18:10 Headed to Ramen Aratama in Kuramae. I had decided not to eat ramen today, but as soon as I went out, I felt like visiting the top ramen shops listed on Tabelog. There was a wait for 2 people, so I was seated quickly. I ordered the "Zenbu Iri Kaishio Ramen" for 1,450 yen. It was delicious! The noodles were chewy and curly, made with plenty of water, and had a nice wheat aroma when chewed thoroughly. The soup, with a base of clam broth, was incredibly flavorful, with a strong punch of clam and clam flavors. The saltiness was also mild, with the seaweed providing just the right amount of saltiness. The seaweed was of high quality, making you feel like you're eating something from the sea. The chashu consisted of two slices each of pork belly and pork loin, perfectly balanced in richness without being too heavy. The seasoned egg was delightfully gooey and clung to your teeth. It's my favorite type, but I think it's rare in trendy shops these days. The nori was also top-notch, crispy yet melting in the soup, one of my favorite things. Instead of bamboo shoots, they used boiled bamboo shoots, which surprisingly complemented the salt ramen. This was another pleasant surprise. The generous amount of green onions was mixed with perilla leaves, a nice touch that I didn't notice until I started eating. The yuzu and perilla floating in the soup were perfect for salt ramen, a culmination of the ingenuity of past ramen masters. Considering the high cost of ingredients, I was completely satisfied with the price. In terms of clam broth and salt ramen in Tokyo, I think it's on par with the "Shio Ramen" at Gokokuji or MENSHO's "Shio Ramen" as the pinnacle of flavor.

"Clam Salt Ramen for 1000 yen" ■ 283rd visit in 2023 ■ (first visit) ◇ time 15 minutes until the bowl arrives / no waiting on weekdays at 11:03 ◇ topics ★ Selected as one of the top 100 restaurants in Tokyo on Tabelog 92/100 ★ The couple from Itsuki seems to be absent and leaving the shop in charge ★ Even on weekdays, it was full around 11:15 ◇ today's ★ The homemade noodles are thick noodles hand-kneaded with whole wheat flour, making a strong presence ★ The soup is a clam-based broth with a hint of the sea from dried sardines ★ Wakame seaweed, bamboo shoots, and green onions are served, with a touch of yuzu peel ★ The chashu pork has a good chewiness and is tender and delicious. Thank you for the meal!!!!

Ramen Kai (Tokyo/Kuramae) 4-20-10 Kuramae, Taito-ku, Tokyo "Niboshi Tsukemen ¥1,000" @kainoodles2016 Located a few minutes' walk from Kuramae Station on the Toei Asakusa Line and Toei Oedo Line, along Route 462 and Kokusai-dori, this ramen shop opened on February 2, 2016. The owner is a former chef from "Itsumoku" and "Gonokami Seimenjo". It has been selected as one of the Top 100 restaurants on Tabelog in 2018, 2019, 2020, and 2022. This visit was approximately 5 years after it was selected as one of the Top 100 restaurants. This was my second visit, so I decided to order the "Niboshi Tsukemen" instead of the default ramen. The dipping sauce is a rich, thick broth packed with the umami flavor of dried sardines. The balance between bitterness and sweetness is excellent, making it irresistible for dried sardine lovers. While there is some roughness from the dried sardines, the taste is not overpowering and the texture is pleasant. Yuzu peel is submerged under the soup, adding a subtle, refreshing accent. The noodles are thick, straight noodles with whole wheat flour, giving them a chewy texture. They remind me of the "germ noodles" from "Dogenzaka Manmosu" in Shibuya, and they pair well with the rich dipping sauce. Toppings include seaweed next to the noodles, menma, negi, and diced chashu in the dipping sauce. I finished with soup-wari (diluting the remaining dipping sauce with soup). This Niboshi Tsukemen is of a very high quality, especially for dried sardine enthusiasts. I would definitely want to come back for this. Thank you for the meal. [First Review] A homemade noodle shop by a chef from "Gonokami Seimenjo" and "Itsumoku". Top 100 restaurant on Tabelog. The soup is a blend of shellfish and animal broth, with a strong shellfish umami flavor and a fragrant aroma. It gives the impression of a clear soup, but the sharpness of the salt is strong enough to not feel lacking. The toppings include thick slices of low-temperature-cooked chashu, bamboo shoots, wakame seaweed, mitsuba, and seasoned egg, making a strong visual impact. The homemade curly thick noodles are delicious. They have a firm and chewy texture that goes perfectly with the soup. As a fan of shellfish broth and thick curly noodles, this bowl was irresistible to me.

After the end of the pandemic, I visited this restaurant for the first time in 3 years. It was already full just 10 minutes after opening, so I bought my meal ticket, handed it to the staff, and waited outside for about 10 minutes. They called me in and I sat down with a glass. I ordered the clam salt ramen with a flavored egg and a Heartland beer. Both the ramen and beer were served quickly. I thought the price of the Heartland beer had gone up, but it turned out they switched from draft beer to bottled beer, so it was actually a price decrease? The clam flavor in the soup is amazing, spreading in my mouth. As always, it's incredible... I shivered from the deliciousness and took a sip of beer. I felt like I could go on an infinite loop of just soup and beer. The yuzu, green onions, and shiso add a nice touch of flavor. Eating noodles and having a sip of beer, eating the egg and having a sip of beer, having the chashu and a sip of beer, drinking the soup and having a sip of beer, eating the bamboo shoots and having a sip of beer... the happy time passed by so quickly. It was a bit sad that the cheese rice was gone, but it was still delicious as always. Next time, I'll try the seasoned egg.

I had some business in the Asakusa area and decided to visit this shop. Since it was a new store, I chose the all-in-one ramen from the menu in the upper left without saying a word. I also ordered an extra serving of noodles as it was written in the review. The shop had about three people inside. The ramen looked beautiful as shown in the picture. First, I tried the noodles. They were delicious, with a chewy texture similar to udon. Then I tried the soup. It was also delicious! The gentle seafood broth paired well with the chewy noodles. It felt like a new type of food that was slightly different from traditional ramen. The only thing I didn't like too much was the chashu, so I think a smaller portion of it would be better. I ordered an extra serving of noodles, but because the soup was so gentle, it felt a bit lacking. There are also extra servings of noodles tossed in oil, so that might be a better choice. I will definitely come back again.

I finished my work early, so I decided to have an early lunch around 11 o'clock. Since it was still before noon on a weekday, the restaurant was only about half full and I was able to get in without waiting. I ordered the salted clam ramen in large size. First, I took a sip of the soup. It was full of clam flavor. It was my first time trying such a soup! The noodles were thick and had a good chewiness, giving me a slight impression of udon. The char siu was cooked to my liking, with the perfect level of tenderness. As I continued eating, I suddenly tasted a hint of yuzu towards the end. It was a surprising flavor change that impressed me. I wonder if it was intentional or just a coincidence? Although this ramen wasn't in my usual favorite style, I could feel the high quality that would definitely appeal to those who like this type of ramen. Thank you for the meal!

I chose the boiled dried fish tsukemen without hesitation as it's not something I usually have. The dipping sauce had a strong salty taste like regular boiled dried fish ramen, but you could still taste the flavor of the dried fish. I also ordered the seasoned egg, and I could taste the difference in noodle thickness, which was very delicious. #Kai #BoiledDriedFishRamen #KuramaeGourmet

I visited after a long time. The food is still delicious as ever. The clam salt ramen is only available here. When you are seated, they also provide children's utensils, which is a nice touch. Kura-mae is a trendy area with many women, but the ramen here at Kai is not just a passing trend, it has been consistently delicious for a long time. It's a popular spot, so there is usually a line. When I visited on a Sunday at 2:00 PM, I had to wait for about 20 minutes. *There is a famous chocolate shop called Dandelion nearby, and a cafe called Hangetsu had a long line.

After drinking with colleagues, we stopped by on a whim. I ordered the boiled fish tsukemen with an extra serving of clam oil mixed soba (flavored mixed soba). The noodles alone were delicious, but when dipped into the rich boiled fish soup, they were devoured in no time. Just as the timing was perfect, the mixed soba arrived. The smell of clams was amazing even before I started eating! When I slurped it up, the aroma of clams spread through my nose even more! Honestly, it was delicious even without dipping it in the boiled fish soup. When dipped, the saltiness became a bit overwhelming. Overall, it had a strong personality and left a lasting impression in terms of taste. *The staff seemed a bit tired as it was close to closing time, but that was understandable.

Before noon, there was a line, so I bought a meal ticket and ordered ramen with all the toppings. The seating area was small but clean. When the ramen arrived, I took a sip of the soup and was amazed. The soup had a concentrated flavor of clams, it was the real deal. I don't think it's suitable for when you want something heavy, but I've never had a seafood soup with such a rich umami flavor before!

I ordered the clam salt ramen with thick curly noodles. The moment I took a bite, the clam broth spread throughout my mouth and made me feel happy. The noodles were perfectly tangled and soaked up the soup, making me feel like I could eat endless amounts. It truly felt like the skills of a top-notch restaurant were on display here. I definitely want to go back! The taste made me think, "I must come back here!"

Before a meeting in Kuramae, I had lunch. I wanted to eat Chinatown ramen at Biriken, but didn't have time, so I went to this sister shop nearby. I arrived at 11:30 and was able to enter without waiting as they were just starting their second round. I bought tickets for a regular salt ramen and mixed noodles. It was a scorching hot day, so I was grateful for the air conditioning inside the restaurant. The noodles were delicious, with a chewy texture from the whole wheat flour hand-kneading. However, the soup was disappointing as it lacked the umami from animal ingredients. Mixing the mixed noodles with the soup was just right and tasty. The quality of the mixed noodles was high, so it's a must-try.

Located about a 3-minute walk from Kuramae Station, our restaurant is known for its delicious ramen with a soup full of the aroma of the sea, using a large amount of clams and dried fish. Not only popular domestically, but also from overseas, our shop is frequented by foreigners as Asakusa is nearby. The atmosphere inside the restaurant is clean and the music is pleasant, creating a nice vibe. On this particular day, I arrived around 17:10, just before the evening opening at 17:30, and was the first in line. By opening time, there were about 6 people waiting. I ordered the following: "All-inclusive Clam Salt Ramen for 1450 yen" and "Clam Seasoned Egg for 280 yen." The "All-inclusive Clam Salt Ramen" has a strong clam flavor both in aroma and taste, making you feel the essence of the sea. It is a very delicious salt ramen with a unique umami flavor. The noodles are thick, chewy curly noodles with a wheat flavor. Toppings such as seaweed and bamboo shoots add a refreshing touch. There are two types of chashu, and personally, I preferred the regular chashu over the seared one, as it was very delicious. After finishing the ramen, I also ordered the "Clam Seasoned Egg," which had a high seaweed-flavored seasoning. It was delicious on its own, or even as a dipping noodle dish. It was incredibly tasty. This ramen is truly unique and unparalleled in its deliciousness. Thank you for the meal, I will definitely be back! ⭐️

I arrived at the restaurant located about a 2-minute walk from Kuramae Station on a Saturday just before 11 am, and I was the first customer. I bought a food ticket and waited for about 10 minutes before the ramen arrived. I took a sip of the soup and it was the first time I had ever tasted such a rich clam-based ramen. Especially because it was cold, I imagine that the soup would be even richer if it were served hot, so I am already looking forward to trying their ramen again next time. The noodles were firm and had a good chewiness to them since they were cold. The smooth texture paired perfectly with the cold ramen and made it easy to slurp up. The seasoned soft-boiled egg topping was just right, with a refreshing taste that complemented the clam-based soup well. As mentioned at the beginning, the soup was already rich enough even when cold, so I definitely want to try their regular ramen next time.

In Tokyo, the heat is unbearable today, so I tried the summer limited cold clam salt ramen at Ramen Kai. The noodles are wide and hand-cut style, slightly spicy but refreshing with the chilled clam broth soup. It's a moment of summer flashing by like a dream. #RamenKai #LimitedEditionRamen #Kuramae #KuramaeEats #KuramaeRamen #TaitoWard #TaitoEats #TaitoRamen #ColdClamSaltRamen #ClamBrothRamen #SaltRamen #ColdRamen #Ramen #Clam #noodles #foodstagram #SakurogTokyo #SakurogTaito #SakurogRamen #UnforgettableMoment

In Tokyo's Kuramae district, I had the "All-Inclusive Shellfish Salt Ramen" at "Ramen Aratame." It was a blissful moment filled with the bounty of the sea. The owner, Koji Kiba, trained at the renowned "Itsuki" in Tokyo's Ome City before branching out on his own, having honed his skills at the popular Shinjuku spot "Gonokami Seisakusho." The standout feature is the unique soup, made exclusively from shellfish like clams and oysters, along with dried fish. It feels like savoring a traditional Japanese soup, with a strong yet delicate flavor of shellfish that spreads gently in your mouth, enjoyed hot until the last drop. The salt seasoning perfectly complements the seafood flavor, while the refreshing aroma of yuzu peel ties it all together. The noodles, handmade and boiled just before serving, are thick and curly, absorbing the soup well with a chewy texture thanks to the high water content. The toppings, including chashu pork, bamboo shoots, seaweed, and green onions, create a delightful dance of flavors with each bite. This "All-Inclusive Shellfish Salt Ramen" not only tastes delicious but also reflects a deep respect for each ingredient and delicate cooking techniques, making it a truly exceptional bowl. Thank you for the meal! ❣️

I ordered the special simmered dried fish dipping noodles. The dipping sauce also had diced chashu in it, so I think it was sufficient even without adding extra chashu topping. However, the topping chashu was very delicious. I am a ramen fan, so I would love it if they also offered simmered dried fish ramen.

In mid-August 2023, the review by Salt, a first-time visitor to the reviewer, was quite intriguing. Perhaps, young people who accumulate experiences of eating various cuisines from different countries, including top-class ramen and Japanese cuisine, as well as French cuisine, can achieve a breakthrough. By experiencing the cuisine and ingredients that have been loved in various parts of the world, they can objectively view themselves. I have also had the experience of eating cuisine in various countries, and even though I may not have any association with Michelin, I have felt that my body's cells are delighted by wonderful dishes, which are actually what the body craves. It is essentially a comparison with that. The ramen made with clam broth is unique, but slightly salty, and I feel that it could be more interesting with a little more ingenuity. Ramen is not just ramen, but reflects the owner's philosophy and spirit. It is important to create something that not only delights the brain but also delights each and every cell. (Products like McDonald's are made to delight the brain the most, as mentioned by chef Reberu●●●'s ●E-san in the past.) Whether it's ramen or other Japanese cuisine, the harmony between each part and each ingredient is crucial. If each part tries its best but the overall balance is not achieved, dissonance occurs. It does not reach harmony. I think the taste can be improved further. Staff at the restaurant, please keep up the good work!

Visit on Monday during the Obon holiday, at 11:25 am. Waited for 1 person ahead. Although there are 3 available seats, a Chinese couple in front took over 5 minutes to decide on their order, causing an unnecessary wait in line. While there are many things to say to the customers, since it's a popular restaurant, I think they should display the menu outside. Finally seated. The front seats by the air conditioner have the issue of water dripping from it, which also reached the ramen. Some seats have tissues while others don't. The tables are spacious, but lacking in hospitality. No toothpicks provided either. As for the taste, I would like to judge based on hospitality, but it's not particularly delicious. It's not bad, but not impressive either. I've been to many well-known ramen shops, and while most were satisfying, this one... I struggle to understand why it's highly rated. The soup base is likely clam-based. While it is indeed clam-based, it feels like a ramen made by an amateur. The noodles are thick, which is a mistake. Delicate clam-based soup should be paired with thin noodles. Towards the end, I ordered the recommended "wafu-dama" (mixed noodles), but they used thin noodles for that. The difference is puzzling. The noodles were topped with green onions and flavored oil, which was a good touch, but that's about it. There was a sign saying "do not go beyond this tape," but the tape itself was nowhere to be seen, among other strange things about this place. I won't be visiting again.

Visited Kainoodles in Kuramae because I was curious about their cold clam broth ramen that I saw on Twitter! It's a nice distance for cycling from Ningyocho, and they had a limited edition cold clam broth ramen dish! The presentation was simple and perfect. The soup was ice-cold with a strong clam flavor that was irresistible! It paired perfectly with the thin noodles! Eating it with condiments changes the flavor, and eating it with the chashu allows the meaty goodness to melt into the soup, so you can enjoy various flavors in one bowl. It's been a while, but it was delicious! Thank you for the meal! #KuramaeGourmet #Kainoodles #ClamBroth #ColdRamen #Ramen #RamenShop #RamenLover #RamenInstagrammer #RamenPatrol #RamenClub #Tabelog #Foodstagram #Gourmet #Foodie #TokyoGourmet #NoodleLover #NoodleGram #FoodReview

In this hot weather... I absolutely had to stop by here when I got close. It was lunchtime and the restaurant was fully packed, so I had to wait outside for a while before getting a seat inside. I chose the clam salt ramen, with an extra seasoned boiled egg on top! I watched eagerly as the chef carefully kneaded the medium-thick noodles behind the counter. I took a sip of the soup first, and was delighted by the rich flavor of the clams that filled my mouth, along with a hint of sweetness in the saltiness. It was delicious! I focused on the soup for a while, then picked up the thick noodles with my chopsticks. The noodles were perfectly chewy and twisted, and they paired well with the flavorful soup! As I continued eating, I reached the bamboo shoots. When I picked them up with my chopsticks, I realized they were bamboo shoots, not bamboo shoots! They had a firm texture, not pickled and boiled, but cooked bamboo shoots. They were crunchy and stood out in the bowl. The neatly cut seaweed, instead of spinach, also had a good texture and taste. The thick-cut pork shoulder chashu was tender and had a satisfying bite, but it might have been a bit overpowering for the clam salt soup. Even though people tend to go for cold noodles in the hot summer, hot ramen is still delicious! Thank you for the meal!