Kamome Diner

*Special Event*
⁶⁄₂₀ to 6÷23÷13
3.5 Stars Round Up to Four Due To This Broths Depth And Complexity Limited Quantity’s At the Mitsuwa Marketplace Japanese Gourmet Fair (Tokyo Hanten Booth) Check my events page for other vendor information
«Mr. Chiba (who is from Kesennuma where the Japan Earthquake and Tsunami hit in 2011) recreated his hometown’s shop called „Kamome Diner“. He brings its NO.1 menu item, „Kesennuma Ramen Ushio Aji (Salt)“ for this event. The secret of this Ushio ramen is the specially-​made sauce that is mixed with well-​marinated seafood, water, sake. The scented oil from saury also spice up the Chicken bone based soup with the medium thin curly noodle. Please enjoy it with the half boiled egg topping.»
Review:
This is a light shio (salt) ramen with a complex yet balanced flavor, chicken stock based with the addition of saury (mackerel pike oil) and aji a spicy sauce similar to sriracha, yet aji varies quite a bit in different parts of Japan or from chef to chef.
I got the half boiled egg topping, I think it was a dollar extra with my ramen. The noodles were cooked well, fresh and light with a good tooth. It was hard to find the sake and I didn’t feel the ramen was spicy at all, the sodium was there but not as salty as other shio I have tasted. What I found interesting about this ramen was this tight rope walk and balance of strong tasting ingredients. The chashu (pork belly) took me off guard as another flavor element. It’s very thin cut and had a subtle influence on the broth for another layer of flavor, the meat itself was pretty good.
All in all this was a nice ramen, unlike any other I have had the pleasure of trying.