The quintessential Tokyo ramen. The broth is simmered for 12 hours until it reaches a deep, creamy consistency packed with umami. Served with thin, firm noodles, two slices of marinated chashu pork, a soft-boiled soy egg (ajitama), wood-ear mushrooms, and spring onions.
Tips from diners
The broth is incredibly rich. Make sure you order the noodles 'al dente' (firm) to keep their texture until the last bite.
For those who like a kick. A rich chicken and pork broth blended with a house-made spicy miso paste. Served with thicker noodles, minced pork, corn, bean sprouts, and a perfectly marinated egg. The spice level is balanced but present.
Tips from diners
It's not overly hot, but it has a great depth of flavor. The corn adds a nice sweetness that balances the chili.
Made fresh daily. Five dumplings filled with seasoned minced pork and fresh chives, steamed and then pan-fried until the bottom is perfectly crispy. Served with a traditional soy and vinegar dipping sauce with a touch of rayu (spicy oil).
Tips from diners
One portion is perfect to share between two. The skin is remarkably thin. Ask for extra chili oil for dipping!
A perfect alternative or side to ramen. A bowl of premium Japanese rice topped with thick, diced pieces of our signature braised chashu pork, drizzled with a sweet soy reduction and finished with plenty of fresh spring onions and toasted sesame seeds.
Tips from diners
If you're really hungry, get this alongside your ramen. The pork is so tender it literally melts into the rice.
Chicken thighs are marinated in soy, ginger, and garlic, then double-fried for maximum crunch. They remain incredibly juicy inside and are served with a side of house-made garlic mayo and a wedge of fresh lemon.
Tips from diners
A very generous portion for the price. The marinade is very flavorful. Use the lemon — it really helps cut through the fried oil.
Kobuta Ramen has become a sensation in Barcelona for its dedication to traditional Japanese techniques. Led by Chef Hiroshi, the restaurant focuses on long-simmered broths and hand-made noodles, offering a piece of Tokyo's vibrant ramen culture in a casual, high-energy setting. It is widely regarded as one of the best value-for-money ramen spots in the city.
They don't take reservations and the line is inevitable, especially on weekends. Show up at 7:15pm for the 7:30pm opening to be in the first seating.
They offer a lunch menu (Menú del Día) during the week which is excellent value — includes a starter, ramen, and a drink for a very reasonable price.
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