01 / ABOUT THE PLACE
About this place
Standing before the ticket machine at Mishima on a quiet Sakuradai street reveals just how versatile salt-based ramen can be. The signature Original Shio draws on a stock brewed from pork spine bones and sake. It pairs with springy, moderately broad flat noodles and mature chicken oil, coating the palate in a mellow, rounded richness. Toppings of slender bamboo shoots and pickled mustard greens provide crisp texture without interfering with the soup's lingering finish.
For those seeking a pure ocean profile, the Seafood Shio is a compelling alternative. Brewed carefully from Japanese anchovies, sardines, dried fish flakes, dried shiitake mushrooms, and makombu kelp, its clear stock is complemented by firm, medium-thin straight noodles. Meanwhile, the chicken broth ramen—simmered from whole chickens, carcass bones, and ground meat—is elegant and clean, matched with smooth, slender straight noodles and glistening chicken fat. Mishima's thoughtful adjustment of noodle gauge, shape, and infused oils to suit each specific stock lies at the heart of its craft.
When you want extra substance, bowls topped with tender wontons carrying a hint of ginger or slices of moist chashu pork prove deeply satisfying. Once the noodles are finished, adding a small bowl of rice topped with arare crackers and nori, or a bowl of rich chicken skin rice, makes good use of the remaining broth.
Seating is counter-only, maintaining a calm, focused environment where solo diners can comfortably enjoy their meal. The ticket vending machine accepts cashless options such as transit IC cards and PayPay, making it a convenient stop for a refined bowl at lunch or after work.
