Kobe, Hyogo, Japan｜Ramen Kai

After eating the Akashiyaki dim sum, you will be transported to a ramen shop in an instant. There are all counter seats in the store, and there are not many seats. The shop has the signature Pork Chicken Festival Ramen and あご Boiled Dry Ramen. The soup base of Pork Chicken Festival Ramen is made of fish broth and pork bones. The color is white and super thick. very delicious. The flying fish in あご boiled dry ramen is marinated, and the soup has an obvious salty taste, which also brings out the umami taste of the soup, which is also delicious. Eating hot ramen in cold weather is the best! (Kids are out of battery...) Due to the lack of seats in the store and families with carts, it was really hard for the store owner, but the store manager was very caring and communicated with us in simple English. The wait this time was worth it. super recommended! !

This is my favorite ramen place in Kobe. The master of Kai is originally from TERU, (am I right?? I think I saw him in TERU Awaji some ten years ago) which has several branches in North part of Osaka.The ramen served at Kai is all original and I don't find any similarities to TERU, yet I still love here. My personal preference is Tonkeibushi ramen. The noodle is very unique. If you like a ramen lover and cannot find right place to go around Sannnomiya-Motomachi area, then you should ride JR to Kobe and try this place.

Expect a line during the lunch and supper rush. There is a cash only ticket machine where you select and pay for what you want to eat. Good to be able to read Japanese, have a Japanese friend explain the options, or just pick something at random. My niboshi ramen was very good! Exactly what I needed after a night out. 煮干しラーメンはおいしかったよ!