in 2020 because of the founder's health, without resuming business; in November 2020 Zhu's wife and daughter opened ‘Chūka Soba Shu’, which has inherited the recipe.

ℹ️ Open 11:00–18:00, closed on Thursdays. Basic ramen 650 yen, with chāshū 800 yen, yakisoba 800 yen, gyōza 450 yen.

🚉 Onomichi · 9 min walk

Sources: raumen.co.jp · ramemo.confidence-media.jp · setouchikakuregaresorts.jp

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