{"id":852,"date":"2012-07-26T11:51:43","date_gmt":"2012-07-26T18:51:43","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=852"},"modified":"2012-07-26T11:51:43","modified_gmt":"2012-07-26T18:51:43","slug":"kohme","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=852","title":{"rendered":"Kohmen Ramen in Tokyo is the Best Ramen of My Choice (for now)!"},"content":{"rendered":"

\"Kohmen<\/a><\/p>\n

I spent the whole week busying\u00a0myself making jams. The berry\u00a0and stone fruits are ready in SoCal, so I haven\u2019t got around to the Pad-Thai yet. Before we go full blown with the Pad-Thai, I\u2019m going to wrap up my food adventure in Japan with the famous Japanese noodle, the ramen. I had ramen a few times\u00a0in Japan and this is the only place that excited\u00a0me. The restaurant is a chain called \u201cKohme Ramen\u201d or \u201cKohmen\u201d. I ate at\u00a0two different\u00a0locations in Tokyo, that\u2019s how much I liked\u00a0their ramen.<\/p>\n

What\u2019s so special about it,\u00a0you might\u00a0ask. I like the broth,\u00a0especially the Kogashi Thantanmen,\u00a0or \u201cpainful ramen of black sesame flavor\u201d and Thantanmen,\u00a0or \u201cSzechuan Style Sesame\u201d. Both ramens have thick broth with sesame paste that blended so well with the pork flavor broth. They also serve regular Shio ramen (salt ramen), Shoyu ramen (soy sauce ramen), Tsukemen (dip ramen) and a very interesting one\u2014Honebuto ramen\u2014which\u00a0is ramen with fish in pig bone broth.<\/p>\n

\"Kohmen<\/a><\/p>\n

This is their\u00a0website:\u00a0www.kohmen.com<\/a><\/p>\n

Fortunately there is an English version website:\u00a0www.kohmen.com\/en\/<\/a><\/p>\n

WHERE:<\/p>\n

There are 9 locations and I\u00a0only\u00a0tried\u00a0the first two below. This is the link to the listing of all locations:\u00a0<\/a><\/p>\n

HARAJUKU (This is a convenience location just on a side street called “Onden Shopping St.” off from Omotesando Dori.)<\/p>\n

6-2-8 Jingu Mae, Shibuya-ku, Tokyo<\/p>\n

Tel: 03-5468-6344<\/p>\n

\"Kohmen<\/a><\/p>\n

SHINJUKU SOUTH GATE<\/p>\n

3-32-2 1F, 2F Shinjuku, Shinjuku-ku, Tokyo<\/p>\n

Tel: 03-5919-1660<\/p>\n

These are all the other locations:<\/p>\n

IKEBUKURO<\/p>\n

1-18-22 1F,2F South Ikebukuro,\u00a0Toshima-ku, Tokyo<\/p>\n

Tel: 03-3971-3008<\/p>\n

IKEBUKURO WEST GATE<\/p>\n

1-22-6 1F, 2F West Ikebukuro,\u00a0Toshima-ku, Tokyo<\/p>\n

Tel: 03-5911-7688<\/p>\n

EBISU<\/p>\n

1-9-5 1F, 2F Ebisu Shibuya-ku, Tokyo<\/p>\n

Tel: 03-5475-0185<\/p>\n

UENO<\/p>\n

4-8-8 1F, 2F Ueno, East Ueno-ku, Tokyo<\/p>\n

Tel: 03-5807-4535<\/p>\n

WHEN:<\/strong><\/p>\n

Each location has different\u00a0a\u00a0opening time. Most of them opened\u00a0at\u00a010:00 in the morning and stayed\u00a0open all night,\u00a0until 5:00am the next day! Check the opening time of each location on their website<\/a>.<\/p>\n

WHAT:<\/strong><\/p>\n

Recommended #1 Pig bone broth ramen with soy sauce.<\/p>\n

\"Kohmen<\/a><\/p>\n

Recommended #2 is the\u00a0Honebuto ramen\u2014which\u00a0is ramen with fish in pig bone broth. (Picture above)<\/p>\n

Recommended #3 is\u00a0Tsukemen, dip ramen (no picture)<\/p>\n

My own recommendation\u00a0Kogashi Thantanmen,\u00a0or \u201cpainful ramen of black sesame flavor\u201d\u00a0and Thantanmen,\u00a0or \u201cSzechuan Style Sesame\u201d. My guess about the different between the two is probably Kogashi Thantanmen is useing black sesame and Thantanmen is using white sesame. I don’t have the picture of the Thantanmen but this is the picture of the Kogashi Thantanmen.<\/p>\n

\"Kohmen<\/a><\/p>\n

\"Kohmen<\/a><\/p>\n

The\u00a0Kogashi Thantanmen comes with marinade pork that also very delicious.<\/p>\n

\"Kohmen<\/a><\/p>\n

If you order the full options. It comes with this whole tray of yumminess.<\/p>\n

\"Kohmen<\/a><\/p>\n

Other than ramen of your choice, try the grilled pork on top of rice bowl for your side order. I know that sounded weird but it\u2019s really good. The Japanese call it \u201cRamen-rice\u201d, slurping the noodle in, sipping the soup and following with the rice\u2026yummy! You will never know if you never try.<\/p>\n

\"Kohmen<\/a><\/p>\n

Don\u2019t miss their dessert \u201cmiracle pudding\u201d which\u00a0is\u00a0actually an almond milk jelly with sauce. Some people stand in line for a long time during rush lunch hour just for the dessert.<\/p>\n

Here\u2019s the menu<\/a>\u00a0(pdf)<\/p>\n","protected":false},"excerpt":{"rendered":"

I spent the whole week busying\u00a0myself making jams. The berry\u00a0and stone fruits are ready in SoCal, so I haven\u2019t got around to the Pad-Thai yet. Before we go full blown with the Pad-Thai, I\u2019m going to wrap up my food adventure in Japan with the famous Japanese noodle, the ramen. I had ramen a few […]<\/p>\n","protected":false},"author":1,"featured_media":5279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[91,94,107],"tags":[3,14,178,80,226,250,254,255,263,309],"class_list":["post-852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clicking-away","category-in-the-restaurant","category-tokyo","tag-asian","tag-food","tag-food-adventure","tag-japanese-food","tag-noodles","tag-ramen","tag-restaurant","tag-restaurants","tag-sesame-paste","tag-travel"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=852"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/852\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/5279"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}