Kikanbo Spicy Ramen, Kanda, Tokyo, Japan

I'm back in Tokyo, making my way to the Narita airport from a small city in the southwest of Japan, and I'm in need of lunch.  There are many places to eat lunch in this city, but this is probably not the smartest choice prior to a 10+ hour flight

Super Spicy Ramen

But I'm not known for always making the best decisions.  This isn't, however, going to be as dumb as ordering spicy Thai 10 out of 10.  Who does that, right?  Dumb, just dumb.

This post is about ramen though, and not thai, so let's get into the bowl.

I'm one stop down the Ginza line from Tokyo Station in the Kanda area of Tokyo.  Just a short 2 block walk and I'm here, Kikanbo Spicy Ramen.

I first saw this place on a TV show named  "I'll have what Phil's having".  Phil being one of the writers from the "Everyone Loves Raymond" TV show, I think.  Anyway, Phil goes to this place and eats the medium spicy and get's lit up!  So naturally I've gotta try the ramen and I can certainly eat it spicier than Phil, right?  And it's right on my way to the airport, so it seems to me that it's totally meant to be....

The place is adorned inside and out with devil faces/masks, giving one the impression of danger and threat on an other worldly level.  A threat to be taken seriously.

The ordering is done from this machine.  No idea what any of it says but one of the cooks spoke some english and he helped me make my choice.  Deluxe ramen (includes pork belly and egg) and I ordered an extra portion of pork and a beer.  Ramen was $9, beer was $4, extra pork was $2.  A steal by any definition.

After a short wait (there was a line out front) I enter the restaurant and I'm immediately punched in the face by the overwhelming aroma of Sichuan peppercorns and other fragrant spices.  It's strong, so much so that I subconsciously begin to pucker up, my body involuntarily constricting, bracing for the blow. 

A splendid time for my beer to arrive.

Let's get started.

From my vantage point I can see my bowl being prepped.  There is a large vat of broth atop a flame.  Behind the cook are large tubs of what I believe to be a spicy paste.  Paste and broth are mixed together to order in what looks like a wok and are heated to a rolling boil.  The spicier the request, the more paste is added.  Simple and effective.

Feast your eyes on this.

Pork belly, like no other

Crispy on the outside, soft and porky on the inside.  Firm yet yielding to the touch.  Perfection.

Egg

From the exterior it looks great.  Whole, beautiful, waiting patiently for it's turn to get into my mouth.

I'll be there soon little buddy, we don't want to rush this.

In the center are aggressively pan fried bean sprouts and a singular mini corn, along with green onions and lots of additional spicy bits.

And this my friends (the black floaty liquid) is pure liquid capsaicin extract.  

Correct, very hot shit.

This takes things to a whole nuther level.  Now I'm worried.  Maybe this was dumb after all.....

The noodles are large and swollen with broth, firm to the touch, I'd say al dente if this was pasta....  but isn't it???  

The broth by the way is rich and thick with floating bits of chili and pork and fat.   Even just a few bites into it and my lips are already becoming numb, pulsing with the slightest twangs of pain and a generous coating of grease.  But good grease.  The texture and feeling of grease, but not the flavor.  The flavor is an explosion of pork and spice.

My pace increases as I work my way through all of the little delicious pieces flecks of yummy.  Around and around I go, slurping this, chewing that, and then I come across my old friend the egg.

As I said before, I knew this was going to be one of the best eggs I've ever eaten from a bowl of ramen, certainly one of the stars of this show.

It's hard boiled for sure, no runny center at all.  But somehow it's got the texture and taste of caramelization, yet not tough or hard, just creamy and smooth  And, again, it's caramelized on the INSIDE.  And look at the outer ring.  It was cooked in broth.   That's how it's supposed to be done!  If you are going to boil something and you have vats of super flavorful broth, boil the shit in the broth!!!  

There's a smart guy or two in this kitchen.  It's not amateur hour here.

As I settle back into my seat, nestled in for the remainder of my ride home, it starts to hit.  First the gurgling, then the tightness around the middle.  A shooting pain here, a dull ache there.  A rhythmic clenching has started on it's own, feeling much like the milking of a cow, yet inside my body.  As time goes by I am becoming more and more terrified of the fiery red dragon that is trying to crawl it's way out of my belly, his only desire to spew molten lava on anything and everything in his path.  He is pushing and scratching his way towards freedom, heightening the anticipation of the havoc he will reek on all in his path.  I am not afraid for myself, my fear is for those who ride with me, they are the ones who should feel the terror that beckons.  

Until next time friends, until next time.

DVA