Ramen Kenta

At Ramen Kenta, part of the appeal is not just finishing a bowl of Nagahama ramen, but ordering extra noodles and enjoying how the flavour changes as you go. The combination of thin noodles and pork-bone broth strikes some diners as light and easy to eat, while others say they find the broth rich and distinctly porky. If it starts to taste diluted after a few extra portions of noodles, you can adjust it to your liking with the ramen seasoning sauce, garlic, pickled ginger, sesame seeds and other condiments at the table.

Wood-ear mushrooms, spring onions and takana (Japanese mustard greens) are among the optional toppings. One diner, for example, noted the textural contrast from adding wood-ear mushrooms. Starting with a simple bowl, then adding toppings or table condiments along the way, seems a good way to explore how each extra serving of noodles changes the meal.

Visitors report that the restaurant accepts cash only and does not take reservations.