Recent Reviews
Located in Shinjuku East Exit, just a 3-minute walk away, is a ramen shop I've been wanting to try for a while: "Kaijin"! Finally made it here!✌️ The broth changes daily, and on this particular day, it featured: - Sea Bream - Conger Eel - Yellowtail - Salmon (๑>◡<๑) Kaijin is known for its commitment to seasonal ingredients, using fresh fish bones carefully simmered daily. Enjoy the ever-changing flavors of the soup, which vary not only with the season but also from day to day. The types of fish used each day are displayed on the wall. The noodles are custom-made, using a blend of two types of wheat flour and kneaded with charcoal-filtered water. To enhance the gluten content and create a firm texture, the dough is slowly fermented at low temperatures before being used. Despite being thin, the noodles have a satisfying bite. The ramen features cod fishcake mixed with shrimp, along with chicken meatballs sprinkled with finely chopped cartilage. To add depth to the flavor, five types of garnishes are provided: white onion, Japanese ginger, shiso leaves, and chili threads. I was told that... The cod fishcake was incredibly delicious, and the Japanese ginger added a wonderful accent.✌️ Of course, the rice in the onigiri, which I added to the soup at the end, was also fantastic! I savored every drop of the broth. w
This incredibly popular ramen shop has been selected as one of the "Tabelog Hundred Famous Shops" 🍜. It seems to have been featured on TV as well, and there were many autographs inside! This time, I had the "Ara-taki Shio Ramen" with a Heshiko rice ball 🍙. The salt ramen broth was so delicious that I was moved from the first bite 🥹🫶🏻️. I usually don't drink much ramen broth, but this one was so good that I finished every drop 🍜♡. The seafood flavor is light and easy to eat, so I think it's popular with women ✨️. If you like salt ramen, you should definitely check this place out! By the way, the rice ball is delicious when you dip it in the broth after finishing your ramen 🥰. I definitely want to go back!
This ramen shop is located on the second floor, reached by climbing a narrow staircase. They use the day's "ara" (fish bones and scraps) to make their broth. I wonder if they can get "ara" - which isn't used much in cooking - at a lower price. The flavor changes depending on the type of "ara" used that day, which is a selling point, but it could also be seen as a way of not trying to maintain a consistent flavor. It's a matter of preference, I guess. The taste is quite refined, and it might not be filling enough if you're very hungry. The ara-taki salt ramen was 1,000 yen.
**"Delicious Salt Ramen"** The light salt flavor, the two types of fish cakes, scallions, and Japanese ginger toppings are all very delicious. The large portion is free and satisfying, but the noodles and soup alone are just okay. **- Stewed Salt Ramen 1000 yen** First visit, located right outside the south exit of Shinjuku Station, up the stairs on the second floor, a famous ramen shop known for its salt ramen. I arrived around 11:30 am and the shop was crowded. There are 6 counter seats, 2 tables with 4 seats each, and 1 table with 2 seats. I was seated at the table I was assigned and ordered from the menu, paying after the meal. Water is self-service, and the table condiments are chili pepper, vinegar, white pepper, and yuzu pepper. It was ready in about 5 minutes. The soup is a gentle, light salt flavor with a hint of sweetness. The saltiness is just right, and the toppings of scallions and Japanese ginger go perfectly with it. The slightly curly thin noodles are large in portion and the soup clings well to them, making for a delicious experience. The fish cakes are very tasty and go very well with the salt soup. Without the toppings, just the noodles and soup, it feels quite lacking. I tried to change the flavor, but it didn't make much difference. I asked the staff for yuzu pepper, but they seemed busy so I gave up. I finished the soup and said thank you for the meal. The menu with the rice ball is popular, but the large portion is enough to satisfy me.
I had the salt ramen. The broth was clean and refreshing, without any hint of bitterness. I usually don't drink much soup, but I finished every drop. The two types of fish dumplings were both delicious. The garnishes included ginger, shiso, and myoga, offering a variety of flavors in one bowl. The noodles were thin, and I prefer them firm, so I'll ask for them that way next time if possible.