I was at the RaJuku ramen school with the master from Kodawari Ramen in Paris. He was here for a week-long crash course, and I was there for a couple days to help translate. What did we do after six hours of ramen testing? Get more ramen of course.
Kaigaraya let's you know exactly what goes into their bowl; oysters.
It's strange, but for me oyster ramen seems like a recent trend, despite places like Kaigaraya being open since 2014. Oyster ramen is quite an intense taste, not something I could see finding a huge following.
Despite the strong flavors going on, I am into this one.
A creamy, paitan style soup with the basic toppings. Very simple apart from the complex soup.
The tsukemen comes with a side of oyster paste for an extra kick. I prefer the normal カキソバ, but some people might go for the extra volume that tsukemen offers.
Kind of out there in terms of accessibility, but if, for some reason, you are out here, you might want to pop in. Fortunately, it is in the area of the RaJuku ramen school. Unfortunately, you'll be stuffed after the class.
神奈川県相模原市中央区淵野辺本町3-24-3
Kanagawa-ken, Sagamihara-shi, Chuo-ku, Fuchinobehonmachi 3-24-3
Closest station: Fuchinobe
Open 11:30-15:00, 18:00-21:00
Closed Mondays
