Shinjiko Shijimi Chūkasoba Kohaku Main Store

Instagram: @jojo_gourmand It’s almost painful to taste a ramen this good, knowing I probably won’t find anything like it elsewhere. Near the border between Tokyo and Kanagawa lies a five-seat ramen shop that specializes in broth made purely from Shijimi clam dashi or a blend with chicken broth. As someone who will always rank shio and shoyu at the top (and tonkotsu at the bottom), god bless there are only two options here: shio or shoyu. HIGHLIGHTS SPECIAL SHIO RAMEN | Pure Shijimi Clam Broth Nothing really prepared me for the intensity of that first sip. The rich umami comes from the succinic acid in the clams, leaving a clean, refreshing aftertaste. Everything—the seared pork belly, wontons, bamboo shoots, and soft-boiled egg—is made in-house with care. I also noticed how the fresh ramen noodles worked really well with the absorption of flavors. (Try the shoyu if you want a slightly gentler clam flavor.) PORK BOWL | Roast Char Siu | Egg Yolk Many ramen spots serve pork bowls, but this one from Kohaku takes the crown. It looks and tastes like food porn. 🗺️ Clam-based Ramen 🐶 Michelin Bib Gourmand 🏅 Tabélog 100 🏷️ ¥1000+

You know a restaurant is serious when they put their tabelog rating on their packaged goods. Super clean clam flavor in both the shio and shoyu ramens. Despite the flavor punch, the bowl here is surprisingly light, although it definitely is very salty. Other components of the bowl are equally excellent. Chashu not too fatty or chewy. Ajitamago jammy and slightly smoky. This place absolutely surpasses the hype. Reservations only!

This quaint restaurant is located in a quiet town and beside a train track, making it quite a whimsical experience to journey there to savour a refined, unforgettable bowl of Shio ramen. Every element is prepared well and faultless - springy noodles, tender and juicy char siew slices, silky pork wan ton, marinated bamboo shoot, jammy ajitama egg, all served in an umami-rich shijimi clam-infused broth, and topped with fresh slivers of chives and chopped red onion. This is as close as perfection can get in a bowl, both visually and taste-wise. It is a joy to watch the chef quietly and confidently prepare each bowl of ramen with precision, helped by his team who also prepares smaller bowls of grilled meat and raw egg yolk over rice. Online reservations are mandatory and eating time is limited, so you may consider how much you can eat within your time slot before placing an order on the machine when you are let in.

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

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.

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!

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).

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.