麺処しろくろ

Ramen tends to be mostly meat-based, with pork and chicken sliding into the soup regardless of whether that soup is considered meaty or more on the seafood side. Not an issue for me, but many people choose to live a pescatarian life. When a shop like Shirokuro comes around, it’s good news for you fish lovers.

Good location, good ramen.

The two most popular choices are the shio and the shoyu. 浅利とムール貝の汐そば or 煮干醤油そば. Ah, obscure seafood kanji characters. Asari, Japanese littleneck clams, are usually written as アサリ. Here is it 浅利. Anyways, the shio ramen is made with clams and mussels.

FYI, the orange buttons are all topping choices. Stewed pork, sous vide pork or chicken, and the standard egg.

Very impressive for a standard bowl. Although the eight lonely salmon roe doesn’t affect the flavor much, they add a nice visual and one tasty bite. The shellfish flavors are subtle and refreshing. Sure, shellfish ramen is a mini-trend that had its peak a few years back, but I’ll take it any day.

The setsusoba is also made without any meat. Obviously, the pork and chicken toppings are, well, meat, but those come on the side and can be omitted. Setsusoba (節そば) means seasonal, and this one will change on occasion.

If you are interested in niboshi ramen, but not sure if those fishy flavors are for you, this might be a good one to start with.

Some of the various dried fish used in the soup is on display.

I recommend the shiosoba. It hit all the points of a refreshing shellfish bowl.

Located not far from Shibuya and Shinjuku.

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

麺処しろくろ (Shirokuro in Kamitakaido, Tokyo)

中華蕎麦きつね (Kitsune in Rokakoen, Tokyo)

ぜんや (Zenya in Niiza, Saitama)

麺屋さん田 (Sanda in Kyoto)

麺処 しろくろ (Shirokuro in Kamitakaido, Tokyo)

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中華蕎麦きつね (Kitsune in Rokakoen, Tokyo)

ぜんや (Zenya in Niiza, Saitama)

麺屋 さん田 (Sanda in Kyoto)

麺処しろくろ (Shirokuro in Kamitakaido, Tokyo)

麺屋さん田 (Sanda in Kyoto)