Roka-Koen shio ramen favourite and Michelin Bib Gourmand holder Seijo Seika is the force behind the equally salt-focused Kasho, set up in June 2024 near Chitose-Karasuyama, the next station on the Keio line. Compared to its refined and easily approachable big brother, Kasho gives off a more experimental vibe: the speciality here is Kaki Soba (from ¥850), a clear oyster-based soup flavoured with clams and chicken stock. It’s an innovative interpretation of shio ramen, and one that can take some getting used to.
But once you’ve crossed that threshold, it’s easy to get hooked on the simple combo of umami-rich soup, thin noodles, thin slices of rare char siu, flavourful menma and scallions. Bowls come with oyster paste, lemon and matcha powder for you to mix into the soup as you go, and you can order a ‘full package’ of toppings – more char siu, an ajitama egg and a fresh oyster – for an extra ¥500.