The best ramen in Milan (according to me)
By now ramen has literally depopulated in Milan: if until ten years ago in Italy almost nothing was known about this delicious dish, today in the city we have all eaten it at least once in our life or at least we know what we are talking about.
Japanese ramen actually comes from China, where lamians (hand-rolled noodles) are said to be the "ancestors". Until the early 1900s, Chinese residents in Japan offered noodles in broth in their restaurants and in street kiosks. Ramen became extremely popular after the Second World War, when the entrepreneur Momofuku Andō (founder of Nissin Foods) invented the famous instant noodles. In the 1980s there was a real ramen boom, which officially became a cultural gastronomic icon - so much so that in 1994 the ramen museum was established in Yokohama.
Today there are infinite variations as each cook has his own secret recipe. At the same time, however, there are well-coded regional recipes, which differ in the type of broth, noodles and toppings. The broth is what most differentiates one quality from the other:
Miso (味噌): strong, thick and rich broth made with miso. Typical of Hokkaido, this is certainly the most Japanese and indigenous ramen of all. It is garnished with ground pork, sesame seeds, spring onion, butter and, often, with corn
Shio (塩, salt): clear and light broth, almost always prepared with chicken and garnished with chashu
Shōyu (醤油, soy sauce): light, salty and intense broth, brown in color. Almost always seasoned with chashu, menma, spring onion
Tonkotsu (豚骨, pork bone): typical of Kyushu (Hakata-ku district of the city of Fukuoka), this broth is particularly thick, tasty and fatty. It is made by boiling the pork bones for many hours, until a whitish and velvety soup is obtained. It is often garnished with chashu, bean sprouts, spring onion or leek and mayu (dark garlic flavored oil)
In Japan, ramen-ya are endless, Milan in the meantime is defending itself quite well given the number of restaurants that offer ramen combined with gyoza (as in the Rising Sun). This, as you know, is my favorite Japanese dish - I love it even more than sushi! In Milan I have eaten it practically everywhere and I often cook it at home (you can find many variations here).
After having listed what I think are the best Japanese restaurants in Milan, here are finally the places to eat the best ramen in Milan.
Since the days of Fukurou restaurant, Ninomiya san has distinguished itself in the city for the high quality of its ramen. Today at new Kappou Ninomiya restaurant you can taste his personal and inimitable traditional recipes, both for lunch and dinner: miso, tonkotsu and tantamen. Three very different and unmissable ramen, seeing is believing!
The only restaurant on this list that provides a totally Italian management. Danilo knows the product he sells very well and Marco Munari has created absolutely tasty and inviting recipes. At Masayume you will find ramen cured, researched and with imaginative and intriguing accompanying dishes, such as the various types of gyoza.
Here you will not find soup made from pork bones, only chicken. All the broths are tasty, well balanced, perfectly garnished but above all (fundamentally) hot - the hottest ever in Milan, just like in Japan.
The ramen that is closest to the authentic Japanese one can be found at Nozomi, without any compromise - it is no coincidence that this restaurant has specialized in the preparation of ramen. I can say without a doubt that the best ever tried in Milan is right here.
The recipes on the menu include shoyu, shio, tonkotsu, tantanmen (unmissable!) and miso. You will immediately notice the care taken in the toppings, the proportions between soup and noodles, the size of the bowl and the overall beauty of the steaming dish: simply sublime. Don't forget gyoza, really delicious.
One of the most delicate and apparently simple ramen that you can taste in Milan is certainly that of Osaka, a historic authentic Japanese restaurant as well as the first ever to offer ramen in the city.
Recipes include abura soba (ramen without broth), shoyu, tonkotsu and miso. To be served with artisanal and very tasty gyoza.
If you are in Brera area and you want an excellent burning bowl (be careful because the broth here is really hot!), then go without fail to Ramen Misoya.
I recommend the classic Tokyo miso ramen, savory and enveloping, to be accompanied with a portion of grilled gyoza, with a flat shape.
A few minutes from Porta Genova, I Cubetti restaurant offers very good traditional Japanese dishes, among which ramen stands out.
In my opinion, the yarou ramen with such an intense taste as you will rarely try elsewhere is unmissable.