KC Black

Review

The broth was piping hot, and the thin noodles were cooked slightly firm, just how I like them. I often find the broth lukewarm and the noodles too soft at other ramen restaurants, so I really enjoyed getting both just right here. The pork bone flavor came through clearly, with black garlic oil adding a pleasant accent. The thinly sliced, rare chashu was delicious, and the soft-boiled egg was well seasoned. The thin strips of menma were good too, a cut I do not often see at ramen restaurants in the U.S.

The menu and interior looked similar to Bushido Ramen in Ohio. I later learned that KC Craft Ramen’s owner also provides ramen consulting through a separate company. I preferred KC Craft Ramen’s broth and noodles to those I had at Bushido. The restaurant was almost full, and I spent the roughly 15-minute wait looking at the figures and Japanese snacks for sale near the entrance. I also spoke with the owner and his wife, who were both friendly and welcoming.

At $14.98, this felt like a good meal at a reasonable price. Frozen ramen was also available for $12, which I liked as an option for eating at home. The restaurant occasionally hosts collaborations with other ramen restaurants, and I have already booked the next one. I am looking forward to returning.