The soup for Kobushi’s signature tsukemen (dipping noodles) is made from two ingredients: seafood and pork bone. Mixing these two ingredients in perfect balance to create a unique flavor is one of the characteristics of our restaurant.
Seafood is made from kelp and dried bonito flakes, which create a rich flavor with the aroma of the sea. In addition, pork bones are simmered for a long time to condense the richness and umami, creating a deep flavor.
By combining seafood and pork bones, we maximize the characteristics of the two ingredients to create a soup with depth. In addition to the seafood and pork bones, we also blend various other seasonings. This secret blend determines the flavor of our tsukemen soup.
In addition to the flavor of our soup, we are also particular about our toppings. Our signature chashu pork is made from carefully selected pork and slow-cooked to give it a melt-in-your-mouth texture and sweetness. Our homemade bamboo shoots and flavored eggs are also made using the finest ingredients and are a perfect match for the soup.
Everything about our tsukemen, from the soup to the toppings, is made with the utmost care.
A must for noodle lovers! The ultimate tsukemen experience with our specialty noodles and toppings
Kobushi boasts, of course, not only of its soup and noodles. The toppings are also an important element of the restaurant’s distinctive flavor.
First, the basic toppings are chashu pork, menma, nori, and negi. Each topping has its own unique flavor unique to Tsukemenya. For example, chashu pork is cooked slowly at a low temperature to make it tender. The chashu is filled with the flavor of the meat and goes well with the soup.
Menma is seasoned with soy sauce and mirin (sweet sake) and then simmered for a long time. Its good texture and sweet and spicy flavor go well with rice.
Laver seaweed is used with a hint of saltiness. Combined with the soup, it adds richness and flavor. Negi (green onions) are chopped and generously arranged. It is one of the most popular toppings at tsukemenya because it is aromatic and goes well with the soup.
Seasoned eggs are semi-cooked and marinated in a special sauce before being finished. The sauce is soy sauce-based, with sugar and mirin adding sweetness and richness.
Next, we are particular about the eggs we use for our seasoned eggs. Kobushi uses eggs from a rare, secret outside hen, which has a richer yolk and richer flavor than eggs from other birds. In addition, the egg whites are firmer, and when semi-cooked, they have a tender texture.
In addition, time and care are taken when making seasoned eggs. After the eggs are boiled, they are cooled in boiling water and then marinated in a special sauce. The eggs are soaked in the sauce for an appropriate amount of time, neither too long nor too short. The eggs are then served cool enough to allow the flavors to blend.
At Kobushi, we are particular about toppings and try to satisfy our customers. We invite you to choose your favorite toppings and enjoy your tsukemen.
