Chapter 8 Our Spicy (Mala) Tonkotsu

We’re not claiming to be the first to make Spicy Tonkotsu—far from it. Many Western shops have done it, and Ichiran has popularized the style among tourists. But here’s the truth: the Japanese ramen scene isn’t particularly crazy about spicy ramen. While you can find it, chili is often used in a simple, almost barbaric way—dry chilies tossed directly into the soup. It’s not bad, just not my favorite way to enjoy chili’s heat.

Inspired by my love for Sichuan cuisine, I developed a fiery mala chili paste that delivers both numbing and spicy sensations. Made with dried chilies from Mexico and Sichuan peppercorns from China, it’s rehydrated in a blend of Shaoxing wine, mirin, and neutral oil. The result? A paste that packs a punch without overwhelming you.

We first offered this special during our popup at Liu, but for many of you, this will be a completely new experience. Imagine our rich, creamy tonkotsu broth with a dollop of smooth mala paste on top. It’s thick enough not to dissolve instantly, gradually releasing its aromatic, spicy, and numbing properties into the soup. Don’t worry—you won’t choke on it! If anything, it should be a memorable experience that should last for a couple of hours even after leaving our shop.

If you’re a spice lover, I highly recommend adding our Spicy Seabura topping. It’s marinated backfat cooked to tender perfection—think of the melting fat on pork belly but taken to the next level. It sounds intense, but trust me, it’s my absolute favorite topping at Kuma Ramen. It adds richness and meatiness that makes the bowl unforgettable—and isn’t that why you come to us?

For those who crave bold flavors and lasting impressions, Spicy (Mala) Tonkotsu is an experience you won’t forget. Ready to try it?