We're returning to Ramen Kumo, diving deeper into tonkotsu triumphs that comprise both classic and contemporary creations.
Ramen Kumo is a Japanese-helmed ramen specialist that was first born in Kota Kinabalu, founded by Akira Nagata. In 2022, it spread into KL, splashing into Lot 10 in Bukit Bintang following three Sabah-based branches.
Ramen Kumo has perfected every part of its produce and process.
Its kitchen maestros have chosen the best Kyushu-style hosomen thin ramen, complemented by broth that's creamy and soulfully soothing.
The broth takes hours to make; it blends a secret-recipe variety of pork bones, head, skin and belly with an aged kaeshi foundation of vegetables, shoyus and konbu. The chashu is meticulously marinated, then broiled to order for the ultimate tenderness and tastiness.
Even the equipment is specially selected, including thermometers and densitometers. A Japanese-constructed pressure cooker cooks the broth up to 136 degrees Celsius until every ingredient dissolves cleanly, maintaining its consistency and complexity of flavour.
The result is remarkable ramen, top-notch on every level.
The collagen-rich broth can be laced with saba mackerel oil for extra umami. Ramen Kumo serves several variations of its tonkotsu ramen, including some with shrimp oil, curry oil, chilli oil or black garlic oil for additional aromatics.
The Tonkotsu Ramen is the ideal introduction, but you'll also find fun seasonal specials such as Black Sesame Ramen and even Tom Yam Ramen. Mazesoba is delicious here too, as well as scrumptious izakaya snacks like tori karaage, gyoza and binchotan-grilled kushiyaki.
Ramen Kumo is set up to evoke a typical Fukuoka ramen shop - customers have a clear view of the open kitchen from every table, watching all the action as each bowl of ramen is cooked.
Watch the white broth being ladled in every serving, thick and steaming-hot, complete with freshly torched pork belly slices and firm, flavoursome noodles.
The Tonkotsu Ramen Kumo. tinged with saba oil, is our favourite ramen in KL's city centre, priced at a very fair RM24. It's a mouth-watering medley of ingredients that come together in harmonious unison, hearty and nourishing, uplifting the spirit in every spoonful.
The Black Sesame Ramen (RM28.80) is a current seasonal special, available for a limited time. It's dark and deep with a delightfully delicate nuttiness, conveying an earthy fragrance and flavour that embraces each sip of the broth.
Japanese and Thai traditions merge for the Tom Yam Ramen (RM29.80), a perky pleasure, exclusively for a limited time, bright and lively with a spicy tomato tang in the tonkotsu broth, cooked with prawns, lemongrass, kaffir lime leaves, chillies, shallots, galangal and garlic.
Beyond ramen, Ramen Kumo also serves other Japanese staples such as smoky skewers, grilled on Japanese charcoal for absolute authenticity.
Fried fare also shines. We love the Chicken Karaage, tender and chunky with a gorgeously even crunch, juicy but not overly oily or salty (RM13.80 for 3 pieces; RM22.80 for 5), and Gyoza, boasting a crisp bite and textured chew (RM10.80 for 5 pieces, RM19.80 for 10).
Ramen Kumo
P1-15, 4th Floor, Lot 10 Shopping Centre, Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur.
Open Monday-Friday, 12pm-2:30pm, 6pm-9pm; Saturday-Sunday, 12pm-9pm.
