01 / ABOUT THE PLACE
About this place
The first bowl to catch the eye at Chabuzen is Dragon, made with fermented brown-rice yeast. It is presented on the menu as a popular ramen, and diners have praised its complex flavour and rich broth, which one reviewer said had a noticeable mushroom essence. Another reviewer noted that the menu said the broth takes 30 hours to prepare. They also enjoyed the gently springy, thin noodles and the tofu topping. Add extra toppings for a more substantial bowl, or take your time with the signature flavour as it is.
Dragon also comes in variations: Garlic Dragon, with roasted garlic, and Dragon tantanmen, made with homemade chilli oil. Choose the savoury punch of garlic or the heat of chilli oil, depending on your mood. There is also Nirvana, a spice-forward curry ramen, offering another way to vary the flavours on the ramen menu.
For a side, try the fried gyoza, filled with cabbage and onion. Options include regular, garlic, organic-chilli and allspice versions; the menu lists each at 700 yen. They can accompany a bowl of ramen, or take centre stage alongside your choice of flavours.
Visitors describe the dining room as small, with counter seating and tatami seating. The counter is suited to a solo bowl of ramen, while the tatami area may work for a small group. The Shimo-Kitazawa branch serves vegan ramen as well as gyoza and rice dishes.
