01 / ABOUT THE PLACE
About this place
Yahman’s soy-sauce rahamen is the kind of bowl whose savoury character becomes clearer as you work your way through it. One diner found that its flavours seemed to shift between impressions of pork, chicken and dried fish. The house-made noodles are described as smooth and pleasantly chewy, making them a good choice for anyone who likes to savour the noodles alongside the broth. Add a seasoned egg or chashu pork to make the bowl your own.
For a different way to enjoy noodles, consider the salt tsukemen. One diner reported dipping smooth, medium-thin noodles into the salt dipping broth and eating them with menma and chashu, then finishing with soup-wari: broth added to the remaining dipping sauce. The soupless aburaha-men is another option, as are “Junk rahamen” and “Junk tsukemen”, listed as available from 3. For extra heat, the toppings range from futsukara, described as moderately spicy, to yabakara, which is very spicy.
At lunchtime, sets pair noodles with a small serving of chashu-pork or kakuni-braised-pork rice bowl. A diner who ordered soy-sauce rahamen with the small kakuni bowl said that, despite its “small” label, the portion felt substantial, and the Edona greens also stood out. There is also a report of reggae playing in the dining room. From a lunchtime bowl with a seasoned egg or rice on the side to tsukemen finished with soup-wari, there are several ways to make a meal of the noodles.
