Sobahouse Konjikihototogisu

Located in Shinjuku, in the heart of Tokyo, lies one of the few restaurants in the world to ever receive a Michelin star. It's no surprise that there is always a crowd outside of Sobahouse Konjikihototogisu. The waiting game can be unpredictable, but the ramen served is without a doubt worth every second. Sobahouse Konjikihototogisu is known for its shellfish broth ramen. The signature shoyu ramen is made of three different types of clams along with chicken and dried fish broth, topped with porcini oil and flakes. The broth and tare, made from four different soy sauces, blend nicely with each other to give a light and gentle savoriness for the soup. The shio ramen is made from Japanese snapper and a variety of clams as well. Unlike the shoyu ramen, there isn't any fattiness from the animal broth, but it's not lacking in any sort of flavor, as the tare's saltiness accentuates snapper broth. For both types of ramen, thin, homemade noodles are added. Sobahouse Konjikihototogisu also serves tsukemen as well, for which the noodles and soup are separated. Add-ons such as eggs and chashu are available to top off your ramen experience. Having its Michelin star changed to a Bib Gourmand recognition has only increased the influx of visitors to Konjikihototogisu — visitors now know that they can expect Michelin star-quality cuisine at an even more affordable price. All in all, the quality of each bowl of ramen definitely reflects the Michelin star, especially at such affordable prices. Michelin Guide: 2020-2023: 1 Michelin Star 2024: Michelin Bib Gourmand