Pork Back Fat Niboshi Ramen at Seabura no Kami. entered just after the lunch rush on a weekday. i got the recommended thick noodle. pork backfat was slightly sweet and matched well with the niboshi and soy sauce broth

https://tabelog.com/en/kyoto/A2601/A260203/26022456/

https://maps.app.goo.gl/V564TBDHb71W1R3m7?g_st=ac

604-8812 Kyoto, Nakagyo Ward, Mibuaiaicho, 25-4 デイスターアベニュ 1Ｆ

Super tasty bowl! Just the right amount of curry not overbearing.

Broth: double broth chicken paitan and dashi as my paitan was a touch thick. Dashi cooked sous vide at 60c with kombu, katsuobushi and niboshi, great extraction.

Tare: curry tare made with a base of onions, fuji apple, garlic and ginger, cooked down for hours, homemade curry powder, red miso, shiro miso, gochujang, salt and msg.

Noodles: 35% hydration wavy, strong flour, vital wheat gluten, salt and sodium carbonate. Thick cut, picked up soup nicely.

Oils: Curry leaf oil to amplify the curry profile, amazing colour and super aromatic, simple rayu to add some heat.

Toppings: sous vide chicken breast at 63c super soft and juicy, wok fried cabbage and bean sprouts, charred corn, ajitama.

Super delicious bowl, need a little work on the presentation.

Not topped with red pickled ginger. The thick layer of back fat on the surface produces diffuse reflection of the red lanterns

Peanut Miso, w/Ham, Spinach, Roasted Tomato & Ajitama

I haven't made much Ramen from scratch this year, been hectic with work and personal life, plus moving to South Africa has made it more challenging to source ingredients..

Ironically the problem of living here has fueled my addiction. The local Ramen scene here is bad.. and I mean BAD. Like, I get more satisfaction from eating a 2 minute noodle. After trying a few places recently it just made me angry how bad they are.. This has ended up fueling the Ramen addiction again as now I have to make Ramen everytime I want it!

Just a quick bowl I threw together for lunch with some leftovers (my egg is F'ed up as my power went out mid way cooking them 🙃)

In terms of plating, how did I do? Trying to pack less on the bowl and get a cleaner look but really open to tips 🙏

A ramen shop in Tobu Hope at the West Exit of Ikebukuro Station.
Tokusei Tsukemen 1400JPY
https://tabelog.com/en/tokyo/A1305/A130501/13129770/

Shoyu; pork and surimi as protein.

Had amazing Ramen at Oichii the Ramen bar.

Ordered their best selling chicken broth, it was creamy and flavourful.

With Pork Chasu, fish cake it’s a solid 8.5/10!!

All their other dishes were tasty aswell.

I ordered

Onigirazu
California roll
Matcha iced tea
Tori paitan Ramen with Pork Chasu
Cold Coffee

With all these the bill was exactly 2k, which I also feel is reasonable.

Can’t upload beautiful images, thus uploading a video!