The story
YAKUMO began in 1999 in a Nakameguro shopping street, quickly drawing crowds and media attention. When the shop moved to Ikejiri-Ohashi, the owner introduced a white soy sauce-based ramen alongside the original dark soy version. The idea came from an ethnic-style fried noodle dish he had made years earlier while working part-time at a bar-restaurant. That white broth, or shirodashi, became the restaurant’s signature.
The broth is built from pork, chicken, chicken bones, kelp, dried shrimp, dried shiitake, niboshi, bonito, mackerel, and more — all simmered in filtered water to extract umami. The owner describes it as a "soup in constant evolution," endlessly tweaked over 23 years: ingredient combinations, heat, cooking time. "It's no exaggeration to say these 23 years have been captivated by soup-making," he writes. The white soy broth earned top honors in the TRY Ramen Awards' soy sauce category, sharing first place with Chofu’s Chuka Soba Shibata.
YAKUMO’s wontons come in two varieties: pork and shrimp. The pork is twice-ground, then mixed with white soy tare, black pepper, and sesame oil for a tight bond with the wrapper. The shrimp version uses three types of shrimp — including Argentine red shrimp — seasoned with Christmas Island sea salt for a bouncy texture. Each bowl of tokusei wantan men holds two of each wonton, plus roasted pork char siu, all over a medium-thin straight noodle from Mikawaya Seimen.
YAKUMO has held a Michelin Bib Gourmand for nine consecutive years, recognized for good quality, good value cooking. The restaurant itself is cash-only and open from 11:30 until sold out. They also ship their signature three-serving sets nationwide, allowing ramen enthusiasts to taste the shirodashi at home. The owner, Mikio Inoda, has won numerous awards in the Takeout Ramen of the Year competition, with his soy-based ramen consistently placing in the top ranks.
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