Shinjiko Shijimi Chūkasoba Kohaku

Ramen restaurant · Ōta

Shinjiko Shijimi Chūkasoba Kohaku

Ramen restaurant · Ōta

2

2 Chome-1-3 Nishirokugo, Ota City, Tokyo 144-0056, Japan

Photos

Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by Brian MacDuckston
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null
Shinjiko Shijimi Chūkasoba Kohaku by null

Highlights

Michelin Bib Gourmand clam ramen with unique shellfish broth  

Featured on Michelin
Featured in Eater
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2 Chome-1-3 Nishirokugo, Ota City, Tokyo 144-0056, Japan Get directions

tablecheck.com

¥1,000–2,000

Reserve

Information

Static Map

2 Chome-1-3 Nishirokugo, Ota City, Tokyo 144-0056, Japan Get directions

+81 3 6690 0893
tablecheck.com
𝕏
@ramenkohaku

¥1,000–2,000

Reserve

Features

payment cash only
reservations

Last updated

Aug 17, 2025

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@michelinguide

Shinjiko Shijimi Chukasoba Kohaku

"With crowds clamouring for the delicious shellfish dashi and only five seats to accommodate them, the queue trails out the door and down the street. Hiroyuki Iwata chose basket clams for his broth because his first taste of ramen in this sort of broth was unforgettable. He uses the richly flavoursome clams of Lake Shinji in Shimane Prefecture. To savour the pure taste of the dashi, order the salt ramen. The shop’s name derives from kohakusan (succinic acid), an umami flavour component in shellfish." - Michelin Inspector

https://guide.michelin.com/en/tokyo-region/tokyo/restaurant/shinjiko-shijimi-chukasoba-kohaku
View Postcard for Shinjiko Shijimi Chūkasoba Kohaku
@eater

The Best Ramen in Tokyo: 16 Restaurants to Not Miss | Eater

"Kohaku takes littleneck clams from Lake Shinji in Shimane Prefecture and blends them with whatever other shellfish they deem worthy on that day. The result is a golden bowl of shio ramen with subtle undertones of shellfish. A sous vide slice of pork shoulder adds a stark contrast in both flavor and color." - Brian MacDuckston

https://www.eater.com/maps/best-ramen-tokyo-japan
View Postcard for Shinjiko Shijimi Chūkasoba Kohaku

Jonathan Tien

Google
Incredible depth and complexity of flavor. Yes it’s a little out of the way but well worth the visit. Get the clam ramen, it’s so unique and they go through great pains to source the highest quality ingredients leading to a simply incredible stock

陳君緯

Google
This shop uses a sign up sheet so you should come early to guarantee a spot. After that, feel free to go somewhere else and come back at your time slot. I ordered shio ramen and the pork loin chashu rice bowl. The shio ramen was amazing and the same goes for the chashu bowl. I really enjoyed the daikon(not sure?) slurry they put on the rice. It's tangy and slightly sweet. However, some people might not like it as much so the safer choice would be the pork belly rice bowl.

Jerry C

Google
The depth of flavor with the shoyu soup with that sous vide cooked pork, properly cooked egg, hand-made noodle, and delicious wonton it is easy to say it is the most balanced ramen I had in a long time. The lady was really patient with me despite the language barrier. Even though I missed the appointment due to boarding the wrong train and subsequent delay. I was able to make it in time before they close.

A. Oakbeach

Google
Note: This is a review written retroactively. I was there in 2019. I liked it! But it doesn't come close to the best ramen I've had in Japan. It's partially a matter of preference. The style of the broth just isn't my cup of tea as I prefer heavier ones. I also tried my girlfriend's shio broth and felt the same way. With that being said, I've also had better light broths for sure. If pressed for an answer, I'd say this shop is a little overrated. Beautiful presentation, though!

Y Y

Google
This ramen noodle restaurant is highly ranked on TV and Magazines. Therefore, Very famous and popular. Ramen noodle soup stock is made from Shijimi cram and it's very tasty ( my personal opinion).

Frankie Lam

Google
Well polished ramen, all ingredients in perfect condition. A simple and great ramen within Tokyo. There are 5 seats only and the line can be very long, as the serving also take some time.

Chris Xu

Google
The hype for this shop is REAL! This is hands down the best clam ramen I’ve had in Japan. Will come visit again for the shoyu bowl and grilled pork belly over rice though.

Jonathan Lee

Google
no doubt one of the best shio ramens in tokyo, easy online reservation