We are particular about noodles

The noodles, which have the same “smooth texture” and “sticky texture” since the establishment of the company, are custom-made by Kobushi using “carefully selected wheat” selected through a process of trial and error from among many varieties of wheat.

The water level is adjusted according to the temperature and humidity of the day, and then the product is left in the refrigerator for two days to mature at a low temperature, bringing out the best flavor.

The aroma of wheat flavor comes through in the nose when the noodles are boiled, and when they are mixed with the soup, these combine to make it easy to finish the dish without stopping to chopsticks. For this reason, Kobushi serves 300 grams of noodles (before boiling) even in a standard portion.

Observe the past and learn the new

Hiroshi Nagata said

In the old days, when seasonings were not yet developed in Japan, the basic seasoning was a mixture of salt and ume (plum) vinegar. This is where the term “good salt and vinegar” came from.

It is a culture of beautiful harmony called “the wonder of combining”. The sense of unity that can only be achieved by drawing out the flavor of various ingredients and combining them in harmony is transformed into the joy and happiness of “deliciousness” that people possess.

At Kobushi, we will never forget the basics, will protect what we cannot change, will learn what we must change, and will “aspire” to further evolution for the satisfaction of our customers.

We sincerely look forward to serving you with a cup of soulful sincerity that will delight you.

Origin of the Kobushi

Since its opening in December 2001 as “Ramen Kobushi” near Shinjuku Gyoen, we have maintained the same production methods and have devoted ourselves to serving tsukemen and ramen with the single-minded desire to “please and delight as many customers as possible”.

When the restaurant was founded, we were fascinated by the taste of Okashoken’s tsukemen (dipping noodles), which combines a tasty seafood broth with a rich pork bone broth, and through trial and error we perfected the taste, which was eventually recognized by Okashoken’s general, Mr. Yamagishi. This is the origin of the current “Kobushi” double soup of seafood and pork bone broth tsukemen.

The following year, we began to open new stores, but we returned to our roots and concentrated on one store in the place where we were founded, never forgetting our original intentions and striving to preserve the historic “Taishoken” flavor without being influenced by fads.

Hot food is served hot, cold food is served cold, and the pork is served well seasoned.

We will continue to operate our business with this belief: “It doesn’t matter if you are not dexterous, as long as you have a cup of real food. We will continue to operate with this belief. We sincerely hope that you will continue to visit Kobushi.