Yakumo Ramen - Refined Dumpling Ramen
- May 21, 2019
- 1 min read
Updated: 1 day ago
Yakumo (八雲) is one of Tokyo's most respected ramen / dumpling ramen shops, and it earns that reputation.
Contemporary Wontonmen (Dumpling Ramen) at Yakumo
Wontonmen, or wantanmen, is normally a modest affair. Not at Yakumo—they take the format and give it a quiet but unmistakable upgrade.
Choose either 4 or 6 shrimp and pork dumplings (Half or Full size). They're the highlight of the bowl—succulent, carefully made, and genuinely excellent.
The Ramen Broth
Two shoyu (soy sauce) options: white (shiro) or black (kuro). The white is what Yakumo is best known for—delicate, slightly wheaty, with a rich collagen finish and a hint of fish. I tried it without dumplings once to focus purely on the broth. Worth doing at least once.
The black is more classically tangy and soy-forward. Both are excellent.
Noodles and Toppings
The thin noodles are smooth and slippery, soaking up the broth well. The menma (bamboo shoots) are quietly good.
The chashu leans closer to Chinese BBQ pork—sweeter, possibly from brown sugar or honey—which fits the overall aesthetic of the bowl.
Final Thoughts
For refined, contemporary wontonmen in Tokyo, Yakumo is the answer. They recently relocated from Naka-Meguro to nearby Ikejiri-Ohashi.
The owner trained at the Tantantei school of ramen, which explains a lot about the refinement you'll find in the bowl.
For reference, the owner at Yakumo comes from the Tantantei school of ramen!
