Today, we’re absolutely thrilled to introduce you to Sorihashiya, a relatively new ramen place that has quickly captured the hearts (and stomachs) of Frankfurt’s Japanese food lovers. Located in a cozy, compact space, the restaurant Sorihashiya is often bustling, so it’s important to reserve in advance. With two-person, four-person, and even larger communal tables that seat up to 10, this place has a lively dining atmosphere where guests might share tables with new friends.
Quick service is part of its fast-casual vibe, and diners are encouraged to keep meals within an hour to make room for the next round of ramen lovers waiting eagerly in line.
Restaurant Profile
- Name of the Restaurant: Sorihashiya (incl. menu)
- Adress: Moselstraße 25, 60329 Frankfurt am Main
- Style: Japanese Cuisine – ramen, Japanese tapas
- Price: around 15 – 25 EUR per Person (incl. drinks and tips)
So what’s the hype? One reason is their gyokai paitan broth—a masterfully crafted soup that’s rich, smooth, and packed with umami. After countless trials, Sorihashiya’s chefs landed on a winning recipe, combining French chicken and Spanish fish in double the usual amount to achieve a deeply satisfying richness. Gyokai paitan is a unique style of ramen soup known for its creamy texture and complex flavors, blending poultry and seafood into a divine sip of heaven!
And it doesn’t stop at the broth. Sorihashiya’s noodles are crafted with care using German whole grain for flavor and Italian wheat for the ideal mochi-mochi texture—that gratifying chewy bite ramen lovers crave. Made with nothing but wheat, water, salt, and kansui (a special alkaline mineral water), these noodles are as pure as they are delicious.
Sorihashiya has a relatively simple drink menu, they offer classic Japanese drinks like Kirin beer and sake. If you prefer something warm, they also serve green tea and ginger tea. We personally prefer their homemade lemonade as a refreshing, zesty companion to a steaming bowl of ramen.
There is also a good selection of side dishes, including savory donburi with tender chashu pork slices, classic edamame, and spicy kimchi. Among these, the vegetarian gyoza is a standout appetizer.
These pan-fried dumplings arrive with five to a plate, featuring a crispy bottom and a soft, tender top. Inside, a fresh mix of carrots and cabbage provides a mild sweetness that pairs perfectly with the soy sauce dip. The gyoza are a balanced, tasty start to the rich, flavorsome ramen.
The first noodle dish we want to spotlight is the Gyokai Tsukemen – a magical combination of noodles and soup that takes the ramen experience to a whole next level. Gyokai Tsukemen—which translates to “fish-based dipping noodles”—is a unique ramen style where cold noodles are dipped into a separate bowl of hot, richly flavored soup.
The broth here is a savory powerhouse, brimming with deep umami, a hint of seafood brininess, and a heartwarming, robust chicken flavor. To balance this intensity, Sorihashiya adds yuzu that brings a bright citrusy note.
The noodles are cut wide, which not only holds onto the broth beautifully but also enhances their springy, elastic texture—a result of dipping cold noodles into hot soup, a traditional technique that intensifies their chewiness and flavor.
The dish comes topped with juicy pork cubes, while optional add-ons include ajitama (a seasoned, soft-boiled egg with a creamy yolk) and chashu pork – thinly sliced, slow-cooked pork shoulder that adds a rich, melt-in-your-mouth layer to each dip. Alongside are tender bamboo shoots, refreshing cabbage, and a sprinkle of green onions, which all lend freshness to the bowl. The red chili threads provide a mild spiciness and a dainty decorative touch.
If you haven’t tried this style of ramen yet, it’s an experience you shouldn’t miss. The way the noodles soak up the flavorful broth, the bounce of each noodle as it’s dipped, and the tender, savory slices of pork will turn every bite into a new discovery.
While my personal favorite is the Tsukemen, Sorihashiya’s official star dish is actually the Gyokai Ramen. Just like the Tsukemen, this dish features their ultra-rich blend of fish and chicken broth. For the soup ramen, Sorihashiya uses thinner, smoother noodles to better absorb the soup. Compared to Tsukemen, this dish offers a more familiar way to enjoy their signature broth.
The bowl comes topped with tender pork cubes and fresh, crisp toppings like cabbage, green onions, and bamboo shoots. A touch of yuzu adds a refreshing citrus to round out the soup’s richness. For those who like a little heat, extra spices are available at every table. They deliver a sharp, pungent kick that really enhances the flavors. But if you prefer it as it is, the thick, concentrated broth alone is hearty and indulgent enough to enjoy on its own.
Next up is the Shoyu Paitan Ramen – dubbed the “Beginner’s Choice”, recommended for anyone interested in a traditional paitan experience.
“Paitan” is a style of ramen broth deeply rooted in Japanese ramen culture, known for its creamy, opaque appearance. Unlike clear broths, paitan is made by simmering chicken (or sometimes pork) bones for hours, extracting collagen and fats to create a thick, velvety soup packed with deep umami. In this dish, the paitan base is enhanced with soy sauce (shoyu) for a savory, slightly tangy depth.
At Sorihashiya, the paitan is particularly rich and thick, with a light foam on top from emulsified fats that seals in heat and aroma. When the noodles glide through the dense broth, they catch that flavor-packed richness in full, making every mouthful deeply indulgent.
The bowl comes with tender pork cubes, crisp cabbage, green onions, and bamboo shoots. We also opted for an ajitama (boiled egg) and chashu (sliced pork) as additional toppings.
Umakara Ramen is a bold, spicy option for ramen lovers, made with Sorihashiya’s thick, rich chicken broth. Similar to a Japanese take on Chinese dandan mian, it boasts a deep, satisfying heat.
The umakara broth is infused with chili spice that’s intense, warm, and umami. Diving into the bowl, you’ll find tender pork cubes, lending a savory juiciness to the fiery broth. The ramen also includes crispy cabbage, refreshing bean sprouts, green onions, and a sprinkle of roasted onions and sesame seeds.
It’s indeed a pleasure to see how the thick broth clings to the noodles. By the time you reach the end, it almost transforms into a Sichuan Banmian (spicy dry-mixed noodles). The broth/”sauce” coats every strand in a highly concentrated, flavor-packed finish, with optional add-ons like chashu pork and a creamy ajitama egg further intensifying its hearty, robust taste.
In Japan, ramen restaurants are as numerous as the stars in the sky, each one striving to stand out. Some pursue bold flavors, others emphasize premium ingredients; some stay rooted in tradition, while others push the boundaries of creativity. With over 20,000 ramen shops across the country, the competition is fierce, driving ramen restaurants to constantly focus on perfecting their recipes.
Sorihashiya’s menu may be simple, but every bowl is a masterwork. Their thick, collagen-rich broth and uniquely crafted noodles highlight the restaurant’s dedication to quality – this place isn’t about doing it all; it’s about doing it right.
