Located right in front of Shinjuku Station, “Ramen Restaurant KAIJIN Shinjuku” (hereafter referred to as “Kaijin”) is known for its unique soup made from ara, fish heads and bones. The light, healthy soup is particularly popular among women and older customers.
As the soup doesn’t use any meat like pork, beef, or chicken, it’s also attracting attention from those who can’t eat meat for religious or dietary reasons.
Ramen packed with fish umami
Their signature “Seafood base RAMEN” (a salt ramen simmered with fish), is a fan favorite that truly captures the essence of fish umami. The soup is made by simmering fish parts for 6-7 hours.
“あら炊き塩らぁめん,” Seafood base RAMEN 1,000 JPY (tax included)
The fish used in the soup varies depending on the day’s purchase, but typically white fish like sea bream forms the base. The types of fish used each day are conveniently posted on the wall. On the day of our visit, they were using sea bream, conger eel, yellowtail, and salmon parts.
Fish used in the soup are written on the wall
A lot of effort goes into creating the clear, golden broth. To achieve a simple yet deep flavor, it’s not just about long simmering; preparation is essential. Excess meat and blood are removed from the fish parts before simmering.
As the fish varies daily, the preparation method changes accordingly. Some fish need to be grilled to remove any unpleasant fatty taste.
The resulting broth has a light mouthfeel yet a concentrated fish umami flavor.
The thin noodles have a firm texture and are custom-made using a blend of two types of wheat flour.
Toppings include fish cake made from cod and shrimp, and chicken meatballs with finely chopped cartilage. The chicken can be omitted upon request.
“エビつみれ,” minced shrimp seafood ball
“鶏軟骨入りつみれ,” chicken meatball
The condiments – white scallions, myōga ginger, thin-sliced ginger, shiso leaves, and thin chili threads – though unusual for ramen, perfectly match the fish soup! They add an accent that enhances the dynamic flavor of the entire dish.
The “Heshiko Yaki rice ball” transforms the ramen soup
In contrast to rich, pork-based ramen, Kaijin’s soup is light and fish-based. However, this simple soup is dramatically transformed by the addition of the “Heshiko Yaki rice ball” from the restaurant’s side menu, priced at 220 JPY (tax included).
“へしこ焼きおにぎり,” Heshiko Yaki rice ball 220 JPY (tax included)
Heshiko is fish such as mackerel or seafood preserved in salt and rice bran for over a year, a regional delicacy from Fukui prefecture. The restaurant recommends adding the rice ball to any remaining soup after finishing the noodles.
When you try it, the unique flavor of the heshiko blends with the light fish broth, creating a wonderfully intriguing taste.
The broth takes on an intensified seafood umami, and a pleasantly surprisingly deep flavor is unlocked. This porridge made by combining these two is a must-try at Kaijin!
This way of finishing off the ramen helps you savor the umami of the fish to the very last bite.
Although the Heshiko Yaki rice ball can be ordered separately, many customers prefer to order it as a set with the ramen. Of course, this grilled rice ball is also delicious on its own without being added to the soup!
It has a distinct fish flavor that is irresistible on its own.
The rice ball is served with a small dish of sanshō (Japanese pepper). Add a bit of sansho to the rice ball and ramen for a spicy kick that really enhances the heshiko flavor.
Additionally, adding yuzu koshō (a paste of chili pepper, Japanese citrus and salt) from the tabletop can provide a different flavor experience.The yuzu adds a citrus aroma while the pepper brings a strong heat, resulting in a salty, spicy broth.
Just a small amount of yuzu pepper can change the flavor of the ramen, so be careful not to add too much!
“柚子コショウ,” yuzu pepper
The “Spicy Seafood base RAMEN” is a hit with international diners
Particularly popular among the restaurant’s international clientele is the “Spicy Seafood base RAMEN.”
“あら炊き辛塩らぁめん,” Spicy Seafood base RAMEN 1,050 JPY (tax included)
This ramen uses the restaurant’s original blend of chili seasoning and offers three spice levels: mild, medium, and hot. If you’re unsure about the level of spiciness to choose, feel free to ask the staff. Even the medium level offers a stimulating heat.
特製の辛味スパイスの量で辛さを調節
This popular dish isn’t just the original seafood based ramen with added heat. The spiciness enhances the flavor, making the fish umami even more prominent.
Ordering it as a set with a Heshiko Yaki rice ball is highly recommended. Unlike the rice ball that comes with the standard ramen, the one for the spicy version comes coated with spicy miso.
“あら炊き辛塩らぁめん へしこ焼きおにぎり付き,” Spicy Seafood base RAMEN with Heshiko Yaki rice ball 1,220 JPY (tax included)
You may find it hard to decide between the light refreshing flavor of the Seafood base RAMEN or the heat of the Spicy Seafood base RAMEN. However, both are exceptional dishes that allow you to enjoy the umami of fish, so be sure to savor the broth carefully.
And don’t forget to order a rice ball along with them!
English menus are provided
Information
| Store name | 麺屋海神 新宿店 Ramen Restaurant KAIJIN Shinjuku |
|---|---|
| Address | Sanraku Building 2F, 3-35-7 Shinjuku, Shinjuku-ku, Tokyo
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| Access |
Shinjuku Station（SJK） Short-walk from Shinjuku Station Southeast Exit
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| Phone number | 03-3356-5658 |
| Reservations | Not accepted |
| Payment |
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| Service charge/Table charge | None |
| Hours | Mon-Fri. 11:00-15:00, 16:30-22:00 Sat-Sun. & nat’l holidays 11:00-22:00 |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 16 seats 6 counter seats, 10 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://menya-kaijin.tokyo/english-menu/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of October 2024.
