There are many mini trends in the Tokyo ramen world, and this year one of those is clams. Sure, long-standing favorites Hototogisu and Mugitooribu have incorporated a clam broth into their soup, and newer Sora as well, but there are more.
Clams give a wonderful umami aftertaste, and whether you go full on shellfish, or just use it as an accent, this is a trend I am behind.
Kai serves a few bowls, but the one that put the new shop on the map is their clam salt ramen - 貝塩らーめん.
The master takes Japanese little neck clams (アサリ) as a base, and adds mussels (ムール貝) and scallops (ホタテ) as an accent. This triple shellfish broth is enough to send anyone with an allergy straight to the emergency room.
Topped with simple, legit toppings, Kai is one to watch.
I noticed on the side of the ticket machine, they have many, many limited bowls. Clam Chowder Ramen? Yes, please!
This was for one of my ramen tours, and everyone came away a winner.
For those who follow my site, be aware that this is a new shop that hasn't blown up yet, so the line is only set to get longer. Enjoy.
東京都台東区蔵前4-20-10
Tokyo, Taito-ku, Kuramae 4-20-12
5 minute walk from Kuramae Station
Open 11:00-15:00, 17:30-21:00
Closed Mondays
