Tokyo Food Page
Kikanbou/
Kanda: Ramen
3256-2960
Data
You'll find spicy
ramen on many shop's
menus. This usually
means they take
their normal bowl,
throw in some chili
peppers, and call it
a day. Many of these
bowls are just hot,
with very little in
terms of complexity.
Only a few shops
really focus on
balancing spice with
other flavors to
create an amazing
bowl of ramen. Ki-
kanbo goes beyond
the call of duty
with their spicy
miso ramen.

The bowl of karashi-
bi ramen (Y800)
comes with a choice:
how much hot spice,
and how much numbing
spice. The shop's
hot spice should be
approached with
caution. Made with a
blend of spices from
around the world,
the regular level is
probably the best to
start with. Higher
levels should only
be attempted by true
spice fans. Kikanbo
is heavy on the
sansho, Chinese
numbing peppercorn.
This second spice
blend is bitter and
numbing. For first
timers, when asked
about the spice
intensity they pre-
fer, a simple futsu
futsu - regular for
both - is a good
idea.

All that spice sits
atop a miso soup,
blended with house-
made sansho oil and
a heavy soup. Fans
of stewed pork might
consider getting the
extra pork topping
(Y200) for a large
slab of stewed pork
belly that melts
into the bowl.
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Nearest restau-
rants

Nearest cafes/
bars


Chiyoda-ku, Kaji-
cho 2-10-10. Open
11am-4, 5:30-9pm.
Closed Sundays.
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