Not afraid to trumpet its dedication to artisanship and top-quality ingredients, Craft Ramen Bit exhibits the influence of Kuramae favourite Kai, where the chef worked for years before setting up shop in Iriya in February 2024. Dried shiitake mushrooms add an earthy touch to the venison and chicken stock that forms the foundation of the shop’s Shio Consomme Ramen, served with house-made, hand-massaged curly noodles whose chewy texture helps highlight the soup’s depth of flavour.
The shoyu version of the same dish leaves the forest for the ocean, relying on katsuobushi and other dried fish products to draw out the umami in the animal-based broth. Combined with house-made straight noodles plus a rotating selection of game meat char siu, dried tomatoes, herbs and other nominally Western flavours, it’s one of the best fusion ramen we’ve come across in Tokyo in a long time.