Kobushi

As you dip the noodles into the broth, the sweetness of pork back fat and the contrast of leafy greens stand out. Kobushi’s menu centres on seafood-and-pork-bone tsukemen, with richer options and spicy tsukemen also available. One diner who tried the rich tsukemen praised the sweetness and savoury depth of the back fat, along with the tender chashu, and enjoyed adding the fish powder provided at the table to vary the flavour. Another ordered the rich tsukemen with thick-cut chashu and bamboo shoots, choosing cold noodles rather than the hot option and pairing them with the deeply flavoured dipping broth. A further review mentions eating greens with the noodles and meat. These accounts suggest there is room to tailor the dish with toppings and noodle temperature to suit your preference.

The tsukemen pairs a double soup of seafood and pork bone with specially made, aged noodles, offering an alternative to the richer style. The spicy tsukemen is described as having a savoury heat from a specially blended chilli pepper mix. A diner who tried the ramen noted its mellow seafood-and-pork-bone broth, chewy noodles and generously thick chashu. The menu also includes Kobushi Ramen, which combines the savoury flavour of seafood with soy-sauce pork bone broth, and Rich Ramen, described as drawing sweetness from pork back fat. Both are options for a bowl with broth rather than tsukemen.

The abura soba menu offers a choice of portion sizes, from a regular serving of 250g to an extra-large serving of 625g. The guidance says you can adjust the flavour with vinegar, chilli oil, sesame oil and mayonnaise. It is an option for a different style from tsukemen or ramen, with portions to suit your appetite.

Kobushi is open for lunch and dinner on Fridays and Saturdays, and in two sittings on Sundays. It is closed from Monday to Thursday. Reservations are not accepted, and payment is cash only.