Ramen Kai

Seafood loving ramen buffs will lose their minds over the bowls served up at this Asakusa ramen shop. Their soup base is a clam broth with mussels added for extra flavor. This provides a natural, oceanic base for their outstanding salt ramen, which is topped with large pieces of seafood and bamboo shoots. If shellfish isn’t your thing, you can opt for the Niboshi Ramen — made from a stock of dried baby sardines. Alternatively, try the Kaiyu Ae Soba: a bowl of noodles without soup, topped with ground pork belly and oil made from shellfish. Expect queues when you visit. It’s worth noting that 11:30 am and 5:30 pm are when the lunch and dinner servings start, so consider timing your visit accordingly to avoid the worst of the queues.