Ramen Kaijin, Asian ramen restaurant in Shinjuku, Japan
Ramen Kaijin prepares a broth using seven different types of fish bones, creating a clear and delicate salt-based soup. Fresh ingredients are carefully combined using traditional methods that define the restaurant's signature style.
The restaurant established itself in Shinjuku's competitive ramen district, where many other ramen establishments operate in this central Tokyo area. This neighborhood has been a ramen center for decades.
The name Kaijin means God of the Sea and reflects Japan's deep connection with maritime resources in its cooking. This naming choice shows how the restaurant grounds itself in seafaring traditions that shape the neighborhood's identity.
The restaurant is located one minute walk from Shinjuku Station South Exit and is easy to reach on foot. Operating hours are split into two shifts daily, so check before visiting.
After finishing the noodles, customers can order a grilled rice ball filled with pickled mackerel to place in the remaining broth. This second dish allows diners to use every last bit of flavor in the bowl.
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