01 / ABOUT THE PLACE
About this place
Once you take a seat, the meal begins with a small complimentary dish of house-made bean sprout kimchi. Munching on its crisp crunch and gentle heat while waiting for the noodles to boil is the customary prelude at Komugiya. Many diners enjoy it as a small starter on its own, while others stir it into their ramen or tsukemen broth partway through to add a bright layer of flavour.
A Pork-Bone and Seafood Double Broth with Diverse Noodle Options
The signature shoyu ramen relies on a double broth combining slow-simmered tonkotsu with seafood dashi, served with thin egg noodles. Topping variations include negi ramen, mounded with julienned white leeks tossed in house leek oil, and shoyu chashu men, crowned with 5 slices of pork shoulder chashu. Those looking for different soup styles can opt for tokusei tsukemen, served with a Japanese-style soy dipping soup accented by shredded tororo kombu, or kara-kara men, spiced with Korean red chillies and aromatic vegetables.
Gyoza and Lunchtime Service That Round Out the Meal
Gyoza are a popular addition alongside the noodles, with classic pan-fried yaki gyoza served alongside boiled dumplings filled with prawn and Chinese chives. During weekday lunch hours, noodle orders come with a complimentary half-portion of rice, making it easy to put together a hearty meal alongside the rich soup and bean sprout kimchi.
Inside, the restaurant offers a relaxed atmosphere centred on a counter equipped with individual seat dividers, operating on a cash-only ticket vending machine system. Diners who take a liking to the bean sprout kimchi can also purchase packs to take home.
