Here is a popular restaurant where ramen lovers gather from early in the morning, before the sun has even risen. The soup is made with the finest ingredients and has a deep flavour that is hard to find anywhere else. It is more than worth getting up early! We spoke to the owner, Mr Hironari Shigeno, to find out more.
Opening in April 2025 "RAMEN SHIGENO"
Marked by a yellow banner! RAMEN SHIGENO opened on 6 April 2025 on the ground floor of MINATO YOKOCHO, Mochimune, Suruga-ku, Shizuoka City. Originally an omelette restaurant, it reopened as a ramen restaurant due to the owner's love of ramen.
The restaurant has six counter seats. This is a great place to enjoy ramen in a stylish bar-like setting. The restaurant opens at 7am every morning, but the reception desk opens at 4:30am on weekends and holidays (5:30am on weekdays). Even so, the shop has been sold out every day since its reopening, which shows how popular it is.
Menu of RAMEN SHIGENO
The morning menu consists of roasted niboshi Chinese noodles and seasonal limited edition noodles. The lunchtime menu consists of the two mainstays of the regular menu, SHIGENO Chinese noodles and roasted niboshi Chinese noodles. Both the morning and lunch menus end as soon as the soup runs out, so it is recommended to book in as early as possible.
SHIGENO Chinese Soba Noodles, with a heavy, delicious animal broth.
The signature SHIGENO Chinese noodles, served at lunchtime, uses Amagi Shamo and Shimanto pork in the broth. Both are branded premium ingredients, and the Amagi Shamo chicken is from "Binchotan Yakitori Tori Shige", which is run by the owner's brother in Fujieda. The owner's brother runs Fujieda's "Binchotan Yakitori Tori Shige", which is a representative of SHIGENO's ramen and is not an ingredient that can normally be used in a ramen that costs 1,000 yen per bowl. (The photograph shows the special SHIGENO Wan Tan Chinese Soba Noodle, 1,360 yen.)
Roasted Niboshi Chinese Soba if you also love the bitterness of the dried fish.
This Chinese soba noodle soup is made using several kinds of dried sardines in the broth, including Ushibuka Hirako, Hirado Iriko and Osuna Shirasato Sardine, with dried sardines as the main ingredient. This soup is recommended for dried sardines lovers, who can enjoy not only the flavour of the dried sardines, but also their distinctive bitterness. The low-pasteurised straight noodles with a crunchy texture, which are commonly used with SHIGENO Chinese noodles, go well with the soup. A memorable bowl of noodles that will make you think, "Oh, I want to eat that again..." at a moment's notice. (Photo: Roasted Niboshi Chinese Soba Noodle, 1,190 yen)
He wants to spread the 'ramen for breakfast culture' in Shizuoka.
The owner, Mr Shigeno, is from Fujieda City, where the morning ramen culture is firmly rooted, and is himself a big ramen lover. He taught himself how to make ramen after Corona, and started operating a ramen restaurant in the morning with the aim of spreading the custom of ramen for breakfast in Shizuoka.
On his days off, she visits popular ramen restaurants in Tokyo to get inspiration, which she uses to make his own ramen.
'I'm not happy if people say it tastes good by imitating me. I have to put it into my own mind, arrange it and express it in my own way. Nowadays, people take photos on social networking sites to spread the word. My aim is to create a bowl of ramen that appeals to people's brains, that they are impressed by the taste and want to take a picture of when they see it in front of them.'