A Must-Read Guide for Ramen Lovers in Kaohsiung: A Battle of 6 Japanese-Style Ramen Shops!

Photos and text byKaohsiung Food Map
(Photography/Writing: Xi Nan Bian, Copyright reserved by Kaohsiung Food Map)

Ramen, which originally spread to Japan along with Chinese immigrants, has evolved over nearly a century and can now be said to be completely synonymous with Japanese culture. Japanese ramen has also evolved from its original form as Chinese-style soup noodles into a dazzling array of styles and flavors today. With different combinations of broth, noodles, and toppings, ramen is a food with infinite variations and continues to evolve to this day.

This ramen craze has also been heating up in Taiwan in recent years. Whether on busy streets, in quiet alleys, or inside department stores, Japanese ramen shops can be found in many places. Perhaps because Taiwanese palates have become more accepting of authentic Japanese ramen flavors, many brands that pride themselves on traditional Japanese ramen have gradually entered the Taiwanese market. Whenever a new Japanese ramen brand opens, it often creates a long queue.

Compared to Taipei, Kaohsiung has relatively fewer Japanese-brand ramen shops, but there are still quite a few ramen enthusiasts like the editor who seek authentic flavors. For fellow ramen lovers, we’ve specially compiled a list of Japanese-brand ramen shops in Kaohsiung that we know of. Are there any we might have missed?

[Tonkatsu Ramen Tonchin]

Founded in Ikebukuro, Tokyo, and consistently popular online, Tonchin is known for its Tokyo-style tonkotsu ramen, which blends pork bone broth and soy sauce broth in a specific ratio. It’s rich yet carries a unique soy aroma, and it’s also quite affordable, with free upgrades to larger portions available.

Both the noodles and ingredients like bamboo shoots are made in-house. The signature thick noodles, made from an exclusive recipe, are smooth and have an excellent texture.

There are also popular options among women, such as butter corn miso ramen, offering a wide variety of flavors.

The Kaohsiung branch is located in the underground food court of Hanshin Main Store and has a dedicated dining area.

[Ippudo Hakata]

Opened in Fukuoka, Japan, in 1985, Ippudo gained fame after winning first place on Japan’s TV Champion show. Its classic “Shiro-Maru Genmi” and “Akamaru Shinmi” are the shop’s flagship dishes.

The pork bone broth, simmered for over 18 hours, fully absorbs the essence of the bones and is paired with the traditional ultra-thin noodles of Hakata ramen, making it a classic tonkotsu ramen.

The editor personally visited a local Ippudo in Japan and noticed that overseas branches seem to have a more refined brand image. While the basic ramen flavors are comparable, the items offered and toppings provided at overseas locations differ significantly from those in Japan, and the prices are also relatively higher—though this may relate to local customs or the agency involved.

Kaohsiung currently has two branches: Hanshin Dome and Caoya Road.

[Menya Musashi - Musha]

Centered around the concept of “innovative ramen,” Menya Musashi has created a trend by opening uniquely styled branches across Tokyo. Its biggest feature is that each branch has its own unique name, and depending on the name, the ramen style varies. In short, every Menya Musashi sells a different kind of ramen, so the wide variety of styles is what makes Menya Musashi truly special.

The Musha branch in Kaohsiung shares the same menu as the Musha branch in Okachimachi, Tokyo. Based on a tonkotsu broth foundation, it offers three different types of ramen: white, black, and red. The thick-cut pork belly chashu, prepared through multiple cooking processes, is extremely satisfying, and the springy chūshī-yaki noodles are also a personal favorite. There’s also a free service for extra noodles and broth.

The shop has a unique atmosphere, with small details like bowls, chopsticks, and lamps all imported from Japan.

Kaohsiung currently has two branches: the Zuoshin Global branch and the Musha Den in Dream Mall.

[Kagetsu Arashi]

With numerous branches in Japan, Kagetsu Arashi is also quite well-known in Taiwan and is considered an old-school brand that’s been around since the early days of Taiwan’s Japanese ramen boom. It emphasizes a broth made from collagen-rich pork knuckle bones (foreleg bones), along with plenty of garlic and pork back fat. Its bold, full-bodied flavors that stay true to tradition have won over many ramen fans.

In addition to the basic ramen toppings (chashu, soft-boiled egg, bamboo shoots, nori), it also offers free extras like raw garlic and spicy leek, which customers can choose to add. For example, the editor personally adds four to six cloves of raw garlic and a serving of spicy leek, then sprinkles some Fauchon black pepper for extra flavor—it’s incredibly satisfying.(Kidney-friendly method not recommended for those who don’t prefer strong flavors)

Kagetsu Arashi currently has three branches in Kaohsiung: Zuoying Shin Kong Mitsukoshi, Dream Mall, and Taroko Caoya Road.

[Sapporo Enjin Ramen]

Before Enjin Ramen opened branches in Taiwan, many travelers to Hokkaido would make a special trip to visit the original Enjin Ramen. Its unique miso broth incorporates sweet and creamy potato cold soup, then uses a 1300-degree high-heat flame gun to accelerate the emulsification of the broth and oil, achieving a rich yet non-greasy taste.

The cooking technique known as "the art of fire" delivers an extraordinary visual and culinary experience.

Most Japanese-brand ramen shops in Kaohsiung choose to set up in department stores, but Enjin has opted to open in a quiet alley.

[Mita Somenjo]

In recent years, Japan has seen a popular new way of eating ramen where the broth and noodles are consumed separately—known as tsukemen. This dipping-style ramen is gradually gaining more fans in Taiwan, but shops that specialize in tsukemen are still relatively rare. Mita Somenjo is one of the few ramen shops in Taiwan that focuses primarily on this style.

The rich tsukemen broth, made by simmering plenty of pork bones, seafood, and vegetables, is paired with specially made thick cold noodles crafted from custom-blended flour. The intense flavor is unforgettable. However, I feel that Mita has made slight adjustments to the taste over time. When it first opened, the overly strong fishy flavor made me hesitant to return for a while, but now the balance of flavors has improved significantly.

Each order comes with a pot of hot broth, which can be used to adjust the richness of the flavor. After finishing the noodles, you can also add the broth to the dipping sauce to enjoy as a post-meal soup—a very authentic Japanese style.

Currently, there is only one branch in Kaohsiung, located at Dream Mall, and its exterior is quite distinctive.

[Tonkotsu Ramen]
Address: No. 266-1, Chenggong 1st Rd., Qianjin District, Kaohsiung City (B3)
Business Hours: 11:00–22:00

[Hakata Ippudo]
Address: No. 777, Bo’ai 2nd Rd., Zuoying District, Kaohsiung City
Business Hours: 11:00–22:00

[Menya Musashi - Buke]
Address: No. 1, Zhanqian North Rd., Zuoying District, Kaohsiung City
Business Hours: 11:00–22:00

[Hanatsukikaze]
Address: No. 115, Gaotie Rd., Zuoying District, Kaohsiung City (inside Rainbow Market)
Business Hours: 11:00–22:00 (plus 10% service charge)

[Sapporo Enjin Ramen]
Address: No. 437, Anji St., Zuoying District, Kaohsiung City
Business Hours: 11:30–15:00, 17:30–21:30

[Mita Somenjo]
Address: No. 789, Zhonghua 5th Rd., Zhennan District, Kaohsiung City (Dream Mall B1)
Business Hours: 11:00–21:30 (plus 10% service charge)

Kaohsiung Food Map
Author Introduction: Kaohsiung Food Map is curated by Ah Xiong and Xiao Gao, sharing local southern Taiwanese cuisine and cultural flavors. They also frequently introduce travel destinations, sample signature dishes, and capture beautiful scenery to share Taiwan’s food culture and unique human touch with everyone.
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