Chinese Noodles Roku

Iwasaki Yuji is no stranger to the Chinese culinary scene. He had led Velrosier, an upscale Chinese restaurant known for its contemporary take, to two Michelin stars in 2024. Velrosier’s newest sister shop, Chinese Noodles Roku, sits on the same floor in Kawaramachi-dori, Kyoto, and has the same flair for excellence. Here, Iwasaki is always tinkering with his ramen concoctions; noodles and soup become his wheelhouse. The broth heavily features Kyogamo duck from Kyoto, steeped with chicken and venison bones for a richer, deeper flavor. Like a true gourmet genius, he brings umami to the broth with dried mushrooms and fruits: porcini, shiitake, tomatoes, and longan. The brown-hued broth is glossy with oil and flavorful with seasonings. The wonton toppings are stuffed with duck thigh meat and slow-cooked in oil. Thin, straight noodles sourced from Kobe are specially crafted to complement the soup. Unlike most ramen outlets, Roku's kitchen is closed off; the focus is on the bowl of ramen in front of you, beautifully presented in Kiyomizu ware ceramics.