麵屋壹の穴 ICHI
Taipei CityDa'an DistrictRamen restaurant
Centered on seafood and niboshi, with a rich broth full of umami and aroma.
At a Glance
Signature Dishes
Niboshi Ramen
Relatively uncommon in Taiwan, the rich niboshi broth has concentrated fish umami and aroma, with a foam-like body without tonkotsu heaviness; after the renovation, it was also sometimes thinner.
Tonkotsu Seafood Ramen
This classic tonkotsu-fish ramen has a rich broth and lets you choose noodle firmness; the meat is tender and the noodles can be on the firm side, though it may not leave a strong overall impression.
Pacific Saury Scallop Shoyu Ramen
The niboshi flavor pairs with scallions and onion, and the thin noodles go down smoothly; the broth can be slightly light, the suspected dried scallop strips may clash a little with the noodles, and the soft-boiled egg is sweet-leaning and not runny.
Pacific Saury Shoyu Ramen
The broth was once salty with abundant umami, while more recently it has also been experienced as light; the very thin noodles are decent, and the soft-boiled egg is not runny and lacks a marinated flavor.
Char Siu Rice
The flavor is decent, while wasabi helps cut the richness and makes the combination a plus.
At a Glance
- Value verdict
- A single bowl has been recorded at NT$300.
- Reservation
- Reservations are not accepted.
What you should know
Best for
- For diners who prefer rich fish-based broths
What you should know
- A small noodle portion has sometimes come with one free extra serving.
- No accessible entrance, restroom, seating, or parking is provided.