A splinter faction from the church of pork-bone broth and soy sauce, House Ramen Noodles – a literal translation of ‘iekei ramen’ – popped up in Kameari in July 2024 on a mission to take the venerated style in a rich new direction. The kitchen is manned by a chef with years of experience at several iekei joints, whose dedication to craftsmanship shines through in his extra-thick, meticulously flavoured soup.
In House’s standard ramen (from ¥900), the potent concoction combines effortlessly with classic medium-thick straight noodles and essential iekei toppings such as nori, spinach and scallions, plus meaty chuck loin char siu that deserves attention all on its own. Just this once, forget about calories and cholesterol: here’s a bowl that deserves to be finished, preferably by ordering some rice on the side to soak up the leftover soup.