Ramen Kiwami

One of the pleasures of Ramen Kiwami is being able to choose a bowl by noodle thickness and broth style. For a rich, savoury hit, try the “Back-Fat Chuka” (950 yen), which pairs generous back fat with hearty extra-thick noodles. One diner who ordered it praised the way the springy noodles caught the sharpness of the soy sauce and richness of the fat, and also mentioned the chashu pork and black pepper. They added spring onions, too, though that was their individual order. Start with the bowl as served to appreciate the noodles and back fat together, then add onions if you like.

For something lighter, the “Most Popular: Japanese-Style Mazesoba” (900 yen) combines Japanese dashi with chicken stock. The regular portion has 200 g of noodles, making it a different choice from a bowl of ramen with broth. One diner specifically noted how bonito flakes and ume plum gave it a refreshing flavour. The use of Japanese-style dashi is a defining feature of the dish. By contrast, the “Kiwami Soba, à la carte” (850 yen) is a classic ramen made with extra-fine noodles, so the choice of noodle alone sets it apart from the thick-noodle back-fat chuka. One visitor enjoyed it with a chicken-and-pork broth, back fat and spring onions, noting the fine noodles’ firm bite, and added the house-made takana pickles. The menu also presents takana as a side that goes well with ramen, rice or drinks.

If you would prefer a lighter-tasting ramen, the “Showa-Era Chuka Soba” (850 yen) is described on the menu as the choice for a light flavour. Diners have commented on its simple taste, with a kick of black pepper, and its springy, relatively thick noodles.

True to the “sake bar” in its name, the restaurant also offers small plates to enjoy before or after your noodles. Classic grilled gyoza cost 350 yen for 6, while Kiwami’s specially seasoned gyoza cost 530 yen for 6; fried chicken is 300 yen for 3. You could start with a few plates and finish with noodles, with options such as ponzu-dressed chicken neck and chilled tofu with baby sardines. Beer, highballs and other drinks are available, as are sets pairing a drink with a small plate.

Ramen is the focus at lunchtime, while in the evening you can build a meal around small plates and drinks as well. Counter seating makes it an option for dining alone, and the restaurant offers both takeaway and collection at the storefront.