Sobahouse Konjiki Hototogisu

In the thick of Shinjuku, Tokyo’s entertainment hub, lies one of the few ramen shops in the world to ever sport a Michelin star, which it first received in 2019 and maintained for four years. Despite its unassuming wooden façade, Sobahouse Konjiki Hototogisu is easy to spot thanks to the queue guide and the constant crowd outside. While the wait can be unpredictable, the ramen inside is well worth the time. Sobahouse Konjiki Hototogisu is known for its shellfish broth. The signature shoyu ramen is made of three different types of clams along with chicken, dashi 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 to the soup. There's no overpowering fishy odor; instead, through careful experimentation, the owner has perfected a seafood broth with a subtle sweetness and oceanic savoriness. The shio (salt) ramen features a delicate broth made from Japanese snapper and a variety of clams. Unlike the shoyu ramen, it lacks the richness of animal broth but still delivers an intense seafood umami. The flavor is enhanced by two types of salt: Mongolian rock salt and Okinawan sea salt. For both the shio and shoyu ramen, thin, homemade noodles are added, perfectly complementing the broth. Sobahouse Konjiki Hototogisu also serves tsukemen, a type of dipping-style ramen where the flavor-concentrated broth is separated from the ramen. Having its Michelin star changed to a Bib Gourmand recognition has only increased the influx of visitors to Sobahouse Konjiki Hototogisu. Michelin Guide: 2019 - 2023: 1 Michelin Star 2024: Michelin Bib Gourmand