くろおび (Kuroobi in Daimon)

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利尻昆布ラーメンくろおび

Rishiri Island is in the far, far reaches of northern Hokkaido. It is an amazing little island. As steep as Mt. Fuji, so the frequent rainwater collects a massive amount of minerals as it drizzles to the sea. This mineral-rich water feeds the konbu seaweed, making it some of the best in Japan. To put its level of excellence into gourmet terms, the chef at Noma, considered the world’s best restaurant, who is fanatical about local product, imports Rishiri konbu to his Copenhagen shop.

I visited the island a few years ago, with the intent of summiting the famous mountain.

Crushed it!

So when a Rishiri konbu ramen shop opens, I’m in it as soon as possible.

Go for the shio. The whole point of using an ultra high grade seaweed is to savor the delicate umami.

And Kuroobi has it.

I prefer the shio ramen here. No big flavor impact, so you can focus on the smooth seaweed aftertaste.

The master, who hails from the island, named his shop black belt after the image of dark Rishiri konbu.

東京都港区芝公園2-3-8
Tokyo, Minato-kui, Shibakoen 2-3-8
Closest station: Daimon

Open 11:00-15:00, 17:00-22:00
Saturday 11:00-20:00
Closed Sundays

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