Read on blog or Reader

Raijin Ramen, KL

By thokohmakan on September 3, 2024

Raijin Ramen in KL

[Non-halal] We really enjoyed the ramen and skewers at Raijin Ramen in REXKL.

Run by two brothers from Sekinchan, Raijin specialises in Hakata-style ramen known for its creamy pork bone broth.

Raijin Ramen in REXKL

The ramen bar is located in REXKL on Jalan Sultan, KL.

Raijin Ramen occupies a corner of the former cinema hall that has been refurbished into a community centre.

We really like the space here which combines elements of a traditional Japanese ramen bar with minimalist vibes.

The best seats here are definitely the counter as you could watch the team preparing the bowls of ramen with clockwork precision. However, you could also enjoy your meal at the tables located within the food hall.

From the streets of Hakata and the boats of Sekinchan

Recently opened in July, Raijin is operated by Chef Larry and Gary who used to work the pop-up scene in KL before settling on opening this permanent spot in REXKL.

The brothers grew up in a fishery family in Sekinchan, and incorporated their roots in the menu by serving freshly sea-caught shrimps, and handmade shrimp balls for their Midori Ramen. Chef Larry also used to work in an omakase restaurant, where he honed his skills in balancing the flavours of Japanese cuisine.

But make no mistake. Raijin Ramen has its roots in Hakata-style ramen with its pork bone broth that is prepared for 10 hours daily to yield a creamy and umami-rich broth.

Types of ramen served

The pork bone broth forms the base for the Shiro Ramen (RM25 without egg) which is the classic tonkotsu ramen that is deeply savoury and collagen-rich. Like any proper ramen bowl, the broth is served with thin al-dente noodles, and topped with chasu, fungus, spring onions and seaweed.

There are also Kuro Ramen which is the same base topped with black garlic oil, and Aka Ramen with added Sichuan peppercorns and Japanese sansho for a fiery touch.

On the weekends, the Midori Ramen (RM35) is available, which features fresh prawn and prawn balls caught from the sea of Sekinchan.

There is currently a limit of 100 bowls per day - so we advise to visit early to avoid disappointment.

They also serve yakitori here featuring chicken, pork and vegetable skewers cooked on charcoal fire.

A decent waiting time...

We arrived for lunch at 12.30pm on a Saturday and was told we might need to wait an hour or our bowls to arrive.

However, we were served our skewers 20 minutes after our order, and the ramen came soon after.

As we sat at the counter, we were able to watch the whole team assembling the rows of ramen orders - so it wasn't an unbearable wait at all.

... for delicious bowls of ramen

Shiro Ramen

We ordered a bowl of Shiro Ramen and Kuro Ramen (additional RM3 for an egg).

Kuro Ramen

Before serving, the team froths the broth for a bubbly and creamy consistency. See the Instagram reel for some frothy action.

What sets Raijin's ramen broth apart is the broth, which has a good balance of creaminess, fattiness and umami. It doesn't have any "strong" porky taste with enough creaminess from the collagen and marrow.

The flavours of the broth really combined well with the perfectly torched chasu and egg for a good savoury kick, with a fresh cut from the spring onions. The ajitama is also nicely seasoned with the perfect creamy yolk.

Ultimately, we found the flavours to be balanced - which we really like.

The noodles also have a good al-dente bite.

Skewers are good too

We also enjoyed the skewers here. The chicken thighs are well seasoned and scorched for a juicy and flavourful finish, and so are the brinjals and okras.