For many ramen lovers, the first question is often the hardest: Shio or Shoyu? At Konjiki Hototogisu in Dubai, both are prepared with intention, subtlety, and respect for Japanese tradition. But they offer distinctly different experiences each suited to a different kind of palate, mood, or moment.

Shio ramen, translated simply as “salt ramen,” is the more delicate of the two. The broth is clear, light in color, and built around a balance of clam broth, chicken stock, and Japanese dashi. What makes Konjiki’s Shio ramen special is the depth it carries despite its clarity. There’s an elegance to how it unfolds layer by layer, sip by sip without ever overwhelming the senses. It’s often the choice for those who enjoy a more refined, almost meditative bowl. Topped with truffle oil, mushroom duxelle, and black garlic, the flavors feel calm but confident.

On the other hand, Shoyu ramen seasoned with soy sauce offers a deeper, earthier base. It brings a bolder umami note while still staying true to the balanced, clean style Konjiki is known for. The broth has a richer color, and the soy seasoning gives it a slightly more assertive character. But it’s never too salty or sharp. It’s comforting, familiar, and full of warmth making it a favorite among those who want something heartier, especially in Dubai’s cooler months or during a quiet midday break.

Both bowls reflect the thoughtful approach that has earned Konjiki international recognition, including Michelin Bib Gourmand awards in both Tokyo and Dubai. While some guests quickly find their favorite, others enjoy rotating between the two choosing based on the day, the season, or simply how they feel.

At Konjiki, the choice between Shio and Shoyu is not about better or best. It’s about what resonates with you in the moment. Whether you’re new to Japanese food in Dubai or already familiar with these styles, both dishes offer a chance to slow down, tune in, and enjoy something made with quiet care.