Horiya

For anyone who likes wrapping rice in nori softened with soup, Horiya’s Ie-kei ramen is worth a closer look. Some diners report placing nori and spinach, dipped in the pork-bone and soy-sauce broth, on their rice. Bringing together the broth, toppings and rice offers a different way to enjoy the meal from eating the ramen on its own.

The bowl’s character comes from the interplay of rich pork-bone broth, mellow chicken oil and the distinct taste of soy sauce. Some diners praise its balance and easy-drinking quality, while others find the soy sauce flavour pronounced, so perceptions of its strength vary. For a first visit, one reviewer’s choice to order everything at the standard setting may be a useful starting point; others report choosing stronger seasoning and more oil. If you can adjust the settings to suit your preference, it may be worth finding your own balance.

Diners describe the noodles as short and pleasantly chewy, or springy, and say they pair well with the broth. Some have chosen their preferred firmness, another way to tailor the combination of noodles and soup. Options mentioned include chashu ramen and extra nori or spinach, for those who want more toppings. Reviewers also note the chashu’s tenderness and savoury meat flavour, making it a choice to consider if you would like to enjoy the pork alongside the ramen.

A chashu-topped rice bowl called mabushi-don also appears in reviews. Some diners say they enjoyed it with a little broth poured over the rice and nori on the side, making it an option to consider if you want a rice dish with your noodles. White-haired spring onion ramen is also listed among the menu options; check the details and availability when you visit.