Koukai Bou (こうかいぼう) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.79

Cuisine

Ramen, Tsukemen

• 2024
• 2019

Dinner at らーめん こうかいぼう

on 22 Apr 2024

by Ramen Adventures

らーめん こうかいぼう (Kokaibo in Kiyosumi)

Kokaibo, a ramen shop in Tokyo, was ranked #4 on Supleks.jp back in the day. The ramen is made from various ingredients and water is from a Seagull IV water purification system. The set includes a small rice and raw egg, and a bowl of fried pork rice. The ramen is simple and delicious, with a subtle sweetness and no aftertaste. The soup has a unique taste, unlike other ramens that leave a watery aftertaste. The author concludes that... More

らーめん こうかいぼう (Kokaibo in Kiyosumi)

Kokaibo, a ramen shop in Tokyo, was ranked #4 on Supleks.jp back in the day. The ramen is made from various ingredients and water is from a Seagull IV water purification system. The set includes a small rice and raw egg, and a bowl of fried pork rice. The ramen is simple and delicious, with a subtle sweetness and no aftertaste. The soup has a unique taste, unlike other ramens that leave a watery aftertaste. The author concludes that Supleks ramen rankers are well-ranked, allowing for a more authentic experience.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 73/100 on the Tokyo list.

This post was generated from my writeup over on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp

https://ramenadventures.com/listing/ramen-kokaibo-in-kiyosumi/ Less

9 / 10

Ramen at Koukaibou (こうかいぼう)

on 19 Jan 2019

by Abram Plaut

Recommended bowl: Could eat it every day

Open since 2001, Koukaibou was one of the first "new generation" shops to break away from traditional ramen technique to explore new territory. Taguchi-san, the shop master, was among the early innovators to employ a double-flavor soup – now a common approach in the ramen world.

The soup here is tonkotsu-gyokai fusion with niboshi. It's rich and smooth, but easy to drink – uncommonly light and balanced for this genre. Another interesting characteristic:... More

Recommended bowl: Could eat it every day

Open since 2001, Koukaibou was one of the first "new generation" shops to break away from traditional ramen technique to explore new territory. Taguchi-san, the shop master, was among the early innovators to employ a double-flavor soup – now a common approach in the ramen world.

The soup here is tonkotsu-gyokai fusion with niboshi. It's rich and smooth, but easy to drink – uncommonly light and balanced for this genre. Another interesting characteristic: this bowl has much less soup than a standard bowl of ramen. Taguchi-san has been quoted saying that he wants to create the kind of ramen that you can eat every day.

Japanese ramen forums have awarded Koukaibou high ratings since its debut. Taguchi-san does all the cooking solo, and the shop has lots of loyal fans, so expect at least a short wait to get a seat. Less