01 / ABOUT THE PLACE
About this place
Two toppings define a bowl at Daiou Ramen: vegetables in a thickened soy-sauce sauce, and fried pork shoulder loin. Diners describe the vegetable sauce mingling with the boldly flavoured soy-sauce broth and clinging well to thick noodles. The menu also presents Daiou Ramen as soy-sauce ramen with a thick vegetable topping, making it a choice for anyone looking for both noodles and plenty of vegetables.
The Rosu Ramen comes with a large slice of fried pork shoulder loin, a hearty option for those keen to savour the meat. One diner who tried the Rosu Daiou Ramen enjoyed the crisp coating on the fried pork, along with a thickened sauce of pork, carrot, wood ear mushrooms and Chinese cabbage, and chewy medium-thick noodles. Another paired the Rosu Daiou Tsukemen with draft beer, appreciating its springy thick noodles, rich vegetable sauce and substantial slice of fried loin. Choose a bowl to enjoy the sauce and pork together, or tsukemen to dip the noodles while savouring the meat—the choice depends on your appetite and preferred way to eat.
There is more than ramen: tsukemen comes with options such as miso, vegetables, char siu and menma, while the menu also includes spicy soboro ramen and tanmen. One diner who ordered tsukemen recalled being able to choose the noodle thickness, and described the standard ramen as having a pronounced soy-sauce flavour. Gyoza and yakisoba are other options; a diner noted that the gyoza filling was centred on minced meat, and others recommend the yakisoba and gyoza.
Draft beer, highballs and sake are available, too. Add gyoza or a small serving of char siu to round out a meal before or after the noodles. The restaurant serves from lunchtime into the night, staying open until 3:00 the following day on every day except Wednesday.
