Recommended bowl: Fish bone shio

Kaijin was opened by master Endo-san, the daughter of a ramen master and granddaughter of a ramen master. Naturally, she wanted to make ramen as well. Known for a light seafood broth, the soup is made using the bony parts of seasonal fish, so the fish change slightly everyday, and the taste of the soup is slightly different everyday. Noodles are ordered from Houka Shokuhin Seimen, spicy versions and rice balls available as well. First opened in Ikebukuro, then moved to its current location in 2007. There is also a branch in Kichijoji, and previously had a few other branches in west Tokyo (which have since closed). Less