Toyohashi, Aichi, Japan｜Ramen Kobaya

I heard that it opened after training at Kurodaya. According to the general manager, it seems to be different from Iekei ramen, but for me, I eat it with the image of Toyohashi Iekei ramen. smile It has a strong flavor and goes well with rice. I feel that there are many customers who ask for hardened noodles, but personally, soft noodles are delicious. (The noodles are chewy and delicious.) The feeling of the general is also good, and I have a good impression of how seriously I am making ramen. No matter when I go, it's always thriving, so I hope it continues for a long time without damaging my health. Ramen is relatively addictive and I'm doing it until midnight, so I've visited in the middle of the night even though I ate dinner. smile To be honest, I want you to do it during the day as well (18:00-3:00) It's physically impossible If you soak the char siu in the soup for a while, it will be delicious. I also like the smoked flavor. The seaweed is also expensive, and the taste is dangerous. Dip in soup and eat with rice. Writing this makes me want to eat it again.

Personally, the spicy miso ramen restaurant in front of Kamino Wharf was the best, but Kobaya is the best among the Kurodaya-style hells! The owner is nice and the store is very clean! I love how clean the kitchen is! Currently only open at night... I hope lunchtime hours will be restored soon! !

Personally, the ramen made by the chef who trained at Kurodaya is more delicious than Kurodaya. It's packed every day, so be prepared to wait.