俺ん家ラーメン

A super rich tonkotsu soy sauce broth paired with thick straight noodles, accompanied by chashu, seaweed, and spinach soaked in the rich broth...

This is the Kakei ramen, a style that is distinctly recognizable, and each bite hits hard with flavor.

I never expected to find such delicious Kakei ramen in Taoyuan.

"Iroji Ramen"

This ramen shop has just opened, and just by looking at their IG, you can tell how much effort went into the preparations.

The owner couple is from Japan, and their Chinese is quite good. Their polite demeanor makes you feel very comfortable just being served.

🍚 Today's order
👉 My Ramen (NT$360)
My Ramen + Hard Noodles + Extra Salt + More Oil.
As a fan of bold flavors, naturally, I piled on all the buffs for my first try.

During the ordering, seating, and waiting process, you can catch a whiff of the soup’s aroma. It’s the prelude of the rich soup mingling with the fragrant fat of the chashu. Just waiting makes you feel happy.

Many ramen places have great flavors, but their presentation often falls short. The ideal is to have both good taste and appearance, which scores major points. Here, the ramen...

Looks amazing!!
The color combinations are very balanced, with the entire bowl displaying warm tones, making it very appetizing.

However, the taste...
The flavor is even better than the visual appeal!

The broth is rich and penetrates deep to the bone without being overly heavy. It's like jumping directly into a pot of simmering tonkotsu broth—pure satisfaction. It’s akin to the exhilaration after an intense workout or a thrilling sports match, or the joy of singing all night. You feel the excitement but also embrace this intense flavor adventure.

Using thick noodles is a tradition of Kakei! The fat and collagen are just perfect for thick noodles, presenting a straightforward challenge.

The soft-boiled egg is perfect, with almost liquid yolk being the best proof. The spinach soaked in the tonkotsu broth is also a standout, and the super large seaweed adds not just visual impact but also enhances the flavor. The chashu comes in both thicker torched slices and lighter sous-vide renditions; I usually prefer the torched version, but here, the sous-vide chashu is even more tender than at others, melting effortlessly with just a gentle press of the tongue and teeth—a superb chashu.

In summary, this is ramen that I absolutely love and highly recommend for fans of bold flavors. If you enjoy rich tastes, you must come here to try it.
(You might not even need to choose "salty broth," as "regular" is said to be flavorful enough—I'll have to try that on my next visit).

This will definitely be the next hot ramen spot in Taoyuan. However... my feelings are mixed; this recommendation... will make it even harder to get a seat in the future!!