Kamigata Rainbow

The emblematic rainbow awning that stretches over the entrance, alongside the line of the crowd gathered beneath it, means you've found your destination. Debuting in 2020, Kamigata Rainbow is steered by owner-chef Okumura Genki, a former rock band member who developed his ramen recipes with the help of his musical flair and innovative spirit. For noodle enthusiasts, the appeal is in discovering Okumura's latest creations. For the joint’s fourth anniversary, Okumura unveiled the Salt Amagi Ramen — a hearty concoction featuring thick noodles swimming in a rich broth infused with a unique blend of salts, Taihu and Amagi Black pork and seaweed. In the summer, he offers the zaru chukasoba — 200 grams of noodles served with soba soup — and the refreshing cold iriko (dried fish) noodles with savory black pork chashu. Other times, he teases with time-limited salt chicken tsukemen, deeply hued red radish soba with grated red radish and the dry noodles with stewed cartilage. But some things remain consistent, like his insistence on hand-making his noodles using whole wheat flour and using Araucana eggs for his ramen topping. For those seeking a safe introduction to the hype, the rich shoyu (soy sauce), salt and curry ramen are available year-round.