The broth of Eagle Flow Ramen is rich and mellow, the char siu (pork belly) is fragrant, and the noodles have a softer texture.

Text and photos byBearMoo Rudy


▲ BearMoo tried Eagle Flow's Spicy Miso Ramen "Oni" for the first time and thought it was pretty good—the spicy kick paired with beer was an awesome experience.


BearMoo really loves Japanese ramen, and aside from their long-time favorites Menya Musashi and Nagi, they’d heard that Eagle Flow’s ramen was also delicious. Unfortunately, they hadn’t had the chance to visit until now—and finally, BearMoo has checked it out.

And this is actually Eagle Flow’s second branch in Taipei. The name “Spicy Miso Ramen Oni” includes the character for spice (“辛”), which means this one is all about the spicy ramen upgrade. As someone who loves spicy food, Bear was super excited.

Walking into Eagle Flow's Oni store, the decor is very unique, but the number of seats isn't very large. If it’s during meal times and lots of people come in together, you might have to wait in line to get a seat.


This wall kind of gives off the vibe of a Long X curtain shop (boss, don’t hit me), just kidding. It’s actually very youthful, vibrant, and colorful.


BearMoo visited during the off-peak hours of 3–4 PM, so there weren’t many people in the shop (the advantage of eating during off-peak times is no crowding).


This wall is pretty unique too. Even though it says “Oni” (demon), it doesn’t look scary at all. It’s more like a door god—feels like it could ward off evil, with lots of eyes watching you eat your ramen. (The Onis say: Is the ramen... good...?)


The staff are all young and very friendly—this is definitely a plus. Here’s the official introduction for Eagle Flow’s Oni store: The master chef is a Japan-Taiwanese mix named “TAKA-san.”

He specially blends Sendai miso, Togakushi country-style miso from Nagano Prefecture, and old-school miso from Tokyo’s Nerima district. Depending on the season, he adjusts the proportions and adds seasonal vegetables to create Eagle Flow’s signature, unique miso.

The noodles are based on the “Chili Pepper Noodles” developed and handcrafted by Eagle Flow Ramen during the 2010 and 2011 Tokyo Ramen Show. These represent the style of ramen from Takadanobaba and have been further refined.

The broth is made using locally sourced whole free-range chickens, pork bones, and fresh seasonal vegetables in carefully balanced proportions. It takes two full days to produce this rich, aromatic, and mellow-tasting broth.


On the wall hangs a bold, large painting that matches the shop’s name. It’s said to be the work of the famous Japanese improvisational ink painter Master Buxu Yan, who used his exquisite brushwork to depict his vision of a demon.


In the middle is apple cider vinegar, which can be used to neutralize spiciness. Friends who can’t handle too much heat can give it a try.


Fresh sesame seeds—you’ll crush them later and add them to your ramen to enhance the aroma.


Heave-ho, grinding the sesame seeds, and the aroma keeps wafting through the air. Since Bear and Moo both love sesame, they crushed quite a bit—it really felt like the Jade Rabbit was working.


This is garlic soy sauce. If you like, you can add it to your ramen—the strong garlic flavor really boosts the taste.


There’s also an order to eating ramen—you can refer to this sign. If the text is too small, let me summarize it simply for everyone…

First, grind the sesame while you wait for your ramen, because grinding sesame makes you hungrier. Once your ramen arrives, you can add the freshly ground sesame, then take a sip of the broth. If it’s too spicy, you can add some apple cider vinegar to tone down the heat. (Even if you didn’t order a spicy bowl, you can still try the vinegar—it’s quite refreshing.)

Halfway through your meal, if you want to switch flavors, add the garlic soy sauce and enjoy another taste profile. After finishing your ramen, when there’s about a quarter of the soup left, you can add 20 NT worth of rice, stir it in with the garlic soy sauce, and turn it into a savory congee. Two meals in one—what a great deal.


Let’s take a look at the menu. Bear immediately locked onto the signature “Oni Miso Strong & Spicy” (330 NT), and then there was also the ultimate challenge from the 18th floor, which is more on the numbing-spicy side. Someone who loves spicy food like Bear was tempted to try it (Moo always says Bear’s spice sensors are broken). But there wasn’t a chance this time, so next time it is (Moo’s voice: might turn into a fire-breathing bear).


There are also sweet miso, soy sauce flavors, tsukemen (dipping noodles), and summer-limited cold noodles. Moo chose number five, the sweet miso ramen (280 NT), which is basically a basic option.


The side dishes are all fried items, which we didn’t try this time.


There are also drinks and other options. BearMoo ordered a beloved Kirin beer (100 NT)—so happy.


First up, Moo’s sweet miso ramen arrives. The broth looks very rich, though the portion isn’t very big—probably okay for girls. This bowl includes: one slice of char siu, dried bamboo shoots, bean sprouts, garlic shoots, healthy nuts, a medium-boiled egg, sakura shrimp, nori (seaweed), leeks, and chili peppers. It’s said that the noodles themselves have a bit of spice, but the soup is not spicy.


Look at this half-boiled medium egg—the yolk slowly oozes out. So tempting (mouth waters).


The noodles are straighter compared to other ramen shops, of medium thickness. The only downside is that they’re cooked a bit too soft. Bear and Moo think ramen tastes better when it has a slightly chewy texture, but they still really liked the miso broth.


Add in the freshly ground sesame seeds — so fragrant and delicious. The miso soup base here is well-balanced, with a subtle sweetness. Especially after adding the sesame and garlic soy sauce, the soup has quite a rich layer of flavors, and it’s not overly salty. Instead, it makes you want to keep eating more and more.

While the kitty was enjoying the ramen to the fullest, the bear’s signature “Oni Miso Strong Spicy” (NT$330) and Kirin beer (NT$100) arrived at the table. Hot steaming ramen paired with cool Kirin beer — what a perfect Japanese soul combo!! (Also, the presentation of Inari Ramen’s bowls is really nice, giving off a very rich and appetizing vibe.)

What’s inside this big bowl? It includes two slices of char siu (one large and one small), dried bamboo shoots, baby corn, leeks, garlic sprouts, sakura shrimp, bean sprouts, two sheets of nori, healthy nuts, onions, and a medium-boiled egg. The portion is great!! (But still, Menya Musashi Champion is the best!!)


The char siu here doesn’t win by size or thickness, but it has a grilled flavor and is quite aromatic when you bite into it, reminding the bear and kitty of the char siu from Wang Wei Noodle Shop.


The noodles are slightly thicker, but they’re also soft in texture. The spiciness of the soup isn’t an issue for the bear, but the kitty couldn’t drink too much of it. However, the flavor is rich without being too salty, and even after several sips, it doesn’t get tiresome. The bear and kitty really liked it. When it came time to pay before leaving, the kitty realized that Citibank cards get a 10% discount — friends who also have Citibank cards, remember to bring yours along.


Author: Bear & Kitty RudyA couple who love food, occasionally go wild spending lots on eating, drinking, and playing, but generally stick to the principle of “limited money, endless appetite.” They run a blog under the same name.“Bear & Kitty Devour the World”Updates are simultaneous.


[Inari Ramen Spicy Miso Ramen – Oni Warugaki]

Address:1F, No. 86, Songren Rd., Xinyi District, Taipei City
Phone:(02) 2723-7379
Business Hours:Monday to Sunday, 11:00 AM – 9:30 PM
Recommendation:Friends who love spicy food can challenge the signature spicy “Oni Miso Strong Spicy.” If you can’t handle spice, the sweet miso soup base is also worth a try. Or you might follow the restaurant’s recommended way of eating — adding rice at the end and pairing it with garlic soy sauce for a completely different experience!!