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Hellooooo konnichiwa! I make videos about Japanse food / culture. I just found this server & thought I’d share a video I made about what I ate in a week! I’d really appreciate it if you could check it out. Thanks🫶
- June 3, 2022
- No comments
Hellooooo konnichiwa! I make videos about Japanse food / culture. I just found this server & thought I’d…
shoyu ramen with wontons
- August 18, 2023
- 2 comments
shoyu ramen with shoulder chashu, wontons, menma, and negi
3 comments
This is the incredibly well executed ajitama egg at Kamei. Easily identifiable because of the turtle logo branding.
[Teuchimensai Kame](https://youtu.be/yuIkgfI5H8g)i or just Kamei, is a ramen shop in Tokyo that specializes in thick, made to order ramen noodles in a rich chicken and niboshi based shoyu ramen soup. The other clearly visible features are their branded eggs and the absolute units of chunky menma that come with every bowl.
Kamei was opened by a disciple of Miyamoto, a famous tsukemen ramen shop near Kamata station. Since opening of the shop in 2022, it has drawn a steady swarm of ramen nerds that make the trip here for the unforgettable thick noodles.
The noodles are probably the first thing that catch your eye at Kamei, since the noodle cutting station is prominently placed at the front of the shop, surrounded by windows, so you check out the noodle preparation while you wait. The noodles are prepared and cut very similar to udon, but they also get a hand massage at the end to make them somewhat curly and wavy. They’re a slurpy and chewy delight and their memory will cling to your mind like the soup clings to these noodles.
The second obvious feature are the blocky square menma bamboo shoots. They’re probably the chunkiest menma I have ever seen, potentially the chunkiest in the ramen world. I got some extra, since they looked too enticing and I wasn’t disappointed. They fit perfectly to the thick noodles, with a good crunch and strong seasoning. I could eat a whole bucket of those to be honest.
The third feature, maybe for the insta crowd, is the branded egg. But it doesn’t only look good from the outside, it’s also perfectly prepared on the inside, gooey and with a good seasoning.
The soup is made with a chicken and niboshi broth plus copious amounts of chiyu chicken fat, combined with a strong and smoky shoyu tare. Overall, Kamei serves an incredible shoyu ramen that has a lot of interesting elements. Which element will make you personally come back is up to you, but it’s hard to argue against a second visit at Kamei.
If you want to see some more of this shop and this bowl of ramen, check out this short video: https://youtu.be/yuIkgfI5H8g
Dharma Initiative eggs?
Dharma Initiative eggs?