Yakumo Review Summary

The wontons are packed with meat and shrimp while wrapped in a thin silky layer of wonton skin, exactly how it should be done. The broth tasted heavenly on a cold windy day. I think this is the first time the Char-siu get overshadowed by the other ingredient in in the bowl. I find this combination of ramen to be pretty unique on its own and it's definitely worth the detour if you want to get away from thick boney/creamy ramen.

The best wantons I have ever had. Silky smooth it's so unbelievable. The broth was very very clean and light, but it wasn't the most tasty broth for my personally. I opted for wide noodles which were nice and chewy. Overall a fantastic ramen.

Yakumo deserved its Michelin Bib Gourmand. From it's history, it seems that the chef's delicious shirodashi broth, made from white soy sauce, sparked a trend among other ramen restaurants to start serving ramen using white soy sauce.

I've tried the shirodashi ramen, and what stood out was its inclusion of two styles of wanton dumplings - shrimp and pork, apart from the usual chashu, negi and bamboo shoots. The wantons were well made, each having enough chew and burst in flavour. If there is an area to further level-up, it is to use thinner skins for the wantons.

It's a different take from the usual Japanese ramen, yet delightful. Yakumo is located at the outskirts of Shibuya, off the usual tourists paths but is well worth the detour.

I love ramen, and this is now on my revisit and repeat list.

Beautiful ramen shop and fairly efficient queue management.
The Ramen itself is very chic and well made. The wontons are really really good. The men also. The soups are on the ''delicate'' side - if you want a flavor bomb this isn't it.

Overall very good!

Very tasty and light flavor Ramen!
It’s not salty or oily, I can drink the soup. It cost me 1150 yen, and there are 4 wontons(2 shrimp 2 pork)
I feel very comfortable after the meal and will come back for another try.