Recommended bowl: Cricket ramen

The cricket ramen served here contains a shoyu soup that is 91% cricket dashi, 9% kombu and shiitake dashi. Around 110 crickets go into the dashi for each bowl, using three kinds of dried crickets. The crickets are farmed in Japan and are either Japanese Futahoshi Crickets (two types) or European House Crickets. The shoyu tare is house-made using crickets, salt, koji and wheat. Noodles are supplied by Maruyama Seimen, containing 2% cricket flour. The flavor oil (kōmi abura) is made from a base of lard and chicken oil, mixed with crickets. A different version of this bowl was first available as a collaboration between Ramen Nagi in 2015. The two founders, Yuta Shinohara and Kento Sekine, have been tinkering and improving the recipe since then. As of late 2020, their insect based restaurant, ANTCICADA, is open Friday and Saturday with a full insect course menu; ramen available Sunday only. Open since June 2020. Less