This is one of my favourite Japanese ramen places to go to. It’s cheap, huge serves and seriously yummy. It reminds so much of Japan, the difference is in Japan, you order from a vending machine. At Arigataya, you are greeted with friendly staff and free ocha (green tea) or iced water whichever you prefer. In Japan, ramen bars and shops are often judged by the proprietor and often the better ones are simple and concentrate on the food. It is comparable to Dosuko in Fremantle markets but it is closer though.
I took my mum and her Japanese exchange student who is here for a few weeks who was so happy that we had ramen in Perth. There are many different types of ramen, there’s shio ramen which is probably the oldest type. It is the lightest ramen, a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Shio is generally the healthiest kind of ramen; fat content tends to be low, and fresh vegetables like cabbage, leeks, onions, and bamboo shoots typically adorn the simple soup and curly noodles.
Tonkotsu (pork bone; not to be confused with tonkatsu) ramen usually has a cloudy white colored broth. It has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy.
Shōyu (“soy sauce”) ramen typically has a brown and clear color broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate.
And lastly which is one of my favourites is miso which was developed in Hokkaidō, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan, butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Whilst Arigataya specialises in ramen and the many different variations of ramen on the menu support this, they also offer some other Japanese dishes including udon, teriyaki, katsu, Japanese curry, and some entrees like takoyaki (octopus balls) and gyoza (dumplings). Most dishes are in the range of $10-15.
We started out with some gyozas for entrée which is minced pork and vegetable filling wrapped in a thinly rolled piece of dough and then pan-fried and eaten with a soy-vinegar dipping sauce.
I ordered the karaage chicken miso ramen and it was really tasty. The egg curly noodles were cooked to al dente with crispy bite sized pieces of chicken and also a couple of halves of soft boiled egg.
Mum ordered the unagi don which is grilled fillets of eel coated with a sweet soya marinate over a bed of Japanese rice and a side of miso soup.
Our Japanese student ordered udon noodles in shoyu broth topped with seaweed, a couple of very thin pieces of fried beancurd.
The meal cost us $50 which is really good value for the huge serves that we got for the ramen and the food is great too. We didn’t even have to wait long for the food which is fantastic when you’re starving.
On the whole, 9 for the food quality, 9 for the atmosphere, 9 for pricing and 9 for service.
62 Roe Street
08 9227 7901
Open Mon-Sat 11.30am- 2.30pm, 5.30-9.30pm, Sun 11am-5pm