Susaki Nabeyaki Ramen: Local Food Guide (Kochi)

Susaki nabeyaki ramen is a local ramen originating in Susaki City, served piping hot in the pot itself. The classic style features a soy-based broth built on stock from mature chickens, thin straight noodles, and toppings of chikuwa, a raw egg, and green onion. It is said to have begun soon after the war, when the owner of Taniguchi Shokudo in Susaki used an enamel pot rather than a bowl so deliveries would not cool.

Highlights

The charm is that it stays bubbling hot until the last bite. Because it is served in a pot it does not cool quickly, and stirring in the runny raw egg adds depth to the flavor. The thin noodles, served slightly firm, pair perfectly with the robust mature-chicken broth. It has a history as a bowl enjoyed after the public bath, and in 2002 the city of Susaki took up its promotion as a town-revitalization effort.

Enjoying the Seasons

It is a bowl that warms you from the core, so eating it in winter reveals its true value. Even in summer, slurping a scalding bowl while breaking a sweat is a timeless local pleasure.

Access and Basic Information

Famous shops are scattered throughout Susaki City, with long-established places such as Hashimoto Shokudo well known. The area around JR Susaki Station is easy to reach.

A Quick Tip

Sip the broth first, then crack in the raw egg to change the flavor. The pot is very hot, so take care not to burn yourself.

Practical Travel Notes

• It is said to have originated at Taniguchi Shokudo in Susaki soon after the war, using an enamel pot so deliveries would not cool.
• The broth is a mature-chicken soy base, the noodles thin and straight served slightly firm, and the classic toppings are chikuwa, raw egg, green onion, and mature-chicken meat. It is served with the broth still boiling.
• Famous shops are scattered across Susaki City, with the long-established Hashimoto Shokudo among them. The area around JR Susaki Station is easy to reach.
• In 2002 the city of Susaki began earnest promotion as a town-revitalization effort, and it became known nationwide as a local ramen.
• The pot is very hot, so mind burns. You can crack in the raw egg to enjoy a change in flavor.

📚 Sources

Susaki nabeyaki ramen introduced in this article, the origin story that Taniguchi Shokudo in Susaki City used an enamel pot so deliveries would not cool, the long-established Hashimoto Shokudo, and the background of Susaki City launching full promotion as town revitalization in 2002 are organized based on tourism and specialty information published by Susaki City and the city tourism association, along with local information. Because each shop hours, closing days and offerings may change, please confirm official information before you visit.

Visitor Checklist

• Time estimate: A short time for the meal alone, but allow about half a day to visit notable shops around Susaki City.
• What to prepare: The pot is very hot, so take your time without rushing. You can enjoy cracking in a raw egg to change the flavor, so decide how you want to eat in advance.
• Best timing: It warms you from the core, so its true value shines in winter. Popular shops get crowded, so aim for around opening time.
• Note: It is served in the enamel pot and is extremely hot, so beware of burns when touching the bowl or handle.