When visiting Onomichi, of course you can't miss its most iconic local dish, Onomichi ramen! It features a soy sauce broth made with chicken bones and small fish from the Seto Inland Sea, paired with chewy, flat noodles. Most distinctive are the bits of pork back fat floating on the surface, adding a rich aroma. This style can be traced back to the street food stall culture before World War II. After the war, it gradually developed into a local specialty and now has a history of nearly 100 years.
I had originally set my sights on the well-known Ichibankan, but unexpectedly found it closed on Friday, its regular day off. I had to quickly change my plans and search online for another well-reviewed restaurant, and finally decided to go to Kuukai. The classic soy sauce broth was rich but not greasy, and the thick slices of chashu paired with my favorite bamboo shoots made for a very satisfying meal. The restaurant also serves a special lemon Onomichi ramen, with a refreshing fruity aroma that adds a different flavor to the traditional broth. Only 20 bowls are available each day, so come early if you want to try it! Best of all, I was lucky enough to get a window seat, where I enjoyed piping-hot ramen while taking in the view of Onomichi Port and quietly spent a lovely lunchtime.
