When I was a kid, I used to make Korean Neoguri brand ramen, a spicy ramen with red pepper broth, with less water (to make the soup more concentrated), then add milk to the cooked bowl of ramen, which resulted in a creamy, spicy ramen – quite possibly one of the most delicious culinary creations ever. My family and friends would raise their eyebrows and exclaim “gross,” but the creaminess of the milk added the perfect balance to the chewy ramen noodles and savory soup base.

I think the folks at Tsukumo Ramen are cut from the same cloth, because their pork broth-based ramen topped with a mound of shaved fresh Hokkaido cheese, which melts into the ramen and makes the broth creamy and buttery, encompasses the same concept – that is to say: creamy ramen!

– Deb


1-1-36 Hiroo, Shibuya-ku