WHAT WE ATE
- Special Chicken Paitan Ramen – 70/100, Tokyo, 9 July 2025
Tucked away in a back-alley just off Ginza Station, Ginza Kagari (銀座 篝) has quietly become one of the go-to stops for ramen in Tokyo. Famous for its creamy tori paitan—a thick, indulgent chicken-based broth—this small shop delivers a refined twist on traditional ramen without shouting for attention. With only around eight counter seats, the intimate setup feels more like a chef’s bar than a typical ramen‑ya.
If you’re exploring ramen in Tokyo and curious about what happens when clarity meets comfort, Kagari’s sleek offering is worth pencilling into your itinerary—especially when the line outside starts gathering early.
Special Chicken Paitan Ramen: 95/100
Noodle: 30/35
The noodles here are medium thin with medium hydration — a good balance between firmness and flexibility. There’s a bit of chew on the surface with a firm core that gives a snappy, clean bite. Taste-wise, there’s a mellow wheat note that stays in the background, letting the broth take centre stage.
There’s really nothing to fault here — the noodles do their job well. But they also don’t try to steal the show, and in a bowl like this, that might be a smart move.
Soup: 35/35
This is the kind of broth that makes a ramen memorable.
It’s rich — almost chowder-like in thickness — and starts off with a creamy, savoury lead-in. That opens up into a deeply savoury, umami-rich body that lingers long after the first sip. There’s a slight grittiness in the texture, which I actually found quite interesting — not quite “silky smooth” as some other reviews have described, but smooth enough, with a bit of character.
On the side, you’re given some garnishes for ajihen (味変), and they completely shift the game. Fried shallots add aroma and a nutty sweetness. Stir in the ginger, and suddenly the broth transforms into something reminiscent of a soupy Hainanese chicken rice — warm, gingery, herby, and deeply comforting. It balances out the saltiness while pulling out more of the soup’s umami layers.
Meat: 20/20
The bowl comes with two types of protein — sliced chicken and a massive dumpling — and both are standout.
- Chicken slices: Lean but juicy. They’re firm yet tender, not dry at all. Marination is minimal (if there’s any), which lets the natural umami of the chicken come through. It soaks up the broth well and complements it rather than competing with it.
- Dumpling / wanton: This one blew me away. Incredibly tender meat with a juicy centre that bursts as you bite into it. There’s a light crunch from bits of minced cartilage that adds texture, and a ginger-citrusy tang that’s both refreshing and addictive. Easily one of the best dumplings I’ve had in ramen.
Other Toppings: 10/10
The toppings are where this bowl goes all out. It’s like a curated buffet of textures and flavours — after every bite of noodle, you get something new.
- Fried shallots: Aromatic with a sweet, nutty undertone
- Snow peas: Crunchy and fresh, with a clean vegetal flavour (bonus points for being deveined)
- Capsicum: Slight bitterness that adds dimension
- Pumpkin: Soft with an earthy sweetness
- Pickled lotus root: Lightly sour from vinegar, good contrast
- Pink radish: Subtly sharp, adds colour and freshness
- Alfalfa sprouts: Mild, grassy crunch
- Perilla-like leaves: Mildly herbal, with basil-like notes
- Diced negi: Piquant and bright
- Baby corn: Sweet with a light caramel note
- Marinated egg: Perfectly done — set white, creamy yolk, savoury-sweet marinade that pairs well with the soup
- Bamboo shoots: Juicy, fruity sweet with a subtle sourish tang — makes for a great palate cleanser
Summary
This bowl hits all the right notes. The broth is rich and satisfying, the proteins are top-tier, and the toppings turn the meal into an experience. It’s the kind of ramen that invites you to slow down and discover something new with every bite. Easily one of the most layered bowls I’ve had in a while.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
