01 / ABOUT THE PLACE
About this place
The kotteri ramen is an obvious place to start: its broth is so thick that even lifting a spoon can feel like a task, and it clings to the noodles. Simmered slowly with chicken bones and vegetables, the broth is described on the menu as something to eat rather than drink. Diners who ordered kotteri have remarked on its pronounced chicken flavour and the way its richness coats the noodles.
Rice is an option if you want to make the most of the broth at the end of the meal. Some diners have reported adding rice to what was left in their bowl, a combination worth considering if you want to enjoy the soup after the noodles are gone. Orders with nira garlic seasoning have also been mentioned; try it if you’d like a punchier accent with the rich broth.
Kotteri isn’t the only choice. The menu also has Yatai no Aji, midway between kotteri and the lighter assari, as well as assari, a soy-flavoured broth simmered with chicken bones and vegetables. For an even richer bowl, there’s kotteri Max, which takes the depth and savouriness of kotteri further. Set meals pair ramen with fried rice or crispy-winged gyoza, making it easy to build a more substantial meal around the noodles. One diner at the Ikejiri branch also praised how well the fried rice went with the kotteri broth.
