Ramen · Japanese · Main Course
Curry Ramen
Born in Muroran, Hokkaido, Japan
“Rich broth, full of flavour, and clearly made with care — a true gem worth seeking out.”
758 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention flavourful, well-balanced broth first
6 in 10 say it's worth it for the perfect noodle texture
5 in 10 would come back the same week
4 in 10 note: can veer too salty if unbalanced
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Reviewers consistently praise the broth as the soul of this dish — rich, flavourful, and clearly made with care — though a vocal minority warn it tips into saltiness and heaviness if the kitchen isn't precise. The noodles draw repeated mention for their texture: springy, al dente, with enough drag to hold the curry coating rather than let it slip away. This is comfort food that demands respect; one diner called it 'exactly what you crave on a chilly day,' while another noted you can ask for something lighter if the richness feels overwhelming.
What makes this version distinct
Muroran, Hokkaido claims this hybrid: Japanese curry roux — sweet, thick, spiced like a memory of India via the British navy — married into ramen broth until it coats the noodles like a sauce that decided to be a soup. Fat noodles hold the drag. It is heavier than miso, homier than tonkotsu, and criminally under-exported.
Signature elements
What people love
- flavourful, well-balanced broth
- perfect noodle texture
- satisfying and warming
- thoughtfully prepared
- generous portions
Know before you go
- can veer too salty if unbalanced
- heavy—not for light appetites
- excess starch makes it thick
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