157 Lonsdale St Melbourne VIC
Tel: 03 9650 1215
Email: mel@kokororamen.com
No Reservation
We take Cash Only

11.30 am - 3.00 pm
5.00pm - 10.30 pm

11.30 am - 10.30 pm
11.30 am - 9.00 pm
* Last order 30 min before close! *

“Dedicated to you,
made with love,
too embarassing to admit
to touch your heart,
here is Kokoro Ramen.”


Tokyo Shoyu

Tokyo’s Ramen – circa 1920s

Harking back to the earliest Ramen dish, developed in Tokyo in the 1920s.

As the sea ports of Hakodate, Yokohama, Kobe and Nagasaki were opened up to international trade in the 19th century Chinese traders and fishermen began to populate these seaside towns and brought with them this simple, hearty dish: hot, hand-pulled noodles in clear, chicken-based soup broth.

In the 1920s the chef of the now legendary “Rai Rai Ten” restaurant of Asakusa adapted this chinese dish to Japanese tastes with a broth tendered with shoyu (soy sauce) flavour. Originally known as “Shina-men” (an old word for Chinese, now thought to be derogatory) this dish soon spread across the country.

Flavour Notes

Broth: Chicken & Seafood

Flavour: Shoyu (Soy Sauce) 

Noodle: Chijiremen – Thick Curly whole egg Noodles

Kokoro Ramen’s Tokyo Shoyu is served with a carefully prepared, slow-boiled chicken bone broth mixed with just the right amount of bonito fish seafood stock and vegetables. The broth is clear and light, yet holds a complex and multilayered flavour. The overall effect is almost sweet, not strong but full of savoury subtleties.  To contrast the thinness of the soup it is paired with “chijiremen”, the thick curly noodles that Ramen dishes are famous for (ours are handmade daily on premises!).

We make our noodles focusing on chewiness, absorption and resilience after soaking in broth. The perfect balance should be struck and the key focus of Ramen is delicious, handmade noodles.

We serve Tokyo Shoyu Ramen standard with: 

Spring Onion, Bean Shoots (Menma), Naruto Fish Cake, Ajitama Egg and one slice of sweet-marinated Pork Belly.