This ramen hit all the right spots. The homemade udon noodles were perfectly chewy, and the burnt wild greens added this deep, earthy flavor I didn’t know I needed. The broth, infused with rosemary, was insanely aromatic and comforting, and don’t get me started on the kombu chips and pickled enoki – so much umami! Koukoumi isn’t just a hotel; it’s a whole experience. Their award-winning restaurant really takes things up a notch, and the fact that you can also join outdoor plant-based cooking classes here? Major bonus!
VÉGÉTALIEN