Narumen

At Narumen, the first choice is between “らあめん” with thin, straight noodles and “辛いらぁめん” with house-made hand-kneaded noodles. The former pairs thin, straight noodles from Isono Seimen in Hiroshima Prefecture with a rich tonkotsu seafood broth. The broth is made by simmering pork bones and chicken carcasses for 10 hours, then adding dried ingredients. It is a straightforward choice if you want to enjoy a rich broth with fine noodles; add smoked pork shoulder chashu for a rice dish with a different aroma.

For a spicy bowl, choose “辛いらぁめん”. The rich tonkotsu seafood broth is served with chilli oil made with chilli, Sichuan pepper, black pepper and star anise. The restaurant describes the heat as mild. One diner who tried it recalled the spicy broth and the satisfying feel of slurping the hand-kneaded noodles. The menu also specifies house-made hand-kneaded noodles, making the contrast with the thin noodles in “らあめん” part of the choice.

The smoked pork shoulder chashu is smoked over wood. The “chashu rice” is described as having the same chashu grilled over a flame, making it an option if you want rice as well as noodles. Diners’ records also mention different ramen, including soy sauce, salt and curry varieties. Rather than settling on a regular bowl in advance, it may be worth checking what is on the menu that day.

Reports describe the restaurant as opening irregularly, and some information says opening days and the day’s menu are announced on its social media. Eat-in dining is available, and the restaurant can suit a solo meal. It does not take reservations, and payment is cash only.