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I went to “Nayandemokoko”, a ramen restaurant that opened last fall in Noguchi-cho, Kakogawa City. This restaurant is popular for its owner’s special “Muka-style ramen.”
Both are affectionately known as “Nayakoko.”
This is the second store of “Nayandarakoko,” which opened in Nishi Ward, Kobe City in 2022, and is about 5 minutes by car from the nearest station, JR Higashi-Kakogawa Station. There are seven parking spaces in front of the store, so it’s easy to visit from JR Kakogawa Station, which is a little far away.
It’s interesting that at first glance you don’t think it’s a ramen shop.
The inside of the store is decorated like a cafe with the warmth of wood. After placing your order at the ticket vending machine, move to your seat.
There are 3 table seats for 8 people and 6 counter seats, so we can accommodate a wide range of people from solo travelers to groups.
“If the concept and atmosphere are different, the way you feel when you eat the same dish will also change,” says owner Kimura.
The owner, Mr. Kimura, has been considering opening a second store in Kakogawa since the opening of the Kobe store. “By adding changes to the visual information such as the exterior and interior, we want people to enjoy their visit to the store itself.” With this in mind, they took on the challenge of creating a store with a concept and design different from those in Kobe.
“Miso Ramen” 910 yen (tax included)
I decided to sample the menu while listening to Mr. Kimura’s story. The restaurant offers three basic types of ramen: salt, soy sauce, and miso, and this time they selected the “Miso Ramen,” which is perfect for a cold day.
The special soup is made by adding a large amount of minced pork, garlic, ginger, dark soy sauce, sesame oil, etc. to the specially ordered “Awase Miso” from Awaji Island’s long-established miso brewery “Kawabata Miso”, and it is a drink that is full of the flavor of minced meat. It had a satisfying taste.
The large-cut rare char siu is also very filling!
The noodles are thin, flat noodles with a chewy and chewy texture. It goes down easily, and the rich soup absorbs it well, making it smooth and smooth. As I continued to eat it, I felt warm from inside, probably because of the effect of ginger and ginger.
“Carpaccio style char siu platter” 590 yen (tax included)
Next up was the “Assorted Char Siu”, which was perfect for pairing with alcohol. There are two types: carpaccio style and grilled, and this time we chose the carpaccio style seasoned with green perilla dressing.
The boiled egg with a creamy yolk was also great!
The refreshing, sour seasoning brings out the flavor of the meat, and you won’t be able to stop using your chopsticks. After enjoying beer with this or the appetizing “chicken karaage” with special curry spices, we also recommend finishing off with ramen♪
“Tandan Mazesoba” 970 yen (tax included)
The last dish I would like to introduce is “Tandan Mazesoba” which is a must-try for spicy food lovers. Topped with plenty of cashew nuts, purple onions, green onions, and meat miso, it looks appetizing.
The noodles are thin, which is rare for Mazesoba, so I was able to eat them easily.
The noodles are thoroughly coated in a special sauce made from the same miso as miso ramen, seasonings such as sesame paste and oyster sauce, and soy milk. Thanks to the soy milk, it has a mild texture and a deep flavor, which is good!
Because of the chili oil, you can feel the spiciness just by itself, but if you add the “spicy powder” that comes with the bowl to your liking, the flavor will become even punchier.
It is also possible to have the amount of rice adjusted to “Sukuname”
en you finish eating the noodles, add the rice. You can enjoy all the sauce.
On the wall in front of the entrance is calligraphy by Yuzuki, a calligrapher who lives in Kakogawa City.
In February, we opened a hair removal salon on the second floor of the store, which also serves as a staff welfare benefit. Mr. Kimura, who enjoys change and aims to make the community and employees happy, will continue to take on challenges.
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