Mensoken Kurenai Kokubunji

The shop

The Kokubunji branch of spicy miso specialist Mensoken Kurenai, which also runs a shop in Fuchu. Noodles come from the company's own noodle factory; the chili paste and chili oil are made by hand.

The bowl

A rich stock of pork bones, whole chicken and chicken feet, cooked hard on high heat, is seasoned with a miso base built on matured miso blended with several spices. The chili paste and chili oil are made in-house. Every bowl is piled with pork belly and vegetables, and the noodles are cut in seven thicknesses, from 2 mm to 1 cm, from a flour developed with a milling company and made daily in the company's own noodle factory.

How to order

Most first-timers order Kurenai Ramen (¥1,000, spice level 3) — over 70% of customers choose it. Can't handle heat? Miso Ramen (¥980) is barely spicy (0.5). Want more? Oni-Kurenai Ramen (¥1,150) is level 5, or add extra spicy miso to any bowl for ¥70. Kurenai Don (¥480), a lightly spicy pork-belly rice bowl, is the classic side. Only here: Kurenai Abura Soba (¥980, level 2) — soupless noodles with pork belly, boiled cabbage and bean sprouts, served with a small bowl of rice.

Before you go

• Cash only.
• Open 11:00–22:00 with no afternoon break.
• Closed Mondays (open on national holidays, then closed the following Tuesday).
• Kurenai Abura Soba is a Kokubunji-only dish.