This is our review of Kuroobi Roppongi (Maps), visited in March 2026.
Escaping the bustle of Tokyo to savor blissful kelp ramen in a hidden Roppongi retreat. I visited Rishiri Kelp Ramen Kuroobi Roppongi (利尻昆布ラーメン くろおび 六本木店) for dinner and indulged in their signature dish — the Kuroobi Shio Ramen.
Concept and Origins
Kuroobi centers on a broth made entirely without chemical seasonings, lavishly using premium kelp from Rishiri Island, Hokkaido. The soup blends six types of seafood, eight kinds of animal ingredients, and five varieties of vegetables — each element carefully balanced to draw out the deep, natural umami of the kelp. The first shop opened in Daimon in 2015, and the Roppongi branch was renewed in July 2025. With celebrity Tsunehaya Takeda involved in the project, the restaurant began offering ramen that feels refined and reassuring in quality.
Just a two-minute walk from Roppongi Station Exit 7, the restaurant features a calm setting of 14 counter seats. Dinner service runs until 11 p.m.—perfect for stopping by after work.
Dinner Visit Scene
As dusk falls over Roppongi and neon lights begin to glow, I step inside. At the ticket machine, I select the Kuroobi Shio Ramen くろおびラーメン塩 (¥1,300) and take a seat at the counter. Despite its popularity (with soup occasionally selling out early), I’m lucky to get a spot without much wait on a weekday evening. The staff’s polite and gentle demeanor immediately puts me at ease. Soft background music plays, and soon a delicate aroma of kelp begins to waft through the air.
Visual and Aromatic Temptation
The bowl arrives with a clear, golden broth glistening beautifully. Two types of char siu—belly and roast cuts—sit proudly in the center, accompanied by two shrimp wontons, a soft-boiled egg, Kujo green onions, and crisp bamboo shoots. Fine straight noodles rest below the surface, their gentle sheen revealing a subtle green hue from the kelp.
Bringing the bowl closer, the scent of Rishiri kelp mingles with the sweet marine aroma of seafood, evoking the pure breath of the ocean. Without any artificial seasonings, the natural fragrance feels soothing—an ideal remedy for the fatigue of the day.
Flavor and Texture Harmony
The first sip floods the mouth with mellow kelp umami. The salt seasoning is gentle, leaving a clean finish that invites you to drink the broth to the last drop. Layered flavors from seafood and vegetables intertwine to create remarkable depth.
The noodles are fine and lightly hydrated, smooth on the palate, binding perfectly with the soup. The char siu breaks apart tenderly under the chopsticks, its sweet fat melting into the broth. The shrimp wontons are delightfully bouncy, their chewy wrappers adding contrast. The soft egg and crisp bamboo shoots complete the harmony, elevating the bowl to perfection.
Aftertaste and Recommendation
Finishing the satisfying dinner, I leave feeling refreshed and renewed. One exquisite bowl, merging with Roppongi’s evening glow, transforms an ordinary night into something luxurious. Whether you’re a kelp lover or someone seeking a healthier ramen experience, this is a must-try spot.
