Soy sauce ramen｜Rishiri kombu ramen KUROOBI

“Rishiri kombu ramen KUROOBI” is located in a corner of Toranomon Station in Tokyo. As the name suggests, this ramen restaurant is renowned for its light soup made mainly from Rishiri kelp.
Rishiri kelp is named Rishiri kelp because it is harvested from Rishiri Island in Hokkaido, and there is now a variety called Rishiri kelp, which is collectively known as Rishiri kelp. It is known as a top quality, high quality kelp with a strong stickiness and thickening.

Kuroobi ramen, the characteristic ramen of KUROOBI, is available in salt and soy sauce flavours.

This time, I ordered the soy sauce-flavoured “Kuroobi ramen”.
After purchasing a meal ticket from the ticket machine and waiting at the table, the delicious ramen was served within a few minutes.

“Kuroobi ramen” (soy sauce ramen) first pleases the eye with its beautiful presentation.
The soup is clear and the flavour of kelp stands out in the lightness of the flavour when sipped. The simplicity of the soy sauce, however, enhances the taste.

The noodles are straight, thin and soft. The noodles are characterized by their perfect interplay with the light broth, and one bite of the noodles reveals their texture and harmony with the broth.

The spring onions and thread peppers add an accent to the lightness of the soup, while the ear-tip bamboo shoots have a soft texture and their taste is very satisfying. Furthermore, the boiled egg has a light flavour, while the char siu pork has a soft texture and a robust flavour. The prawn wontons as toppings are also a perfect match for the kelp and seafood broth.

“Rishiri kombu ramen KUROOBI” is a ramen restaurant with a combination of simplicity and carefully selected toppings that enhance the taste of kelp. It is a good choice for those who want to spend a pleasant ramen time.

Deliciously tasty. Thanks for the food.