Yet To Name Ramen ($15 nett for fish-based ramen)

Having tried the fish-based ramen at Yet To Name Ramen, I can attest to how distinctive this experience is compared to more traditional pork or chicken-based broths. The broth, made from Hirame (flounder), delivers a light yet flavorful depth that feels refreshing and less heavy on the palate. One thing I really appreciated was the use of yuzu-cured sashimi-grade snapper, which adds a bright citrusy contrast to the rich broth. The pop-up’s limited availability—only 50 bowls per day and open from May to July—creates a sense of exclusivity, but I concur with the advice not to queue for more than 30 minutes. The crowd naturally builds early, so arriving right at opening time helps avoid long waits. A personal tip would be to experience the sashimi in stages, as suggested: first raw, then semi-cooked as it warms in the broth, and fully cooked last. This progression offers interesting texture and flavor transitions, although I found the fully cooked sashimi reminded me of typical fish soup textures, which might underwhelm those expecting sashimi’s usual tenderness and taste. I would recommend asking for the sashimi separately to preserve its quality. I also savored the Engawa ramen variant featuring fish collagen broth, which had a creamy richness reminiscent of paitan chicken or pork ramen but lighter, making it an excellent choice for those who want indulgence without heaviness. If you’re intrigued by creative ramen variations, keep an eye on their social media updates—new offerings like the cold Hiyashi soy-based ramen and the spicy miso Tsukemen promise exciting flavors to try, especially suitable for warmer days. Overall, this pop-up is a must-try for ramen enthusiasts eager to explore fish-based broths, but manage your expectations on presentation and seating time to get the best experience.