WHAT WE ATE
- Pork Bone Ramen with Black Garlic Oil – 80/100, Kochi, 11 Aug 2025
- Pork Bone Ramen – 75/100, Kochi, 11 Aug 2025
Ramen Senmon Kami (拉麺専門 神) in Kochi City quietly marries the finesse of Chinese cooking with the comfort of Japanese ramen. The chef—trained in Beijing-style cuisine before a decade of ramen work in Japan—is behind a bowl where each sip balances a deep, mellow pork broth with meticulously prepared ingredients. At its core is a fine-tuned thin noodle made from 100% domestic wheat, offered in your choice of six firmness levels—ideal if you like your ramen customized to personal preference.
If you’re mapping out Kochi’s ramen spots or curious how regional chefs interpret ramen through a confident East-West lens, Ramen Senmon Kami’s mix of delicate control and culinary grounding deserves a spot on your itinerary.
Pork Bone Ramen with Black Garlic Oil: 80/100
Noodle: 30/35
Classic Hakata-style—thin, straight, and low hydration. Served al dente, the strands carry a smooth surface and a taut, snappy core that gives a clean, decisive bite. The texture remains firm throughout the meal, holding up well against the richness of the broth. Flavour-wise, there’s a pleasant nutty wheat note that comes through, subtle yet persistent enough to complement rather than compete with the soup.
Soup: 30/35
The head note is a wave of roasted black garlic aroma—dark, earthy and a little nutty—but instead of tipping into bitterness, it softens into a rounded sweetness. The body brings the full savoury punch of a well-reduced tonkotsu, with its creamy pork depth underpinned by a silky smoothness.
The finish leaves behind a lingering aroma of chicken oil, adding a gentle lift to the otherwise robust profile. The marriage of black garlic oil and tonkotsu creates a broth that’s indulgent without being cloying; the oil deepens the richness, while the garlic’s perfume hangs in the mouth long after each sip. It’s a well-balanced execution that avoids the heaviness some black garlic variants fall into.
Meat: 15/20
A medium-thin slice of pork belly anchors the bowl. The cut leans towards firm and chewy, but retains enough juiciness to keep each bite satisfying. The fats don’t melt on the tongue, but they release in bursts as you chew, almost like a charred barbecue cut where the juices break free mid-bite.
Flavour-wise, the marination is mild—umami-forward with a light savoury touch—allowing the natural pork character to come through without being lost to the broth’s intensity.
Other Toppings: 5/10
- Gobo chips bring a fragrant, earthy nuttiness with a crisp, airy crunch—a welcome textural contrast.
- Bamboo shoots are fruity and crisp, carrying a faint pungency that cuts lightly through the richness.
- Negi and shiranegi add fresh crunch and mild piquancy, adding some brightness.
- Black fungus offers its usual crunch but contributes little in the way of flavour, functioning more as a textural filler than a flavour driver.
Summary
A solid, well-judged black garlic tonkotsu that finds the sweet spot between depth and drinkability. The noodles are on point, the broth has presence without tipping into heaviness, and while the toppings are more functional than thrilling, the gobo chips give it a touch of individuality.
Pork Bone Ramen: 75/100
Noodle: 30/35
Same noodles. Hakata-style—thin, straight, and low hydration—these noodles arrive smooth and perfectly al dente. They carry a firm, snappy core that delivers a clean bite and holds their structure well in the hot broth. Flavour-wise, there’s a gentle nutty wheat note that stays present without clashing against the soup, making them a consistent, reliable partner to the bowl.
Soup: 25/35
The first impression is smooth and slightly creamy, opening with a clear, pork-forward aroma. The body is savoury with a faint, underlying sweetness, before tapering into a soft finish marked by lingering notes reminiscent of soy milk.
While the texture has a pleasant stickiness and lip-smacking richness, the flavour profile stays largely on a single track—steady and decent but without distinctive highs or shifts. It’s reminiscent of an Ichiran-style tonkotsu in delivery, but without the same punch of personality, leading to some palate fatigue over time.
Meat: 15/20
Same chashu. A medium-thin slice of pork belly, firm and chewy yet still retaining juiciness. The fats don’t dissolve instantly, instead releasing in bursts, much like a grilled cut where the juices emerge mid-bite.
Flavour-wise, the marination leans mild—umami-rich with a light savoury seasoning—allowing the meaty pork character to remain intact without being overshadowed by the broth.
Other Toppings: 5/10
- Bamboo shoots — fruity, crisp, and faintly pungent, adding a small lift between sips.
- Negi and shiranegi — fresh and crunchy, bringing a gentle piquant note.
- Black fungus — offers crunch, though its neutral flavour makes it more a textural element than a flavour driver.
Summary
A straightforward tonkotsu that delivers the essentials without overcomplicating things. The broth is comforting, the noodles are well-executed, and while the toppings are serviceable, the overall bowl could benefit from a sharper flavour hook to keep you coming back for more.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
