I went to a ramen shop called Ikugen, which is a 20-minute walk from Shinrin-Koen Station.It’s a shop in Saitama Prefecture that offers the rather rare Kumamoto-style ramen.
I arrived at the restaurant around 11:25 on a holiday, and about half of the seats were already taken.
Kumamoto Ramen is a style of Japanese ramen known for its rich, garlicky tonkotsu (pork bone) broth and straight, thin noodles.
A signature feature is the black garlic oil, called Ma-yu, which adds a deep flavor. Toppings typically include chashu (braised pork), green onions, and fried garlic chips. This style is from Kumamoto in Kyushu, Japan.
I ordered Ikugen Ramen 育元ラーメン for 1,080 yen.
Kumamoto Ramen features noodles similar to those in Hakata Ramen – they are thin and straight.
However, unlike typical Hakata-style ramen, customers are not usually asked about their preferred noodle firmness when ordering Kumamoto Ramen.
As someone who enjoys softer noodles, I found that the texture at Ikugen perfectly matched my preference.
For those who favor firmer noodles, it might be a good idea to specifically request ‘katame’ (firmer noodles) from the staff. This ensures that your bowl of Kumamoto Ramen aligns with your personal taste preferences.
The broth was super rich and delicious.
The chashu, made with braised pork belly, was exceptionally tender and flavorful.
Initially, I was skeptical about the cabbage; I thought it might not pair well with the ramen. However, to my surprise, its crispness added a pleasant texture, blending surprisingly well with the dish.
My logs: 2023.11
