Inspired by 'Cat's Paw'? Rare 'Neko-ashi Kombu' from Kushiro, Hokkaido, Features in Kombu Water Ramen Launching in Shinjuku

Bushimaru, a restaurant that features freshly shaved katsuobushi as the star ingredient in its set meals and ramen, will officially launch its summer-limited menu, 'Truffle-scented Salt Ramen with Jade Garlic Chives and Neko-ashi Kombu,' starting Monday, June 15, 2026.

This dish is a chilled salt ramen made with firm noodles cooled in ice water, kombu water extracted from 'neko-ashi kombu'—a rare dried kelp from Kushiro, Hokkaido, known for its strong viscosity—freshly shaved katsuobushi broth, and fragrant truffle salt.

Not Kombu Water Tsukemen, but 'Kombu Water Ramen'

Unlike typical kombu water tsukemen, where noodles are dipped into a separate sauce, 'Truffle-scented Salt Ramen with Jade Garlic Chives and Neko-ashi Kombu' is served as a complete ramen dish, combining kombu water, katsuobushi broth, noodles, and toppings in one bowl for a unified dining experience.

The noodles are made from Haruyutaka premium flour, the same used in standard Chinese-style ramen. After boiling, they are immediately chilled in cold water to maintain firmness and a chewy texture, even in cold broth.

A Silky Broth Showcasing the Viscosity of Kushiro's 'Neko-ashi Kombu'

The neko-ashi kombu used in this dish is a dried kelp from Kushiro, Hokkaido, said to be named for its root resembling a cat's paw.

This rare kelp, found in eastern Hokkaido, is prized for its strong viscosity and natural sweetness. The memorable name 'neko-ashi kombu' also adds to the dish's appeal and conversation value.

At Bushimaru, we've leveraged these qualities to create a cohesive bowl where the rich flavor of kombu water broth is fully appreciated even in a chilled ramen, thanks to a silky, viscous texture that blends seamlessly with the noodles and toppings.

Additionally, customers can adjust the aroma and saltiness to their preference by adding table-side truffle salt.

What Is Neko-ashi Kombu?

'Jade Garlic Chives'—Boiled to Reduce Bitterness and Enhance Natural Sweetness

The dish includes garlic chives that have been boiled and then chilled in cold water.

While raw garlic chives can have a strong odor that some find off-putting, Bushimaru blanches them first to reduce their pungency and bring out their inherent sweetness. They are then seasoned with sesame oil, adding an aroma and texture that complements the cold salt ramen.

The vibrant green chives provide a refreshing visual appeal, enhancing the dish's summery impression.

Freshly Shaved Katsuobushi Served Separately—A Signature 'Dashi Experience' at Bushimaru

At Bushimaru, freshly shaved katsuobushi is served in a separate bowl with every dish, right before the customer's eyes.

For this dish, we layer the aroma of freshly shaved katsuobushi onto the chilled kombu water and salt-based broth, creating a ramen with a distinctly Japanese, dashi-forward character.

The cold noodles and viscous kombu water make this dish easy to enjoy even in hot weather, while delivering the signature dashi aroma that defines Bushimaru.

All Menus Include Katsuobushi—Mix It In and Savor the Flavor

Pre-Sale Averaged 8 Bowls Daily, Peaking at 13

Prior to the official launch, a pre-sale was conducted from June 1 to June 14, 2026.

During this period, an average of 8 bowls were sold per day, with a peak of 13 bowls in a single day. Customer feedback included: 'I was curious about the name “neko-ashi kombu,”' 'The garlic chives aren’t bitter and are easy to eat,' and 'I can adjust the flavor with the table-side truffle salt, making it enjoyable until the last bite.'

As a summer-limited menu, official sales will begin on June 15, 2026.

Product Overview

Product Image

Product Name: Truffle-scented Salt Ramen with Jade Garlic Chives and Neko-ashi Kombu Launch Date: Monday, June 15, 2026 Availability: Summer-limited Price: ¥1,650 (tax included) Without Garlic Chives: ¥1,450 (tax included) Available at: Bushimaru, Kinokuniya Main Store Serving Style: Chilled Kombu Water Ramen

Main Ingredients: Kombu water from Kushiro, Hokkaido's neko-ashi kombu, noodles made from Haruyutaka premium flour, truffle salt, freshly shaved katsuobushi, chashu, menma, red onion, Kujo negi, boiled garlic chives

Developer's Comment

At Bushimaru, we offer Japanese-inspired dishes that highlight freshly shaved katsuobushi and ingredients sourced from across Japan.

Wanting customers to enjoy the signature dashi aroma of Bushimaru even in hot weather, we developed this chilled kombu water ramen.

While kombu water tsukemen has gained popularity, Bushimaru focuses on 'kombu water as ramen.' Building on our popular truffle dashi salt ramen, we've crafted a dish that brings together the viscosity of neko-ashi kombu, the aroma of truffle salt, and the rich dashi flavor of freshly shaved katsuobushi—all in one bowl.

Exterior and Interior

Store Information

Store Name: Bushimaru (Bushimaru)

Address: B1F, Kinokuniya Building, 3-17-7 Shinjuku, Shinjuku-ku, Tokyo 160-0022

Business Hours: 9:30 AM – 10:00 PM

TEL: 03-5944-0841

Email: bushihonten@gmail.com

Official Website: https://www.bushimaru.com/

Instagram: https://www.instagram.com/bushimaru___/

TikTok: https://www.tiktok.com/@bushimaru22

Tabelog: https://tabelog.com/tokyo/A1304/A130401/13316862/

Media & Inquiry Contact

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[Inquiries]

Bushimaru, Kinokuniya Main Store

Public Relations Contact: Nakanishi

Phone: 03-5944-0841

Email: bushihonten@gmail.com

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Company Overview

Company Name: Hanaken Co., Ltd.

Address: 1-17-3 Minami-Ikebukuro, Toshima-ku, Tokyo, 2nd Minami-Ikebukuro I-N Building

Representative: Naoki Kusano

Business: Ramen and grill restaurant operations

Official Website: https://hanaken.co.jp/

Inquiry: 03-3983-2248