Salmon noodle 3.0: Tokyo’s French-Inspired Ramen Is a New Taste Sensation with Soy Milk and Salmon

Ramen comes in countless varieties, with new and unique creations emerging daily.

“Salmon noodle 3.0” in Kagurazaka, Tokyo, is a popular ramen shop which has been in the spotlight. It’s known for its ramen featuring salmon both in the soup and toppings. By using French culinary knowledge and techniques, the restaurant aims to offer “a more casual way to experience French cuisine.”

Porcini Salmon Ramen at Salmon noodle 3.0

Porcini adds a flavorful accent to the “Porcini Salmon Ramen”

At Salmon noodle 3.0, the broth base is made not only from salmon filets but also the heads and bones. These parts are often discarded in other restaurants, but here they are used to extract a rich umami flavor which can’t be obtained from the filets alone. Another benefit is reducing food waste.

The concentrated salmon flavor is complemented by an oil made from simmered mushrooms and garlic. It features a blend of mushrooms, primarily king oyster and maitake.

Ramen at Salmon noodle 3.0

Broth made from salmon filets, heads, and bones with mushroom oil

To this, soy milk broth is added and combined with the other ingredients in a blender to create the ramen soup base. The soy milk broth also includes vegetable and chicken bouillon, adding depth to the flavor.

Ramen at Salmon noodle 3.0

Soy milk, known for its high nutritional value, is particularly popular among women in Japan. All ramen soup dishes at Salmon noodle 3.0 use the same soy-based soup base, attracting many female customers, including solo diners.

The restaurant’s top recommendation is the “Porcini Salmon Ramen,” featuring high-end porcini mushrooms. A porcini mousse is added as a topping for a flavorful accent.

Porcini Salmon Ramen at Salmon noodle 3.0

“ポルチーニサーモン,” Porcini Salmon Ramen 1,140 JPY (tax included)

The porcini mousse, a blend of porcini and white sauce, offers a rich, lingering flavor. The unique aroma of porcini enhances the dining experience, making it more satisfying and special. The mousse clings well to the noodles and integrates seamlessly into the soup without losing its presence.

Porcini Salmon Ramen at Salmon noodle 3.0

Porcini mousse

Not only are the noodles flat like pasta but they are also made from the same ingredient, durum semolina flour, which gives them a firm texture when cooked.

These chewy noodles mix well with the soup, and their flat shape provides a satisfying bite.

Porcini Salmon Ramen at Salmon noodle 3.0

Side dishes to savor the soup until the end

To fully enjoy the soup at Salmon noodle 3.0, side dishes are a must. A highly recommended option is the “Limited Seared Toro Salmon Bowl,” available in limited quantities, as the name suggests.

Limited Seared Toro Salmon Bowl at Salmon noodle 3.0

“限定炙りとろサーモン丼』,” Limited Seared Toro Salmon Bowl 550 JPY (tax included)

This bowl features a topping of five slices of fatty salmon, marinated in white dashi and seared with a torch. The searing melts the fat, creating a smooth texture. When you eat it together with the mildly tangy tartare sauce, it offers an even richer flavor experience.

Limited Seared Toro Salmon Bowl at Salmon noodle 3.0

The rice is seasoned with the mushroom oil used in the ramen soup and includes pieces of salmon, making it reminiscent of takikomi gohan (Japanese seasoned rice).

Although a rich tartare sauce is used as a topping, this salmon-seasoned rice has a gentle flavor.

Limited Seared Toro Salmon Bowl at Salmon noodle 3.0

After enjoying this dish as a rice bowl, it’s recommended to leave a small amount of the rice and mix it into your ramen. The thick, salmon-infused soup blends with the rice, creating a risotto-like dish.

Each bite of rice coated in the soup delivers a burst of rich salmon umami, which is then balanced by the mild, simple seasoning of the takikomi gohan.

Limited Seared Toro Salmon Bowl at Salmon noodle 3.0

Eating both the ramen and the rice bowl makes for a hearty meal, but as the flavors gradually change, you can enjoy it deliciously until the very end.

The twice-delicious “Soupless Salmon Ramen”

Salmon noodle 3.0 also offers “Soupless Salmon Ramen,” featuring the same flat noodles as the Porcini Salmon Ramen. Instead of broth, the noodles are tossed with a salmon-based sauce and mushroom oil.

Soupless Salmon Ramen at Salmon noodle 3.0

“汁なしサーモン,” Soupless Salmon Ramen 980 JPY (tax included)

Unlike their soupy ramen dishes, the Soupless Salmon Ramen is packed with toppings. You’ll find espuma—a staple of French cuisine—as well as onsen tamago (low-temperature soft-boiled egg), homemade tartare sauce, chāshū (Japan’s version of char siu), and deep-fried salmon (salmon katsu) topped with caviar, among others, for a total of nine toppings.

Soupless Salmon at Salmon noodle 3.0

The homemade tartare sauce, with finely chopped salmon pieces blended in, offers a salty taste balanced by the sweet carrot espuma.

Soupless Salmon Ramen at Salmon noodle 3.0

salmon katsu (left), homemade tartare sauce (center), carrot espuma (right)

You could say that the espuma and tartare sauace are the main toppings of this dish. You can enjoy the salmon katsu and chashu as they are, or mix them with the espuma or tartare sauce, creating a variety of flavor combinations.

Tasting the ingredients on their own feels like enjoying a course of French cuisine. This perfectly embodies the “casual French dining” concept of Salmon noodle 3.0.

Soupless Salmon Ramen at Salmon noodle 3.0

After tasting the toppings, it’s time for the “main dish.” Boldly lift up the noodles resting beneath the toppings and mix them thoroughly with the other ingredients.

The fusion of salmon sauce, mushroom oil, and various toppings adds depth to the dish’s flavor profile and creates a rich taste, further enhanced by the creaminess of the onsen tamago’s yolk.

Salmon noodle 3.0. offers a novel and unique ramen experience different from anything available at either ramen or pasta shops.

Soupless Salmon Ramen at Salmon noodle 3.0

Since its opening in 2022, Salmon noodle 3.0 has steadily gained fans in Kagurazaka. However, the restaurant’s popularity not only stems from its uniqueness. The two factors contributing to its succeess are its use of salmon and French culinary techniques in its ramen toppings, on the one hand, and a superb balance of ingredients and seasonings on the other. Together, they create amazing bowls of ramen that diners can’t help but rave about.

And yet, despite the high quality of the food, the most expensive item at Salmon noodle 3.0 is only 1,140 JPY (tax included), with a complete meal costing around 2,000 JPY. In other words, patrons can enjoy an exceptional dining experience, the value of which exceeds the price. It’s no wonder the restaurant has gained such popularity.

Interior of Salmon noodle 3.0

Interior of Salmon noodle 3.0


Store name サーモンnoodle3.0
Salmon noodle 3.0
Address 102 Casa Ioki 3, 6-26 Kagurazaka, Shinjuku-ku, Tokyo
Access Kagurazaka Station 2-minute walk from Kagurazaka Station Exit 1a
  • Tokyo Metro Tōzai Line(T05)
Phone number 03-3528-9992
Reservations Not accepted
  • Cash
  • Credit cards not accepted
  • Transportation-related electronic money not accepted
  • Electronic money not accepted
  • QR code payment not accepted
Hours 11:00-15:30 (last order 15:00), 17:00-21:00(last order 20:40)
Closed No fixed holidays
Unscheduled holidays
Seating 21 seats
9 counter seats, 12 table seats
Smoking All seats are non-smoking
Official website
Other information
  • A ticket vending machine and menus are available with Japanese and English language only
  • Please ask staff about allergy-friendly menus; vegetarian, vegan and halal menus are not available
  • Wheelchair-accessible (steps in front of restaurant)
  • Take-out service and delivery service are available
  • Luggage storage space is available
  • Wi-Fi is not available
  • Posting of food photos and videos on customers’ personal SNS accounts is allowed
  • Separate billing is allowed

※Menu contents, prices, store information, etc. are current as of June 2024.