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Kobushi

The two house specialities, Koi and Awa, are made from fish bones and soy sauce stock. My preference leans toward Awa, which uses a lighter blend of soy sauce, is slightly less briny and has a clearer broth than Koi. Besides the al dente noodles, there’s a lot going on in this gourmet bowl of ramen. First there are the vegetables: thinly sliced red onions, scallions, spinach — an uncommon but worthy addition — and menma (fermented bamboo shoots). Then the meat: chashu (roasted pork loin) served with a slice of chicken breast, again another uncommon addition. While the chicken doesn’t have the same umami value as the pork, much like the Honda, it’s not out of place.