Mackerel tsukemen @ Nabura

I spent 18 months in Kyoto for language school. Right round the corner where I lived was Nabura that served an absolutely fire mackerel tsukemen.

At first glance, the broth looks extremely thick, akin to a tonkotsu broth, but just a whiff and you will discover there's nothing porky about it. With 35 years of experience as a washoku chef in Kyoto, the master wanted to create a bowl of ramen that people of all ages are able to enjoy. With that in mind, no artificial seasonings are added. Every spoonful of that broth is made purely of a combination of mackerel and konbu as it's base. You can physically feel the bits of mackerel in the broth.

The noodles are made slightly wide and on a curly, shortened length to catch as much of that thick broth as possible. It is a pretty messy affair, so they will ask if you need a paper apron when they serve it up.

And instead of a chashu, master prefers to change it up by giving a piece of specially smoked(?) saba fish, a healthier alternative without sacrificing the rich and oily flavour of a porky piece of meat.

Very mellow and easy to your gut, it is no surprise that despite it's richness, I am able to take the broth all in, every single time.

I missed them so damn much right now.