らーめん改

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.