Kochi

This is famous in Susaki City, Kochi Prefecture. It features rich chicken-based broth served piping hot in an earthenware pot. The classic toppings include chikuwa, green onions, and a raw egg.

（pooh）

Nabeyaki ramen is a specialty of Susaki City, Kochi Prefecture. Served in a hot earthenware pot, the ramen stays warm till the last bite. I recommend pairing it with rice!

（Pon）

The hot chicken-based soup and firm noodles are irresistible in the colder months. When I visit “Mayumi no Mise” in Susaki City, I love adding rice to the leftover broth for a comforting porridge. I’ve heard you can even order it as a pre-mixed porridge—so intriguing!

（Tsubaki）

This is a hot ramen served in an earthenware pot. Toppings include chicken, chikuwa (a common addition to noodles in Kochi), and egg. It’s delicious in winter, but sweating over it in summer has its charm too. Everyone has their own way of eating it: mix the egg right away, break it midway, or save it until it’s perfectly set. I’m a midway breaker! Some restaurants offer small or large portions, making it easy to match your appetite.

（Iyopi）

A Kochi specialty. Piping hot with a rich, flavorful broth—it’s the best!

（Zarazara Waltz）

A must-have in winter. While “Hashimoto Shokudo” is the most famous spot, there are plenty of delicious options. My personal favorite is “Nabeyaki Ramen no Garo~”!

（Akino Rei）

During a trip to the Shikoku region, I visited the renowned “Hashimoto Shokudo.” Each serving is cooked in its own earthenware pot, with chicken, raw egg, chikuwa, and green onions as toppings. The thin noodles have the perfect firmness, and the broth, a chicken and soy sauce base, was simply divine. I learned about the “Seven Rules of Nabeyaki Ramen,” which include specific ingredients and the principle of serving with hospitality—perhaps that’s why it tasted so amazing! I can’t stop longing for it even now.

（Sora no Susuki）

Susaki City’s B-class gourmet. While nabeyaki udon is common, seeing it with ramen is unique! Piping hot and simmering, topped with a raw egg, green onions, and fish cake—each shop brings its own twist. The memory of slurping it while it’s steaming is unforgettable!

（Mari）

A newcomer to Kochi’s noodle scene. At the original “Manshu,” lines form quickly. It’s a slightly spicy ankake ramen with garlic chives and offal. Their egg-on-rice dish is also delicious!

（Zarazara Waltz）

A rich ankake ramen with tripe stew! “Manshu” only has three locations in Kochi and one outside the prefecture, so it’s a local secret. Its addictive flavor has people jokingly scolding me for posting pictures of it online—“Don’t tempt me!”

（Bakuretsu Chukameshi）

The slightly spicy ankake with offal coats the noodles beautifully. After finishing the noodles, adding rice to the sauce was incredibly tasty!

（Mio）

You’ll find this on the menu at almost every branch of “Tontaro,” a go-to for Kochi locals. It’s rich yet refreshingly light—a delicious contradiction!

（Hisahaha）

Start with the crispy cutlet, then enjoy the garlic-rich miso broth with noodles. Finally, savor the cutlet soaked in the broth—it’s heavenly!

（Nasabani）

Boiled somen noodles topped with shredded omelet, sweet simmered shiitake, “sumaki” fish cake, myoga, green onions, and grated ginger, then drizzled with a chilled dashi broth. In Kochi, these somen dishes are often served as “Sawachi” on a large dish topped with canned cherries as part of a banquet spread called “okyaku.” During summer, it’s a family favorite when relatives gather.

（Nonnono）

At banquets, alongside sashimi and other traditional platters, you’ll find “somen for sawachi”: somen served on a large dish with colorful toppings like kinshi tamago (shredded egg), sweet simmered shiitake, cucumber, shrimp, “sumaki” fish cake, and cherries. It’s as beautiful as chirashi sushi and just as satisfying! The broth is lightly tasted and it seems like you can keep on eating it forever. It’s a banquet dish that satisfies both the eyes and the stomach.

（Iyopi）

A legendary Kochi ramen you can even order online. It feels like a luxurious potage soup.

（Zarazara Waltz）

Ramen noodles in a udon broth that you can eat lightly.

（bonko）