WHAT WE ATE
- Red Sea Bream and Lobster Ramen – 95/100, Tokyo, 12 April 2025
- Red Sea Bream Rich Ramen – 90/100, Tokyo, 12 April 2025
Tucked away in Tokyo’s lively Ebisu neighborhood, Ramen Machikado stands out with its refreshing take on ramen. Instead of the usual pork or chicken-based broths, they specialize in Madai Ramen—a light yet umami-rich soup made from red sea bream. It’s a bit of a hidden gem for seafood lovers, especially if you’re looking to try something a little different from the usual tonkotsu heavyweights. The vibe is low-key and welcoming, with a strong focus on the craft and quality of their seafood-forward bowls.
Red Sea Bream and Lobster Ramen: 95/100
Noodles: 30/35
Thick, flat, and made with a mix of quality semolina wheat, these noodles are springy, chewy, and have that nice mochi mochi bite. They’re on the firmer side and actually taste saltier than most noodles and have a nutty wheat taste, which works really well with the broth. No alkaline tang either, which is a big plus. They soak up all the umami from the soup like a sponge, making every bite better than the last.
Soup: 35/35
This soup takes you on a ride.
- At the start, you get this tangy, savoury combo with a hint of lemony sourness—light but flavourful.
- Then, once you dunk the lobster in and mix in the lobster innards (yes, innards or tomalley, which is the right name to use), the broth turns richer and more savoury, with this slightly funky umami punch that’s super satisfying.
- Finally, drop in a spiced olive (highly recommend) and everything shifts again—suddenly there’s a fruity note and a gentle heat that lingers on your tongue.
One of the most interesting, layered broths I’ve had in a while.
Meat: 20/20
This bowl came with two types of seafood and both were excellent:
- Sea Bream: Served slightly raw so you can gently cook it in the broth. Once it turns opaque, it’s super soft and fluffy with a mild umami flavour.
- Lobster: Already cooked and torched for a smoky edge. The texture’s more soft and crumbly, almost like crab meat. Sweet, tender, and with just the right amount of char.
Together, they really level up the whole bowl.
Toppings: 10/10
Lots of little touches here that make a big difference:
- Diced onions for that fresh, sharp kick
- Chinese greens to cut through the richness
- Lemon slice that brightens the broth early on
- Spiced olives (add these halfway through!) which bring fruity, savoury heat that totally changes the game
Overall: This bowl isn’t just tasty—it evolves as you eat. It’s playful, well thought-out, and packed with flavour. Definitely one of the more memorable ramen experiences I’ve had.
Red Sea Bream Rich Ramen: 90/100
Noodle: 30/35
Same noodles as the lobster version — springy, chewy, and pleasantly mochi mochi. They’ve got a semi-firm bite and a nice saltiness that blends well with the wheat flavour. What’s great is how they soak up the umami from the broth, giving you a little burst of flavour with each slurp. No alkaline tang either, which is always a win.
Soup: 30/35
This broth is completely different from the lobster version — softer and creamier, but no less rich. It kicks off with a gentle sweetness from the fish, then dives into this milky umami zone with lingering salt and just a touch of sourness. It’s one of those soups that feels complex yet kind of understated — like all the depth is packed tightly into the mid-tones. There’s also this sticky, lip-coating texture, and towards the end, a slightly chalky mouthfeel at the bottom of the bowl. Makes you wonder how much actual sea bream they used to get it that rich.
Meat: 20/20
The only protein here is the sea bream fillet, but honestly, it’s more than enough. You get two slices, served between raw and half-cooked. Gently dunk them into the broth, and they turn opaque and delicate — soft, fluffy, and just a bit brittle. Taste-wise, it’s light and savoury with a faint umami sweetness and a whisper of sour tang. Subtle but elegant.
Toppings: 10/10
Same crew of toppings as the lobster version, but they hit a little differently here:
- Diced onions add sharp, piquant notes
- Chinese greens bring in a gentle, vegetal bitterness
- Lemon slice gives a clean citrus lift to the soup
- And the real MVP: the spiced olives. When you mix the olive oil into this broth, the flavour shifts — the saltiness pulls back a bit and this fruity, slightly spicy profile takes over. It’s subtle, but enough to give the bowl a second wind halfway through. Biting into the olive itself is like a little electric jolt — savoury, briny, and totally addictive.
Overall: it’s interesting to see how the same base broth was used to create such distinctive ramen dishes. While I prefer the lobster version a little more, this creamy and milky soup has its strengths.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
