Perhaps the most raved-about ramen shop in western Tokyo in 2024, Kamofuku isn’t what you’d call conveniently located – prepare for a 15-minute trek from Hachioji Station – but this is a joint we’d seek out anywhere.
Their standard chuka soba (¥1,100), available in shoyu and shio versions, sits in a stock made with kombu, several kinds of dried fish, duck and brand-name Shamo chicken, and flavoured with a duck aroma oil. The result is a striking balance of sweetness, gamey aromas and savoury punch.
The flat, layered noodles are an artisanal achievement in themselves, with a chewy centre part made out of semolina flour – the kind used in many types of pasta – inside a fluffier shell. Regular bowls come topped with slices of pork and duck char siu, while ordering the Tokusei chuka soba (¥1,500) gets you an extra duck meat wonton plus some grilled duck on a skewer and an onsen tamago on the side. The slow-poached egg can be dunked into the soup or used for dipping, sukiyaki style.
And if that isn’t enough duck already, try the Kamodon (¥500), a small bowl of rice topped with a generous serving of charred bird. Quack.