When people think about Ramen, the broth usually gets all the attention. At Shinsho, we believe the noodles deserve the same respect.
We produce two signature noodle styles: Hakata-style noodles and Tsukemen noodles
From the very beginning, our goal wasn’t simply to serve Ramen, it was to create a bowl where every component is crafted with intention. That’s why we chose to make our noodles fresh in-house rather than relying on pre-made frozen noodles.
We produce two signature noodle styles, each designed for a different ramen experience. Our thin Hakata-style noodles have a firm bite and are crafted to pair perfectly with our rich Tonkotsu Paitan broth. Our thicker noodles are specially made for Tsukemen and Mazemen, offering a chewier texture that stands up well to concentrated dipping broths and flavorful sauces. By making both noodle styles in-house, we can ensure that every bowl is served with the noodle best suited to its unique character.
WHAT MACHINE ARE THEY USING?
To achieve a good quality noodles, we partnered with Yamato, one of Japan’s most trusted noodle-making machine manufacturers. Every day, our team prepares fresh ramen noodles using a Yamato noodle machine – RICHMEN TYPE I Model: YLM10062I, allowing us to control every detail: from hydration and thickness to texture and firmness. So each bowl perfectly complements our broth.
RICHMEN TYPE I
MODEL: LM10521MPQ
Making noodles in-house also allows us to deliver consistency. Every portion is produced with the same precision, ensuring guests enjoy the same quality whether it’s their first visit or their fiftieth.
Our signature Hakata-style Tonkotsu ramen features thin noodles with a firm bite, specially designed to pair with our rich paitan broth, which is simmered for more than eight hours using pork and chicken bones. This balance between broth and noodles is at the heart of the Shinsho experience.
