Love this "shrimp flavor" vibe—Taipei’s Xinyi District: A Battle of Shrimp-Flavored Ramen

Text & photos by /Kuni

(The very shrimp-y Ichigen Ramen)

I was planning to post my review after eating at Ichigen, but another shrimp-flavored broth ramen shop, Gooshin, had just opened nearby, so I decided to try both and compare them.

What I ate at Ichigen:
Original Shrimp Salt Ramen + Original Broth (NT$250)
Sugoi Tamago (Soft-Boiled Egg) (NT$30)
Char Siu (Pork Belly) (3 slices NT$60)
Shrimp Gyoza (5 pcs NT$120)

Ichigen is located right across from the once super-popular Ippudo. There wasn’t much of a line at the door at noon, so I got in right away.

(Ichigen entrance)

(Inside the restaurant)

(The counter)

(Menu)

If you order just a bowl of ramen here, it only comes with one slice of char siu and half a soft-boiled egg. So naturally, I ordered extra toppings and added a plate of gyoza. The gyoza were better than expected—the filling might not have been packed tightly or fully, but the shrimp inside was tender, crispy, and delicious. I came mainly for the broth, which is one of the rarest shrimp-flavored broths in Taipei. People either love it or hate it. Before trying it, I’d heard many opinions from friends, but nothing could have prepared me.

I deliberately ordered the signature Original Shrimp Salt Ramen, and the first sip of the broth was an eye-opener—its pure, sweet shrimp flavor is just so flavorful, so sweet, so... “shrimpy.” In short, it’s the “shrimpiest” broth I’ve ever had, as if I’d eaten dozens of shrimp all at once, but by drinking it. The taste was pure and incredibly satisfying—I almost shouted out loud. The soft-boiled egg was probably the best-cooked one I’ve had in a while, even better than Daimaru’s. The char siu slices were thin, lacking thickness, but the fat and tenderness were still good.

(Shrimp gyoza)

(The shrimp weren’t big, but they were fresh and tender)

(Original Shrimp Salt Ramen + Original Broth)

(One of my favorite ramen broths in recent years)

(Thin yet tender char siu)

I finished the soup in no time—it was just too good. Ichigen offers a broth refill, but it’s an unseasoned, clear shrimp broth. Once poured into the bowl, it becomes a refreshing, light soup. I left the restaurant feeling very satisfied after finishing my meal.

(Refill shrimp broth)

(A different kind of flavor)

(After finishing your meal, check out the ice cream pineapple bread from a related business next door)

(Show your Ichigen receipt for a 10% discount)

(Made to order, freshly baked)

(Matcha flavor)

(The name sounds bold, but the reality... well)

Three days later, I switched to another shrimp-themed spot, Go-Shin-Gami, also located in Xinyi District. It’s said that the Japanese

Meal content:
Rich shrimp dashi noodle soup NT$230
Flavored egg NT$30
Shrimp oil rice NT$40

Go-Shin Seisakusho

(I like the counter seating when eating noodles alone — it feels more immersive)

(Standard table seating)

(Counter setup)

(The menu is a bit too simplistic... sigh)

(Three chefs making noodles together)

Today’s broth at Go-Shin had a decent shrimp flavor, but it wasn’t as direct as Ichigen’s. The two have completely different styles — both shrimp-based, but Ichigen’s shrimp tasted especially fresh, with a sweet, distinct shrimp flavor that made you feel like you were actually eating shrimp. Go-Shin’s shrimp flavor was deeper, not as bold as Ichigen’s, carrying a strong shellfish taste reminiscent of French seafood bisque, but lacking in shrimp sweetness. The flavored egg was pre-marinated, flavorful but a bit overcooked, which is a pity. I didn’t like the noodle texture — possibly the weakest I’ve had recently. The shrimp oil rice was no better, with poorly cooked rice. The char siu was surprisingly good — not soft and oily like what’s common in ramen shops, but firm, springy, and pleasant to chew. Turns out it was made from pork collar meat.

(The shrimp oil rice is not recommended)

(Rich shrimp dashi noodle soup)

(Egg is flavorful, but overcooked)

(The char siu is quite interesting)

A friend who has eaten at Go-Shin’s main store in Japan is the most respected ramen enthusiast I know. This person is carefree — enthusiastically praising great food, and arguing with shops when the food is bad. Hearing that the Taiwan branch can’t compare to the one in Japan, I can now understand why he feels that way after today’s visit.

Personally, I’ve always preferred tonkotsu broth. I usually don’t care much for plain fish-based broths unless it’s a W-style broth, where fish elements are blended with tonkotsu for balance, like at Menya Hikari. Also, I’m not particularly fond of pure chicken bone broth, but that’s not an absolute rule — because Torihana’s chicken bone broth happened to be just right. Too bad it closed later on. So, it’s really better not to have too many fixed ideas about food. Unnecessary prejudices only make you narrow-minded and limit your perspective.

Ichigen Ramen Taipei Xinyi Branch
Address: 1F, No. 30, Songshou Rd., Xinyi District, Taipei City (Neo19)
Phone: (02)2723-5578
Hours: 11:00–15:00, 17:00–22:30 Mon–Fri
11:00~15:30 17:00~22:30 Sat~Sun

Go-Shin Seisakusho
Address: No. 6, Lane 6, Aly. 553, Sec. 4, Zhongxiao E. Rd., Xinyi District, Taipei City
Phone: (02)2746-6867
Hours: 11:00–15:00, 17:00–21:00 Mon, Wed–Fri
11:00~21:00 Sat~Sun

The world’s second-best freshly baked ice cream pineapple bun
Address: No. 22, Songshou Rd., Xinyi District, Taipei City
Phone: (02)2345-5222
Hours: 11:00–20:00

Interpreting cuisine through music
Violinist KUNI
Kuni (Defying the Laws of the World) fan page　Kuni (Defying the Laws of the World) blog