Keika Ramen in Shibuya Center-gai offers a taste of Kumamoto-style ramen, known for its rich pork bone broth and the distinctive addition of “ma-yu” (black garlic oil). Established in 1955, Keika Ramen has brought its unique flavors from Kumamoto to Tokyo, with the Shibuya branch being a popular spot for both locals and tourists.
The Ramen Experience
The signature dish, Taro Ramen, features a thick, flavorful tonkotsu broth complemented by tender braised pork. The noodles are medium-thick, striking a balance between the traditional thin Hakata-style and the thicker Kumamoto-style noodles. An interesting addition is the cabbage, which adds a crunchy texture, though opinions on its inclusion vary among diners. Some appreciate the unique twist, while others feel it doesn’t quite harmonize with the rest of the bowl.
Ambiance and Service
Located just a short walk from Shibuya Station, the restaurant is easily accessible. The two-floor establishment offers a casual dining atmosphere, typical of many ramen shops in Tokyo. Ordering is done via a ticket machine, which may not have English translations, but the staff is noted for being friendly and helpful, assisting non-Japanese speakers when needed.
Overall Impression
Keika Ramen provides a hearty and satisfying meal, especially for those looking to experience a different regional style of ramen. While it may not stand out in Tokyo’s vast ramen scene, it offers a unique flavor profile that distinguishes it from other establishments. It’s a solid choice for a quick and flavorful meal in the bustling Shibuya area.
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