Hanamichi

Rich red miso meets a generous hit of garlic. At Hanamichi, ramen starts with tonkotsu broth, with miso and soy sauce offering different flavour profiles. The menu’s “Zetsutaku Akamiso” combines house-made miso with red miso blended with chilli using a distinctive method, bringing together depth and heat. Diners who return to the red miso ramen describe enjoying it with plenty of garlic, which adds to its bold flavour. Another diner praised the pairing of the red miso broth with plump, springy round noodles that held their own against the soup. Try the broth as it is first, then add the table’s chives or chilli partway through. One diner noted that chives changed the flavour, so you can add a little at a time.

For a milder option, there is the premium soy sauce ramen. It also comes with tonkotsu broth, this time paired with premium soy sauce; the menu describes it as mildly salty and rich in flavour. One diner ordered soy-sauce tonkotsu with garlic, then added plenty of chives, ginger and pepper—a good approach if you like to adjust the flavour with condiments.

Round out the meal with fried rice or gyoza rather than stopping at ramen. One diner found the carefully prepared fried rice as memorable as the ramen. Gyoza are available in portions of 7 or 2, making it easy to add just a few. The Abiko branch serves from lunchtime until late; on Fridays and Saturdays, it stays open until 4 the following morning.