Japanese

"Special" comes with addition of chicken chasu, seasoned egg 🐣and seaweed. Broth was very rich and creamy; we like that the chasu slices were tender and flavourful. Chicken was confirmed fresh without that "defrosted chicken taste".

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For an extra kick, go for the Onikara Paitan - literally, devil's spicy ramen with EVERYTHING 😈. Well, it's not THAT devillish spicy, but it does turn the heat up a bit.

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An offshoot of the main Seimenka Kaguraya store in Tokyo, Kagura Ramen @ Lot 10 serves a seriously good bowl of ramen. 🍜

Kagura's ramen is pork-free and uses chicken 🐔 as well as imported stock (konbu, dried Hokkaido cuttlefish, bonito, Seto seaweed salt) - yielding one of the most umami-rich and collagenous broth.

This is probably my favourite place for chicken-based ramen in KL - the soup profile is very similar to tonkotsu - yet not too oily or salty until rasa jelak. The soup is definitely very complex thanks to the mix of stock used but very pleasing.

I ordered the base choice - Tori Paitan (creamy chicken broth) with EVERYTHING (charsiu chicken thigh, ajitama egg, minced chicken etc.) for RM17.80.
The soup base was very tasty - rich, creamy, but not too overwhelming.

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We enjoyed the unagi roll (RM23.80) - the eel slices were fresh, lightly grilled and thick. Quite a decent portion for the price.

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The grilled pork was heavenly! The slices were charred to perfection - beautifully caramelised, smoky and tender.

It was superior to the ones we had at other places - the edges was charred just enough to render the smoky taste without being too burnt, while the meat was moist and tender. The teriyaki marinade was also a perfect balance of sweet and savoury.

We ordered our pork don in combination with the prawn tempura (RM28.50) - which also comes with salad and miso soup.

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Our friend enjoyed her tori tsukune curry udon 🍜 (chicken meatballs with curry udon). The meatballs 🍖⚾ have a similar texture to Ikea's meatballs while the curry is less thicker than the one for rice and slightly citrusy - which definitely work better as a soupy udon dish.

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The buta yakiniku (stir-fry pork slices) that came with our curry were mostly lean and not too fatty. As always, Shokudo's curry is thick, spicy and full of flavour. The gravy was very satisfying to go with the rice.

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Shokudo's curry is thick, spicy and full of flavour. The gravy was very satisfying to go with the rice.

We ordered ours with tonkotsu (breaded pork loin) 🐖for RM18 with an added omelette.

No faults really - the tonkotsu was freshly cooked with a nice crispy batter. The rice were also soft and moist.

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Tsukumen lovers should be satisfied too with the perfect, thick and flavourful dipping broth.

Noodles were served al-dente with a nice bite and chewiness, and ajitama egg🥚was on point.

See full review on @thokohmakan on Instagram.

I ordered the shiro soup as a point of reference to the other soup flavours. The verdict: milky, flavourful, umami-rich pork bone broth 🐷☠️ that is close to perfection. It was so good on its own!
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Nevertheless, I HAD to top my noodles with the yaki buta (RM29) option - perfectly caramelised BBQ pork belly with melt-in-the-mouth fat and tender meat. Soooo indulgent but soooo good! In fact, I think this trumps its standard pork shoulder chasu slices. 🐖

See full review on @thokohmakan on Instagram.