Koharu

A bowl topped generously with finely sliced spring onion makes a bold visual impression, yet seems easy to eat. One diner chose the limited-quantity Daisen Chicken Black Soy-Sauce Ramen and noted a subtle chicken flavour and a saltiness milder than the deep colour of the soup might suggest. The thinly sliced pork shoulder roast chashu was moist and tender, while the medium-thin straight noodles had a texture that held the soup well. The menu describes the Daisen chicken ramen soup as made by simmering whole chicken carcasses in water alone for a long time.

There are other styles of soy-sauce ramen to choose from. Pork-bone black soy-sauce ramen highlights the depth and sharp finish of twice-brewed soy sauce; another bowl adds the richness of back fat to pork-bone soy sauce; and the light, mellow white-broth salt ramen combines clear and cloudy broths. A diner who ordered the back-fat soy-sauce ramen said that choosing extra back fat made the generous portions of fat and spring onion especially satisfying. You can specify your preference for the amount of back fat.

For something other than ramen, consider the champon, described as generously filled with vegetables and flavoured with white broth and vegetable stock. A diner who tried the champon lunch set enjoyed its abundant toppings, including pork and fish cake. The listed set with 120 g of noodles costs 1,250 yen; a set with a smaller noodle portion is also listed.

Koharu serves ramen by day and operates as an izakaya in the evening. For regular evening diners, part of the appeal is sharing small dishes before finishing with a bowl of ramen. The menu includes draft and bottled beer, which can be paired with dishes such as grilled eel skewers, toasted skate fin or whole pickled cucumber for a meal that goes beyond noodles.