01 / ABOUT THE PLACE
About this place
At Yokayasu, chicken paitan ramen can go in two directions: mellowed with a seasoned egg or given a lively kick of chilli. Both start with a chicken-based, cloudy broth, with the choice depending on what you’re in the mood for.
The standard Chicken Paitan Ramen has a cloudy broth made by simmering Kyushu-raised local chicken and young chicken bones and meat with vegetables for about 7 hours. The menu describes it as rich but not too heavy, while medium-thick, wavy noodles catch the broth. It costs 980 yen. A popular variation, Seasoned Egg Chicken Paitan Ramen, is 1,180 yen and comes topped with a RAN-O egg from Oita Prefecture. The menu recommends the pairing of the egg’s soft, runny centre with the broth’s depth of flavour. One diner added green chilli partway through the meal, suggesting a way to enjoy the bowl as it is at first, then bring in some heat for the second half.
For a spicier bowl, try Chicken Paitan Tsukimi Umakara Ramen. Three kinds of chilli bring a fresh, clean heat to the chicken paitan broth; break the RAN-O egg yolk and mix it through the noodles for a mellow contrast. Diners have also commented on the chicken flavour in the broth and the noodles’ pleasantly chewy texture. One added free raw garlic midway through the meal to change the flavour, making this a good option for anyone who likes to build up the heat and aroma as they eat.
To enjoy the broth to the last drop, add Dive Meshi for 200 yen and turn the leftovers into a rice-porridge-style finish. A small serving of rice with juicy boiled gyoza is another choice when you’d like a little more to eat. Among the rice dishes, one diner recalled that the well-seasoned grilled chashu rice bowl went particularly well with the soup. A bowl of ramen on its own or with a rice dish lets you adjust the size of the meal.
Breakfast is available, and on Saturdays and Sundays the restaurant opens from 6:30. It’s an option for an early bowl of chicken paitan.
