Karashibi Miso Ramen Kikanbo Ikebukuro

Kikanbo Ikebukuro branch, originating from Kanda, is nestled in an alley one street away from Sunshine 60 Street, near the east exit of Ikebukuro Station. This shop is recognized as the originator of "Karashibi" (Karami: spiciness + Shibire: numbing sensation), featuring a signature unique soup where the richness of miso, the spiciness of chili peppers, and the numbing sensation of sansho (Japanese pepper) are harmoniously integrated. The soup is crafted with a rich animal-based broth (doubutsukei dashi) and the depth of miso, layered with the spicy and numbing "karashibi" from chili peppers and sansho. You can choose your preferred level of spiciness (karami) and numbing sensation (shibire) from "Sho" (light), "Futsu" (regular), "Mashi" (more), or "Mashimashi" (even more). The spiciness level can be freely chosen from 4 stages, with "Both light" recommended for first-timers, while those who prefer extreme spiciness can enjoy "Mashimashi." The noodles are flat, medium-thick, and straight, with a chewy texture that perfectly carries the soup. Toppings include stir-fried bean sprouts, green onions, young corn, and braised pork belly chashu (kakuni chashu) flavored with star anise. The crisp texture of the bean sprouts provides a pleasant accent amidst the spiciness. The chashu has a distinctive star anise aroma; while it might divide opinions, its unique flavor attracts many repeat customers. Rice (half or small portion) is an essential item, and the classic style is to add rice into the leftover soup after finishing the noodles to enjoy it "ojiya-fu" (porridge style), ensuring not a single drop or grain is left. "Karashibi Spice" is available on the table, allowing you to further adjust the spiciness and numbing sensation. This popular restaurant sees inbound tourists making up 60% of its clientele and offers a complete English menu.