特製貝麺 / Tokusei Kaimen / Kaimen Mikawa — Shimokitazawa, Tokyo

Kaimen uses a shellfish soup made by cooking asari clams and scallops (fresh and dried) over high heat, served with shellfish paste. Custom made medium-thin flat noodles utilize Yumechikara brand wheat from Hokkaido. Three types of chashu highlight the toppings: Chicken breast and pork shoulder are vacuum sealed and cooked at a low temperature to ensure moistness, while pork belly chashu is prepared just before being served to maintain a meaty and juicy texture. Also toped with ajitama, negi and red onion. Each bowl is finished with shellfish flavor oil. The standard shoyu and shio ramen combines shellfish broth with a beef broth made by slowly simmering beef bones, the shio ramen in particular uses a combination of natural sea salt and sea salt harvested from seaweed (both sun-dried). Shellfish rice bowl (on the side) contains seasonal ingredients that change monthly.

Master Taichi Maeda-san is the former chef of a Japanese restaurant at a hotel. He claims 90% of his customers drink the entire soup in each bowl. Seven seats. Open since April 30th, 2021 @kaimen.mikawa