宍道湖しじみ中華蕎麦琥珀 (Kohaku in Kamata, Tokyo)

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宍道湖しじみ中華蕎麦琥珀

Kohaku is one of Tokyo’s hottest new shops. Each day they combine shijimi littleneck clams from Lake Shinji with other fresh seafood to make a golden soup full of ocean flavors. Since opening, they have been given all kinds of top awards, like a high ranking in Ramen Walker Magazine and a spot on Tabelog’s Top 100. It’s a must-hit shop.

Actually, I cycled down to Chikasoba Satou but they were randomly closed. Too bad, so sad. Guess I’ll have to try something just as good.

Late 2020 on my Kona Fire Mountain bicycle. Soon after I bought a slick new Cannondale Bad Boy 1 and have been cycling around 30km a day. If you have the time and energy, the cycling road along the Tama River is amazing. It stretches around 50km from Hamura City in the north all the way to Haneda Airport. Enjoy!

Shijimi ramen. Go for the shio ramen. The button is in the upper left. You could also have shoyu, but the shio is the one that made waves. Delicious, oceany waves full of seafood flavors.

Kohaku uses shijimi clams, called littleneck clams in English. Their shijimi changes based on the seasons. Luckily on the day I went, it was shijimi from Lake Shinji in Shimane Prefecture. These are considered, by experts in littleneck clams I assume, to be the best in Japan. I won’t say that I’m an expert in the subtle differences of high-quality Japanese clams, but if this bowl is any indicator, then the ranking holds true. Delicate and refreshing. Good ramen for the 40 kilometer cycling adventure.

The side bowl of thick pork chashu over rice is totally worth it.

Kind of a stark contrast to the delicate nature of the ramen, the pork bowl is bold and in-your-face.

Still reading? Did you know that I released a ramen cookbook? It’s available wherever fine cookbooks are sold, aka Amazon. Can’t wait to see what recipes you come up with!

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