Ichikoro

One diner who ordered agodashi salt ramen with fried rice remembered the clear broth’s savoury depth and the noodles’ satisfying bite. The agodashi ramen comes in soy-sauce or salt versions, making it an appealing choice whether you want to savour the flavour of the stock or prefer a soy-based bowl. A diner who ordered fried rice alongside their ramen enjoyed its light, separate grains and mentioned pairing it with the soup.

Some soy-sauce ramen options let you choose whether to add back fat, and the menu also includes kotteri shoyu, a rich broth made by simmering chicken and pork bones for a long time. One diner particularly remembered the fried lotus root placed in the centre of their soy-sauce ramen. Another said they would happily eat again the salt ramen topped with isobe-fried lotus root. If you’re looking for a little variation, you might also take note of one diner’s comment that garlic went well with their ramen when choosing a bowl.

For an alternative to ramen in broth, there’s mentaiko mayo abura soba, noodles served without soup. One diner liked it enough to return for it, and the menu notes that rice to finish is included. It could be a good choice if you’d like to enjoy something after the noodles, too.

Ichikoro offers dine-in service and is described as suitable for solo diners.