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中華そば 髙野 (Takano in Yokohama, Kanagawa)

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中華そば 髙野

Another konbusui tsukemen shop? Let me guess, this one is also using premium ingredients sourced from around Japan. Let me assume, this bowl is kodawari in a donburi. Let me ascertain, this one is another winner. Yes to all the above. If you like this trend of natural umami overload, you’ll probably like Takano.

I had just crushed a bowl at Rairaiken, aka the oldest ramen in Japan. It’s only fitting that the next bowl on the agenda is the newest ramen in Japan. Konbusui, viscous kelp water, is the latest ramen boom. Many of the country’s top-rated shops have been using konbusui. The top two in the country on Tabelog both use the stuff.

Be prepared to wait. Takano opened in 2018 and has been a hit since.

Ramen and tsukemen, as well as various rice bowls. The yellow row is ramen, the orange tsukemen.

The usual suspects have all, for the most part, visited already and given their coveted Ramen Rally sticker. I only have a few Ramen Adventures stickers left. Should I just give them out and be done?

Kodawari points include chicken from Yamanashi Prefecture, noodles made with Japanese flour, and a soy sauce blend from Kagawa, Ishikawa, and Hiroshima prefectures.

If anything, these bowls of konbusui tsukemen are beautiful.

Try some of the noodles without dipping. The konbusui is almost flavorless but has a deep umami thing going on. Refreshing and light. Of course, if you don’t like slimy food this is one to avoid. Get the shoyu ramen instead.

As you dip, the konbusui will dilute the dipping broth. Finally, drink the whole thing down and enjoy the umami-high for the next few hours.

 

 

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