The texture is incredibly chewy — try the "cold noodles with dipping sauce" to experience the unique flavors of ramen.

▲The chewiness is off the charts because the noodles aren’t made in a central kitchen — they’re handmade on-site. The unique way of eating them, with the “cold noodles with dipping sauce,” has also become a signature feature of the shop.

Reported and photographed by Chen Tzu-yin / Taipei

In the lively alleys of the East District, the shop’s fresh Japanese-style wooden decor stands out, creating an atmosphere of serene uniqueness. This ramen spot on Section 4 of Zhongxiao East Road has only been open for a month, yet it’s packed every evening, with customers lining up for a bowl of authentic, distinctive Japanese ramen.

▲“Mita Ramen Workshop” is always packed at mealtimes — and for good reason.

In recent years, ramen shops have proliferated across Taiwan, but without truly standout cooking, it’s hard to make a mark in the hearts of foodies. Mita Ramen Workshop currently has only two branches in Taipei, but it already operates 15 locations in Tokyo and Osaka. Store Manager Tsai Yi-chieh says, “Our biggest specialty is hand-making the noodles fresh on-site, giving them an incredibly chewy texture. There are specific ratios for noodle-making in Japan, and we follow those to achieve such delicious results.” As Tsai explains — and as the shop’s name “Mita Ramen Workshop” implies — there’s no central kitchen. The goal is to make the noodles fresh at each branch. The wide, thick noodles are designed for “tsukemen” (dipping ramen). Tsai says the thickness helps the noodles cling better to the sauce, enhancing both texture and taste.

The broth is also a science. Made with “fish and pork bone,” it requires a 12-hour simmer — starting at 8 a.m. and finishing at 8 p.m. — resulting in a rich flavor that carries through both the shop’s “broth” and “dipping noodles.” Tsai Yi-chieh says this is the authentic Japanese taste, with no adjustments made to suit Taiwanese palates.


▲The dipping sauce for the cold noodles, after 12 hours of simmering, is incredibly aromatic and emits the scent of dried bonito.

The signature tsukemen and cold noodles are a delightful treat from the first bite. Aside from the noodles, which are indeed as chewy as the store manager described, the rich bonito flavor of the dipping sauce blends beautifully with the noodles. “Slurp slurp slurp!” and before you know it, the small bowl is empty. A side of semi-soft-boiled egg helps balance the saltiness. After finishing the noodles, you can dilute the leftover dipping sauce with broth to make a delicious bowl of Japanese-style soup.

 
▲Left: The shop also offers small sides — the fried chicken has a crispy skin and juicy meat. Right: The dumplings have fragrant fillings with a bold flavor.


▲If you still prefer hot soup, go for a traditional bowl of ramen — the broth is just as rich.

  
▲Left: The noodles here are straight-cut and softer than the thick ones used for cold noodles, making them ideal for those who prefer a softer texture. Right: The slices of char siu (barbecued pork) are generously portioned.

▲Eating a bowl of ramen at “Mita Ramen Workshop” gives you the illusion of being in Japan.

[Shop Information]
Address: No. 1, Lane 7, Alley 205, Section 4, Zhongxiao East Road, Taipei City (Zhongxiao Dunhua Branch)
Phone: (02) 2723-7390
Business Hours: 11:00 AM – 11:00 PM (last order at 10:30 PM)
Prices: Cold noodles with dipping sauce 230 TWD, ramen 240 TWD