Kagaribi has some serious pedigree: the chef trained at Tsuta – the first ramen shop to receive a Michelin star back in 2015 – and Hatchobori’s Menya Shichisai before breaking out on his own in April 2024. As you might expect from someone who received his ramen education at some of the city’s most illustrious purveyors of shoyu ramen, soy sauce-flavoured bowls are the name of the game here.
Kagaribi’s shoyu ramen (from ¥1,300) – the only ramen on the sparse menu – can be ordered with either an ajitama egg or extra char siu. The dish wows with its delicate chicken broth, crafted by balancing the flavours of several varieties of bird, which when paired with the soy sauce blend results in an addictively sweet and gentle concoction perfect for the wavy, hand-massaged noodles. Standard toppings include char siu, menma and scallions.
Note that Kagaribi doesn’t take cash or even Suica/Pasmo payments. You’ll need another contactless or QR code payment option, or a credit card.