Kodawari Ramen (Yokochō)

Kodawari Ramen (Yokochō) demonstrates exceptional commitment to the craft of ramen-making, controlling every aspect of production from grain to bowl. The restaurant's dedication begins with the fundamentals: they cultivate their own wheat, which they mill into flour for their house-made noodles. This level of involvement in the supply chain is rare even in Japan, ensuring complete control over texture, flavor, and quality. The broths represent the heart of Kodawari's culinary philosophy. Each batch simmers for six hours, allowing time for flavors to develop the complex depth that distinguishes exceptional ramen from merely good versions. The kitchen works with carefully selected ingredients, including farm-raised chicken, to build broths with rich umami character and satisfying body. The signature Kurogoma Ninniku Ramen exemplifies the restaurant's approach. This distinctive creation features a luxurious black sesame sauce that adds nutty richness and visual drama to the bowl. The marinated roasted pork (chashu) is tender and flavorful, having absorbed its marinade thoroughly. You can customize your bowl with additions like tamago—a marinated egg with a jammy yolk that enriches the broth as you eat. Beyond the ramen, the menu includes traditional Japanese starters that complement the main event. Edamame provides a fresh, simple beginning, while wakame seaweed offers oceanic flavors that prepare your palate for the umami-rich broth to come. These starters, priced between 2.50 and 6 euros, reflect the same attention to quality and authenticity that defines the ramen. The food at Kodawari isn't about innovation or fusion—it's about executing traditional Japanese ramen with precision and respect for the craft. Each bowl represents hours of preparation and years of technique, delivered at prices (starting at 12 euros) that make this level of quality accessible.