01 / ABOUT THE PLACE
About this place
The scallop-and-oyster broth shio ramen is one of the bowls to consider at Amenimo Makezu. A diner who tried both the shio and shoyu ramen with thin noodles recalled the shellfish-based shio and a roast-beef-like chashu as standouts. The menu describes the shio as made with scallops and oysters, without an animal-based broth, for a clean-tasting option. Another diner described a clear soup layered with chicken and seafood umami and a faint hint of sudachi, served with menma and red onion. These details offer a sense of the bowl’s flavour, alongside the menu’s emphasis on shellfish broth.
For a more chicken-led bowl, there is shoyu ramen made with a soup of carefully selected free-range chicken and freshly pressed soy sauce. The menu lists noodles made with Haruyutaka wheat from Hokkaido, with hand-cut noodles also available. One diner found the hand-cut noodles chewy, like udon; another enjoyed the broth-rich shoyu with thin noodles. The choice of noodle may change the character of the meal.
Tsukemen fans have two contrasting options: the rich chicken paitan “Kiwami” and kelp-water tsukemen made with Rishiri kelp, Rausu kelp and gagome kelp. The latter comes with a sweet-savoury dipping soup made with free-range chicken and honkarebushi, traditionally matured dried bonito. One diner said the delicate sweetness of the dipping sauce and the flavour of the noodles kept drawing them back to the same order.
For mazemen, options include TKM, served with an egg to crack into the noodles, and a bowl built around chicken oil from Hakata jidori. There is also abura soba with house-made chilli oil and adjustable heat, as well as curry abura soba seasoned with whole spices. A side of rice topped with honkarebushi offers a small rice course after the noodles.
The shop is in Kamijujo, Jujo. On Saturdays and Sundays it opens for breakfast and lunch from 7:30. It does not open in the morning on weekdays, so check the weekend hours if you are hoping for an early bowl.
