Jinya Ramen is a chain with locations across the U.S. and Canada, and is the one I think of going to when its not convenient to go to my top two in Vancouver – Danbo and Santouka – in that order. On a recent visit, they were featuring a Miyazaki Wagyu ramen for a limited time at their Downtown Vancouver and Studio City locations.
According to the Miyazaki Wagyu website:
“Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. They have also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. Asia International, Inc. was recognized as the first authorized distributor of Miyazakigyu in the United States.”
…and here it is:
Aside from some traditional ramen garnishes, this one had some chopped black truffle and orange zest. It was also very expensive at $48.
The broth was flavorful but reminded me more of a pho than ramen. The black truffle did not come through. I can understand the idea for the zest, to cut through the fat of the beef, but it was out of place in the ramen. The noodles were cooked well, firm and thick. The beef itself was delicious and tender.
Overall, I was glad to try it but would not order it again. I would stick to classic ramen.