Immerse yourself in the new Komainu, a sensory experience of tsukemen

Gastronomy is memory, emotion and sensoriality. There are dishes that transport, evoke, awaken memories and deep sensations.

Komainu is a good idea of Aska Okumura and Gonzalo Ibáñez. She, Japanese, he, Spanish, decided to form a family in Spain. Aska missed the ramen of her childhood very much, so Gonzalo worked tirelessly to get the umami of that Harajuku street ramen. He tasted the broth after every attempt, but he couldn’t get it right.

Four months later, the ramen spoke. The result was spectacular because the recipe contained a secret ingredient: love. Aska and Gonzalo thought that everyone should be able to enjoy it and decided to make this magical ramen available to you. They called it Komainu.

Komainu are the lion-dog statues that protect the entrance of shrines and ward off evil spirits. Ramen Komainu makes this power its own so that only authentic Japanese ramen can enter your home, a millenary, tasty and homemade dish that will reveal the true umami.

To close your eyes and dive into a bowl of Tonkotsu Sababushi tsukemen is to travel to the Tokyo of steaming alleys, to the bustle of the yokocho where every bite holds stories of generations. This dish, with its intense and creamy broth, has been created for those seeking a delight that defies the speed of modern life. Here, time is savored.

Tsukemen is a Japanese dish whose name comes from the Japanese verb “tsukeru”, meaning “to dip”, and “men” meaning “noodles”. This dish was born in Tokyo in the 1960s, at the Tetsuya restaurant, by chef Kazuo Yamagishi who, at the request of a regular customer, sought a different way to enjoy noodles. Unlike traditional ramen noodles, which are served in hot broth, tsukemen noodles are served separately from their broth, and it is the diner himself who dips the noodles and other ingredients in a highly concentrated broth before eating them. This exclusive ramen offers a unique experience; with a deep-flavored broth and extremely creamy texture based on pork and blue fish that awaken contrasting flavors on your palate.

The noodles, served separately from the broth, are accompanied by chashu (tender loin head), ajitama (marinated egg), cooked spinach, pickled red onion, a mild garlic puree, fleur de sel, chili, lime, nori seaweed and a delicate chive oil.

At the end of the noodles and garnishes, you can pour a hot dashi broth over the remaining base broth and immerse yourself in a flavorful finish to the last drop.

For Aska Okumura, co-founder of Komainu, this dish is more than a recipe: it is her childhood, her home, her hometown in a cup. “Every aroma, every texture takes me back to Tokyo,” she confesses. And that’s the magic of tsukemen: its ability to transport, to connect with the senses and emotions.

The new Komainu in Malasaña is not only a gastronomic space; it is an embassy of the authentic Japanese tradition, where the raw material and the artisan technique worship the flavor without artifice. In a world where the ephemeral dominates, Komainu invites us to stop, to immerse ourselves and savor the moment.

For some years now, the most foodie palates have been telling us about the benefits of another of the most emblematic Japanese dishes: ramen. Very complete and nutritious, in which all the aromas and flavors of traditional Japanese cuisine can be appreciated. Its broth releases all the aromas of its ingredients when enjoyed, making it a culinary experience full of sensations. A dish consumed in Japan practically every day to cover the nutritional needs in the most delicious way, is now conquering the tablecloths of the most demanding.