I came across this place through my Instagram feed. I hadn’t planned on eating ramen during this trip, but this spot had just opened and was already drawing crowds, with people lining up to try it. Curious, I did some research and quickly understood the buzz.

What really intrigued me was their philosophy. They’re not just serving ramen; they aim to create the perfect bowl, designed to engage all five senses. One description from their Japanese website particularly stood out:

“Carefully selected red peppers kara and fragrant numbness oil shibi blended into a rich soup made with our original miso formulation create a memorable, addictive sensation. The combination of devilish heat and tingling numbness is truly a ‘demon with a spike club’—like adding wings to a tiger.”

That alone convinced me to give it a go.

Once seated, I ordered their signature dish: Signature Karashibi Miso Ramen—a combination of homemade noodles, their special miso base, marinated soft-boiled egg, a blend of pork, fish, and chicken broth, 20-hour slow-cooked BBQ pork (100g), bean sprouts, baby corn, chive, and leek. I opted for medium spice and a mild level of Szechuan pepper. I also added a small side of tori karaage.

Despite the place being packed, the food arrived surprisingly quickly. First came the karaage: beautifully seasoned with crisp skin, fresh lemon wedge, and a generous side of Japanese mayo. It was simple but spot-on. Then came the ramen.

The broth looked dense and full of character. Big chunks of pork belly and a whole marinated egg floated on top, promising richness. My first spoonful didn’t disappoint; it was bold, warming, spicy, and the Szechuan pepper gave it a nice numbing edge. It really did play with your senses. The noodles were springy and flavorful, and the egg was perfectly soft-boiled. Slightly odd to see just one piece of baby corn, but a generous handful of fresh and vibrant chives, and thankfully, the bean sprouts didn’t overpower the noodles. The pork belly was melt-in-your-mouth tender and worked beautifully with the broth.

All in all, this was an outstanding bowl of ramen, easily one of the best I’ve had outside Japan. The broth alone is an experience, full of depth and complexity. I also remembered a tip I picked up in Japan: pairing ramen with karaage is a winning combo, and this meal proved it again. I ended up waiting 35 minutes to get in (arrived right at midday), and honestly, I wish I’d ordered two bowls. Next time, I definitely will.

Instagram Page: Kikanbo