"This restaurant was opened by a kelp shop with a loyal clientele in Nishijin. The deliciousness of kombu dashi is the message here, and ramen is the medium. The meal begins with an introduction to different kinds of kombu: Rishiri, Rausu, makombu. Guests are invited to sample kombu water and shredded tangled kelp. The “Kombu Ramen” is unusual in that no sauce is used in the soup. Every drop of umami is teased from the kombu, to heighten the lingering memory of its flavour." - Michelin Inspector
