Kuishinbo

Beyond the steam rising from the bowl, yellow curly egg noodles peek through the miso ramen—a bowl worth starting with at Ramen Kushingbo. The familiar, full-bodied miso broth clings to curly noodles from Nishiyama Seimen. Toppings include classics such as seasoned egg and bean sprouts, as well as stem wakame and fragrant black mayu oil. The house-named Kushingbo ramen comes with tender pork made from pork belly produced in Japan. Other options broaden the choice of flavours, from rich pork-bone-and-soy-sauce ramen and salt tonkotsu to a version with spicy green onions.

Alongside the noodles, many diners also come for the generously sized zangi, Japanese-style fried chicken pieces about as large as a fist. Bite through the crisp coating and juices spill from the meat. As part of a set meal, the zangi comes in a substantial portion alongside a heaped serving of rice. Set meals also include pork cutlet, ginger pork and katsuni, while rice dishes offer more choice, from fried rice rich with the flavour of oil to tonmeshi, served as a half-size side.

Orders are placed and paid for in advance using meal tickets; payment is cash only. A self-service station in the middle of the dining room has water, tea and a selection of seasonings, giving diners the option to add their own finishing touch. The premises have a spacious, free car park, making the restaurant a dependable choice for a solo meal between work or a hungry weekend meal.