The Depth of Duck Broth

When people think of duck broth, they often imagine it being made entirely from duck.

In reality, our duck broth begins with chicken.

Duck has a wonderful richness and aroma, but it can also carry a strong gamey character if used on its own. To create balance, I first prepare a clear chicken stock, extracting sweetness and clean umami over many hours.

The following day, that stock becomes the foundation for the duck broth.

Duck bones and trimmings are gently simmered in the chicken stock, allowing the flavour of the duck to infuse gradually without overwhelming the broth. The result is a deeper, more layered flavour — rich but clean, powerful yet elegant.

For the duck ramen shown here, the broth takes two days to prepare.

The first day is dedicated to building the foundation. The second day is about adding depth and character.

This broth is used for our shoyu ramen.

The reason we choose shoyu ramen is simple.

After spending two days building the broth, we want guests to experience the depth and character of the stock itself. A heavier style of ramen can sometimes mask those delicate flavours.

Shoyu tare provides seasoning and structure while allowing the broth to remain the centre of attention.

The result is a bowl that feels clean and refined, yet still carries remarkable depth from the layered chicken and duck stock.

At Kobayashi, many of our dishes appear simple at first glance.

However, simplicity often hides complexity.

A clear broth may require two days of preparation. A single bowl of ramen may be built upon multiple layers of stock, carefully prepared to achieve balance and depth.

This philosophy is deeply influenced by Japanese aesthetics that value substance over appearance.

Sen no Rikyu, the great tea master of the 16th century, believed that true refinement is often found in restraint rather than extravagance. Beauty does not always reveal itself immediately; sometimes it lies in the details, the process, and the care behind the finished work.

In many ways, this idea continues to influence how we cook today.

Rather than pursuing intensity or decoration, we focus on bringing out the natural character of each ingredient through patience, technique, and careful preparation.

We hope that each dish offers not only flavour, but also a glimpse into that way of thinking.

What appears simple is often the result of countless small decisions made with intention and respect for the ingredients.

The first day builds the foundation. The second day builds the character.

小林茉呂

Maro Kobayashi

Chef/Omakase Kobayashi