CRAZY PORK

A fragrant plume of hot cooking oil rises from the towering mound of vegetables heaped over the bowl. At CRAZY PORK in Kanda Ogawamachi, a defining highlight is the option to choose stir-fried vegetables instead of the usual boiled toppings. Cabbage and bean sprouts are cooked hot and fast, retaining a crisp bite while taking on rich pork back fat and garlic to give each spoonful immediate momentum.

The standard ramen allows diners to pick between small (150 g), regular (225 g), and medium (300 g) noodle portions at no extra charge. Kneaded with whole wheat flour, the thick noodles offer a satisfyingly chewy slurp that stands up to the pork-infused broth. Guests can also choose their style of chashu: sweet and tender pork belly, thick-cut shoulder packed with lean flavor, or thinly sliced pork belly for a lighter profile. On request, the kitchen will sear the pork with a blowtorch right before serving to impart an extra smoky aroma.

For an even more indulgent bowl, the namesake CRAZY PORK loads all three cuts—pork belly, shoulder, and thin belly slices, totaling 4 pieces—charred to order. Its vegetable topping is upgraded to a hearty mix tossed with shredded chashu, showcasing pork in all its forms. To switch up the flavors midway, diners can dip noodles sukiyaki-style into raw egg or add pungent kicks of diced raw onions, seasoned scallions, or spicy mala quail eggs.

Rather than relying on shouted counter call-outs, ordering is handled via a paper slip where guests select vegetable cooking style, vegetable volume, garlic, back fat, and pork cuts at their own pace. This makes the generous portions approachable even for newcomers to hearty ramen styles. Self-service water and black oolong tea are stationed at the counter, offering a crisp, refreshing finish after a substantial meal.