From the conveyor belt sushi chain, Kura Sushi (hereinafter referred to as “Kura Sushi”), the new “7 Kinds of Seafood Ramen” series “7 Kinds of Seafood Rich Miso Ramen” and “7 Kinds of Seafood Spicy Miso Ramen” will be released in January. It was released on the 22nd. It took about 3 years to develop, and it seems that it was finally commercialized after repeated trial production.



Following this, the conveyor belt sushi chain Sushiro will release a new ramen, "Rich Shrimp Miso Ramen," following "Taidashi Shio Ramen," on February 5th. Strangely, the new menu of both companies has a common item of "seafood-based miso ramen". … Is this a battle !?


● I compared each spec

Miso ramen from both companies that appears at almost the same timing. I was curious, so I compared each spec from price to content.

【price】
The rich miso ramen of Kura Sushi is 360 yen excluding tax. The spicy and rich miso ramen is also the same price. On the other hand, Sushiro's rich shrimp miso ramen is 280 yen excluding tax. Sushiro is set to be 80 yen lower.

【volume】
Kura Sushi has 7 kinds of seafood rich miso ramen 416kcal per meal, and 7 kinds of seafood spicy miso ramen 422kcal. The number of grams was not disclosed.

Sushiro, on the other hand, weighs 372g (13.12oz) and 290kcal per serving. I can't say anything because the amounts cannot be compared, but looking at the calories alone, Sushiro seems to be about 130 kcal lower.

【noodles】
Kura sushi is "extremely thick straight noodles". It has a smooth and chewy texture that uses a "multi-hydration method" that adds more kneading water than usual. Also, by aging the noodles in two steps, before making the noodles and after cutting the noodles, the noodles are said to be "chewy and smooth".

On the other hand, Sushiro uses "medium-thick chijire noodles". The soup seems to get entangled well.

【soup】
Kura sushi is a soup boiled with "7 kinds of seafood" -kelp, bonito, mackerel, etrumeus sadina, anchovy, scallops, and guchi-and is richly finished with miso from Hokkaido. .. It brings out the original taste and flavor of the ingredients without using additives.

Sushiro, on the other hand, uses a soup based on sautéed sweet shrimp head. It is finished by adding flavor oil with shrimp flavor and miso blended with several kinds. The aroma and sweetness of shrimp spreads throughout the mouth, leaving a gentle and mellow finish of miso.

[Ingredients (toppings)]
Kura sushi includes seasoned eggs, char siu, and green onions (white onions in the Kanto region and green onions in the Kansai region). There aren't many, but it's a combination without losing. It's simple, but it seems to bring out the deliciousness of the noodles and soup.

On the other hand, Sushiro has shrimp, green onions, fried green onions, gray-haired green onions, and the original "Ebijan". There is only the name "rich shrimp", and the toppings are also shrimp.

[What are the points of each company? ]
Kura Sushi gives you confidence about the rich miso ramen, saying that it is an exquisite ramen that is as good as a specialty store. I can't help but feel the passion of "it's not just a side menu" for the seafood soup that is unique to sushi restaurants and the "additive-free" dishes that are unique to Kura Sushi.

On the other hand, Sushiro's recommendation is that it is a sushi restaurant-like ramen that goes well with sushi. The main character is "sushi", and it was developed as a ramen that you can enjoy with it. Miso ramen instead of miso soup. Miso ramen for sushi. ... Yeah, maybe not bad.

――As a result of comparing various things, it was found that the contents are not covered at all even if the release time is covered. Winter is the season when miso ramen is delicious, and I wonder if the timing was right. The types of noodles, the ingredients used in the soup, and the toppings are completely different, so you can enjoy different tastes.