Kizuki is the first in the Japanese ramen industry to roast the bones for hours before boiling them and then simmer for another six to eight hours to reduce the amount of grease which also increases the special aroma, similar to the French style of making consommé. The result is a rich, flavorful broth that is fragrant, and full of depth. Matched with a thin slice of roasted pork which takes more than a day to prepare, and a beautiful soft boiled egg which is must go thru 6 different inspections in a ramen bowl must be preheated before it can be used. Our food is still prepared the same way as it is in Japan and devoted to replicating the incredible flavor of traditional Japanese ramen, if equal substitutes for ingredients are not found within the U.S., we import the ingredients directly from Japan.
Broth
Kizuki have three types of broth which are tonkotsu, chicken and shio (salt-based). Most ramen shops have one kind of broth, tonkotsu, which uses a pork bone broth. When we prepare our tonkotsu broth, we roasted pork bone in the oven for hours before boiling. This process not only removes excess gamey impurities and oil from the bones, but also increases the aroma of the bones, which blends into our ramen soup. The roasting-and-boiling is an exclusive method of making broth originally developed from French cuisine. This unique cooking method is also patented in Japan. Our chicken broth uses chicken bones and vegetables to base of Chicken Rich Ramen broth. Before you even taste it, you can see a thin layer film on the surface of the soup base. It appeals to customers who can’t eat pork. Our Shiro broth is for the customer who finds tonkotsu too creamy. If you were a Beginner of ramen, we would like to suggest you try shiro broth. Lastly, we always test the soup bases with a reflectometer to make sure they at the concentration level we want. This is how precise we are to keep the consistency and quality is ensured.
Pork
The process of making pork roasted with fat, thin ,lean meat is quite cumbersome and laborious. It is different with other ordinary ramen shops marinate pork after boiling in water. Kizuki take three steps which are roast the pork first then marinate, and finally grill. In the first step, we sear the pork on high heat which seals in the juice. And then, we marinate and roast the pork for several hours. This way, the pork will be not only flavorful, but also remains juicy. Finally, right before the meal is served to customers, the pork is grilled once again to increase the aroma. Our amazing roasted and grilled pork with a extraordinary texture is flavorful, not tough nor too fatty.
Noodle
Our noodles must be the same as those used in Japan. Their composition, taste, length, width, and firmness must meet the Japanese standards. So the wavy noodles is firm to the bite and able to absorb rich broth.
Interior design
Kizuki Ramen modernizes traditional Japanese art and design elements making it feel both modern and authentic. Especially the huge wave decoration consists of hundreds of thousands of chopsticks, the warm woods and wall of paper lanterns make our atmosphere personality with ambiance light. There are booths for groups of four, tables for larger groups or couples, and individual seating by the bar and by the open kitchen area. You are welcome going there to eat alone when you want to enjoy your time.
