01 / ABOUT THE PLACE
About this place
When the bowl arrives at your table, the first thing that catches the eye is its refined presentation: a crystal-clear broth dotted with fine beads of oil. At KUROOBI Roppongi, the kitchen builds its foundation on the gentle umami of Rishiri kelp dashi, paired with slender noodles that slide down smoothly with an airy, effortless slurp. The signature Kuroobi Ramen can be ordered with either salt (shio) or soy sauce (shoyu) tare. It comes lavishly crowned with both tender pork belly and loin chashu, plump shrimp wontons, a soft-boiled seasoned egg, and slender bamboo shoots. Light yet layered, the soup avoids any sense of thinness, leaving behind a mellow, satisfying finish that invites you to sip down the very last drop.
A wide-ranging selection of side dishes provides another compelling reason to stop by. Alongside standard Kuroobi Gyoza seasoned with garlic, Chinese cabbage, and garlic chives, the dumpling repertoire includes fragrant shiso dumplings, rich cheese-filled gyoza, and a gently spicy chili version. Combinations are flexible: Set A pairs your choice of gyoza with ramen, while Set B adds either a chashu rice bowl sautéed in sweet-savory sauce or rice cooked in Rishiri kelp dashi. Another tempting option is okaka gohan, topped with shaved bonito flakes; pouring leftover ramen broth over the rice with a touch of wasabi turns it into a comforting, dashi-chazuke-style finale.
Diners are served refreshing ubusuna tea, whose crisp profile cleanses the palate and harmonizes naturally with the kelp-infused broth. For an evening drink, cold draft beer or Ehime's Kokushu Misogi sake can be enjoyed with a plate of gyoza before moving on to a bowl of noodles to wrap up the meal. The kitchen also turns out seasonal specialties, such as the winter Kagutsuchi ramen spiced with green chilies and chilled summer noodle dishes, making different times of year worth a return visit.
