I had the Kuroobi Ramen Shoyu at Kuroobi Roppongi Store located at 4-12-5 Roppongi, Minato-ku, Tokyo. The Kuroobi Ramen comes with all toppings, including an extra bamboo shoot, additional pork chashu, seasoned egg, and two extra shrimp wontons. The restaurant is known for its gentle and flavorful soup made with natural ingredients. The interior has only counter seats and you order through a ticket machine. The menu includes various ramen options, gyoza, chashu rice bowl, and more. The noodles are thin and straight, and the shoyu soup is light and delicious. It's a great place for those who enjoy a comforting bowl of ramen.

I ordered the special salt ramen. It was refreshing and incredibly delicious! The soup was tasty. The noodles were thin. The bamboo shoots were long and delicious. The chashu was not overpowering, just perfect. The portion size was just right. The tea was also incredibly delicious. The interior of the restaurant was clean and nice.

Located just before Midtown, behind the Roppongi intersection, there is a narrow alley where you will find Kuroobi Roppongi, a restaurant known for its delicious kombu ramen. I arrived right when they opened, eager to try it out, and was surprised to be the first customer. By the time I finished my meal, the restaurant was full with a waiting list, so I was glad I came early. I ordered the Chashu Ramen and Okaka Rice, and was instructed to pour the soup over the rice, which was a fun and unique way to enjoy the dish. The Chashu Ramen had a light and elegant flavor, with tender chashu that blended well with the noodles. The staff were attentive and the atmosphere was great, making it easy to see why the restaurant gets crowded. I work nearby, so I will definitely be visiting again. I recommend going early to avoid the crowds. Overall, it was a delicious meal. Thank you.

The ramen was a bit expensive but very delicious even though it was free of chemical seasonings! I usually have half noodles in my ramen, but they had a kids' size option so I went with that! #Roppongi #Ramen #Hokkaido kelp ramen #Kuroobi #Roppongi branch #Kids ramen #Soy sauce #Chashu #Green onion #Chemical-free #Hokkaido kelp #Lunch

I ordered the salt ramen at the Roppongi branch of the famous restaurant in Toranomon. I rarely eat ramen on my own, usually it's with my husband or friends, but I had heard rumors that this ramen was delicious so I really wanted to try it. The taste was beyond my imagination. The thin noodles went well with the soup, and the egg, shinachiku, chashu, shrimp wonton, and green onions were all delicious. I've never had shinachiku like this before. The dashi made from Rishiri kombu was really delicious and I want to come back again. The restaurant is bright and welcoming, making women feel safe. It seems they also have cold ramen available during this season.

Tried out the new Roppongi branch even though the Toranomon branch still has higher Tabelog ratings. The ramen here is made with carefully selected ingredients like Rishiri kelp and is free of chemical seasonings. The shikimo ramen has a strong and satisfying flavor, packed with attention to detail. The most popular item, the aged black belt ramen (1300 yen), comes in both salt and soy sauce options. I chose salt while my companion went with soy sauce. They also offer a cold ramen as a summer special, which looked delicious, but we decided to start with the regular warm ramen. The soup had a nice balance of kelp and animal-based richness, with a hint of seafood that was not overpowering. I personally preferred the soy sauce version. The menma was tasty, but the chashu belly and loin didn't leave a strong impression. The flavored egg was delicious. The shrimp wontons were a nice addition with two pieces providing ample volume. The complimentary tea was a blend of ingredients like mulberry leaves known for their low sugar content, which I also enjoyed. I would definitely go back again.

I visited around 1:30 pm on Sunday and was able to enter without waiting in line. It was my first visit. Today, I ordered the most popular "Aged Black Belt Ramen" in soy sauce flavor with extra noodles. The soup, which they take great care in making, was delicious!

On a hot day, I like to have Kuroobi's chilled ramen. Lately, I prefer extra large portions with lots of shiso and a rich flavor. It has a refreshing taste yet leaves a strong impression, which I really like. Today, I also had Kokushu Misogi. Despite the fact that sake and ramen might seem like they would cancel each other out, they actually complement each other well and it was really good.

There is a ramen shop in Roppongi that uses special dashi made from carefully selected Rishiri kombu. I visited the shop right after my health check. The soup is clear but has a strong yet light taste with a punch of kombu umami. The toppings are simple but delicious. What's more, they serve premium ubusuna tea and even the disposable chopsticks are made from Yoshino hinoki without any bleach or preservatives. I also tried their gyoza, which was juicy and delicious.

Recently, my favorite ramen shop. Both Toranomon and Roppongi are equally good in a positive way. Today, I had the summer limited menu cold ramen (soy sauce). The thin noodles and refreshing soup matched well and were delicious. It was so good that I wanted to have another bowl.

This is a new genre of ramen that emphasizes the use of Rishiri Kombu! It's a popular ramen shop that even creates lines! -------------------- [Store Overview] Opened in March 2022. They also have a store in Toranomon station, with a high rating of 3.72 on Tabelog! Very high!!! It is a ramen shop run by Takeda Tsuneyasu, a writer, entrepreneur, and political commentator who is a great-grandson of Emperor Meiji! So much information!!!! Haha They use the highest quality Rishiri Kombu in their ramen, without using any chemical seasonings! They even offer delivery for home use! I was able to get in without much of a wait even during lunchtime on weekdays! There are other popular places like Imakatsu and Menya Musashi on the same street, and there's Inagiku nearby as well, so it's a fierce competition for lunch spots here.. Haha -------------------- [Food] I ordered the Soy Sauce Aged Kuroobi Ramen. The soup is clear and without any off-flavors! The kombu flavor is not as strong as I expected? It seems to enhance the soy sauce flavor. The charred chashu is tender and not too fatty, with a solid texture. The egg is runny, which I like! When drinking the soup, the nearby soup where the chashu is placed has a charred flavor. But when near the menma, the flavor of the menma mixes in. It affects the soup's taste...

I visit this shop a few times a year, but this was my first time at the Roppongi location. What I look for in ramen is the ability to taste umami, and this ramen definitely delivers on that front. I usually go for the regular salt flavor, but this time I tried the seasonal cold ramen due to the sunny weather. Even in its cold form, the umami flavor is still rich. The first bite of ramen can greatly influence your impression, and while this ramen doesn't have a strong punch, it offers a unique depth and gentleness that is hard to describe. The cold ramen allows for some light flavor changes by adding shiso leaves, squeezing lemon, etc., so you won't get tired of the taste. As for the regular salt flavor, in my personal opinion, the umami and aroma seem to increase as it cools down, so you can enjoy it until the last bite without getting bored. Give it a try.

I had a light dinner early in the evening but it wasn't satisfying, so I looked for a late-night snack around Roppongi. I spotted familiar "Kuroobi" signage, similar to the branch I had visited in Toranomon before. It had been a while since I last encountered Kuroobi, so I happily entered the restaurant. It had a simple yet neat design with a beige wall and wooden counter, seating around 15 people. I arrived around 9 pm and it was still not crowded, perhaps too early for a nightcap. I ordered a simple soy sauce ramen for my late-night snack using the ticket machine at the entrance, a classic method. The dish was served in a few minutes, neatly presented like the main branch. The soup had a strong kombu flavor, and the noodles were well-balanced without being too overpowering. It was exactly what I was looking for as a late-night snack, and I left the restaurant fully satisfied. Thank you for the meal.

It's quite delicious! I ordered the Char Siu Shoyu Ramen. The soup has a rich flavor with a depth to it. It doesn't seem to use any artificial seasonings. There is no strange aftertaste from artificial seasonings. The Char Siu gets more flavorful as you chew. The noodles were flavorful thin noodles. I will come back again. It is a newly opened shop using the same Ebi Soba Ichigen shop. The interior is nostalgic. I entered the shop for the first time in 3 years.

⭐️Visit Food Log: 3.34_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _☆Menu☆● Aged Black Belt Ramen Shoyu ¥1,300 Large Size +¥100● Cheese Gyoza ¥500☆Ponta's One-Sentence Review☆A bowl with a perfect balance of tender chashu, stylish menma, seasoned egg, and shrimp wonton. It was delicious! I also want to try the salt flavor. The cheese gyoza had a perfect harmony between the chewy cheese and garlic, it was amazing!

There was a review saying that it can get crowded, so I was worried, but when I went on Sunday around 11:30 am, it was not crowded. The ramen had lots of toppings and the clear soup was really delicious! The chashu had different types and the menma was soft and very tasty. I ordered spicy gyoza and was surprised by how strong the garlic was, but it was delicious.

The toppings include two types of chashu (1 slice each), two shrimp wontons, seasoned egg, two bamboo shoots, shredded white negi, and shredded red chili pepper. When I order, I always get the large size. The toppings are well balanced and all come together nicely. The seating is mostly at the counter, but the spacing is good even when it's full. I believe they prepare the soup at the main store in Toranomon or at a factory. The kitchen is clean and organized. They provide a cup for green tea and chopsticks when you sit down, which is a nice touch. This kind of flavor is perfect for someone in their late 50s.

Next to a tonkatsu restaurant with a well-organized line, stands a ramen shop. Intrigued by the words "利尻昆布," I visited during weekday lunchtime. It was around 12 o'clock, but there were hardly any customers (though more came in later). The interior was clean and neat. I ordered the Kuroobi Ramen (using a ticket system). The soup was clear and light, but with plenty of toppings, it had a deep flavor. Rather than being strong in umami, it had a calm impression and was easy to eat. It was delicious! While it may not have a strong impact, it was a ramen that made me want to come back again.

"Limited Edition Kombu Ramen 'Kuroobi'" During lunchtime, I strolled around Roppongi. While nearby popular ramen shops had started forming queues, I decided to try this place which seemed relatively easy to get into. The interior of the restaurant is bright and the seating is spacious. The customer service is excellent. Although the salt ramen is famous, I was in the mood for soy sauce. Personally, it was a big hit. This place prides itself on using no artificial seasonings, but I didn't feel like it was lacking in flavor. You can taste the strong kombu broth while finishing with the lingering taste of soy sauce. The chashu is the type I like, made from pork belly, and the menma and shrimp wontons are also excellent. The chashu rice bowl is also good. The nicely grilled chashu with a slightly sweet sauce makes the rice disappear quickly. I just walked in and found this quality, the ramen level in Tokyo is really high. I later found out that a certain celebrity is the owner. Thank you for the meal.

It was somehow lackluster. The taste was bland and I got bored after just two bites. It seems like my taste buds, tainted by artificial seasonings, didn't agree with it. The restaurant has spacious seating with high ceilings, creating an open atmosphere. The menu includes English translations and allergy information, showing consideration for customers.

My recent favorite is a light and refreshing ramen that brings out the umami and depth of flavors of the ingredients. I had some errands in Roppongi recently and was searching for a delicious ramen shop in the area that fits my preferences. I came across "Kuroobi Roppongi," a ramen shop that specializes in using the natural flavor of Hokkaido kelp. It seems to be the second branch, with the first branch being in Toranomon. The location is near the popular Ikaruga restaurant in Roppongi, next to a very crowded tonkatsu restaurant. The shop, which opened last autumn, has a very clean and elegant atmosphere resembling a traditional Japanese restaurant. It operates on a ticket system, and I decided to try the default option, the aged salt ramen, along with the roasted rice with bonito flakes that caught my eye. The soup, made with plenty of natural kelp, had a transparent salty sweetness that was incredibly delicious. The thin straight noodles perfectly complemented the flavorful soup. The toppings included chashu pork, bamboo shoots, green onions, shiso leaves, and shredded chili. The roasted rice was simply presented with a generous amount of bonito flakes on top. The staff recommended eating it like a porridge by soaking the rice in the exquisite soup. There was a hint of yuzu-flavored wasabi on the edge of the bowl, which added a refreshing touch as it melted while eating. It was so delicious that I would come back just for this porridge-like dish. It was a long time since I had such delicious salt ramen. I look forward to trying the soy sauce flavor next time. Thank you for the wonderful meal today!