Ramen Kaki to Kai / らぁ麺牡蠣と貝 - Tsukiji

Ramen Kaki to Kai (らぁ麺牡蠣と貝), or also called Ramen Oyster and Shell, is a standout ramen shop in Tokyo’s Tsukiji district, celebrated for its luxurious seafood-based broths and refined presentation.

The shop opened on December 19, 2023, and has quickly gained popularity for its innovative use of oysters and shellfish in ramen.

Their menu includes the following items:

Rich Oyster Ramen (濃厚牡蠣らぁ麺 ): Made with fresh Hiroshima oysters, the broth is intensely savory and aromatic. It's a unique offering rarely found elsewhere
Shellfish Chintan Ramen (貝清湯らぁ麺 ): A delicate blend of chicken and shellfish (asari and shijimi clams), simmered for six hours to create a layered, umami-rich soup
Oyster Tsukemen (牡蠣つけ麺): A dipping noodle version that highlights the oyster broth in a more concentrated form.

I went with their oyster ramen this time, since I really wanted to try their intense oyster bowl and compare it to the ones you get at Mukan and other shops.

The soup is a rich blend of chicken and pork bone broth combined with a oyster paste dashi, made from concentrated Hiroshima oysters.

Kaki to Kai offers two types of noodles, which are matched with their signature bowls. The oyster ramen use straight medium thick noodles, which are supplied by Mikawaya Seimen. The shellfish ramen uses high-hydration curly noodles, hand-massaged just before serving for a silky texture.

There are extra optional add-ons like soft-boiled eggs, tender chashu pork, and extra oysters. Although I have to say that I was not necessarily blown away by their extra toppings.

Topping Variants for the “Rich Oyster Ramen” (濃厚牡蠣らぁ麺):

Standard (¥1,080): No toppings
上 (¥1,480): Includes shoulder roast chashu, bamboo shoots, flavored egg
特上 (¥1,530): Adds seaweed and more toppings
特上上 (¥1,730): Includes actual oysters, flavored egg, chashu, bamboo shoots, seaweed

Lemon juice is provided at the table to brighten the broth and enhance the seafood flavors, best added midway through your bowl.

My honest opinion about Tsukiji is that it has turned into an absolute tourist trap and is not really worth checking out anymore. The prices are completely outlandish and the places worth checking out are few and far between. If you absolutely insist visiting Tsukiji and if you’re a fan of seafood or looking for a ramen experience that breaks the mold, Ramen Kaki to Kai is a must-visit.

Ramen Kaki to Kai (らぁ麺牡蠣と貝) is the sister shop of the acclaimed ramen restaurant Kamo to Negi (鴨to葱) in Ueno-Okachimachi. So if you are in the Ueno end of Tokyo, you might also give their sister shop a try. Expect long lines.