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We’ve tested enough ramen noodle shops in Hong Kong and Japan to say that Yachiyo could very well be the most authentic we’ve tasted on Hong Kong Island. And to be sure, we invited two of our Japanese chums to dine with us. A small, complimentary dish of green beans and pickled bamboo shoots whetted our appetites. We started with a platter of chopped raw octopus marinated in wasabi ($30), which was not the prettiest thing to look at, but it tasted sublime.

The char siu ($30) is not like other char sius you may have had in Hong Kong; here it is not dyed red but marinated in a light soy-spring onion liquor. Perhaps not what you would think of when visualising ramen noodle shop fare, nevertheless these small dishes are commonly found around Japan.

When the steamy bowl of Shoyu ramen (soya, sake, sesame oil base) ($55) arrived at the table, it radiated tempting salty nori-like aromas into our happy faces. The broth was milky from the process of boiling the pork bones, while the noodle had a pleasing elasticity on the bite. Slices of char siu, bamboo shoot, and chopped green onion decorated the top of the bowl, and a side of homemade prawn and scallop gyozas ($33) perfected the duality of this classic combination. The spicy miso Tsukemen ($55) provided enough heat to linger, and the cold spicy sesame noodles ($55) were loaded with crisp veggies and just the right amount of sauce to coat, but not cover, everything.

If we had to pick one dish to highlight it would have to be their Hokkaido milk ice cream ($28-30). They have pumpkin (served in a thick slice of pumpkin), ginger, vanilla, green tea (skip this one was it tasted of powder). Just the thing to cool and sweeten the tongue after a flavourful meal.

G/F, 8 On Wo Lane, Sheung Wan, 2815 5766.

Dinner for three: $351.

Alan Wong