WHAT WE ATE
- Basic Lobster Ramen – 100/100, Tokyo, 5 July 2025
- Lobster Cream Ramen – 100/100, Tokyo, 5 July 2025
Tucked away in Jimbocho, Ebimaru Ramen doesn’t exactly follow the ramen playbook—and that’s what makes it worth seeking out. This Tokyo shop takes the richness of lobster bisque and reworks it into a ramen experience that leans more French bistro than classic ramen-ya. No tonkotsu, no chicken paitan—just shellfish, cream, and a quiet confidence that it can stand on its own.
The line outside tends to build, but it’s the kind of wait that feels justified once you’re seated. If you’re curious about where ramen can go when it breaks the rules a little, Ebimaru is a bold and indulgent detour from the usual.
Basic Lobster Ramen – 100/100
Noodle: 35/35
The noodles here are thick and flattish, cooked al dente with a chewy, springy texture and a firm bite at the core. There’s a pronounced wheat flavour that leans earthy and nutty—really satisfying stuff. They hold their own impressively in the rich, bisque-like broth. The shape and size also help draw up just the right amount of soup, amplifying the wheat notes even against such a bold backdrop.
Soup: 35/35
This is bisque in ramen form. The broth is buttery smooth, starting strong with a briny hit of lobster. The body is rich with savoury umami and subtle sweetness, ending with a lingering aroma that clings to the palate like a fine seafood stew. As the menu puts it—it’s like drinking lobster.
Meat: 20/20
Two types of chashu, both stellar and thoughtfully chosen to stand up to the broth without being overpowered.
Pork Chashu – Made from Hida Uma Buta, a premium pork from Hida Takayama. Thinly sliced, soft, and fluffy with a gentle chew. The smoky, ham-like aroma is standout.
Chicken Chashu – Made from Daisen chicken, lean yet tender and juicy. Lightly savoury with a subtle, almost citrusy tang. Clean and elegant.
Topping: 10/10
Toppings lean fusion, and they work.
- A small slice of bread—dry and slightly tough on its own, but perfect for soaking up the broth and giving a new angle to the lobster flavour.
- A dollop of sour cream that adds richness and contrast. Mix it in for a creamy twist or eat it with the bread.
- Stir-fried greens (looked like bok choy) that bring a welcome bitterness and function as a palate cleanser.
- Diced onions for little bursts of piquant sharpness.
- A single cherry tomato—sweet and tangy, almost like a light dessert at the end.
Note: Before the ramen, you’re served a small cold appetiser soup that’s surprisingly spicy, with a Tabasco-like burn. It’s sharp, hollow, and almost jarring—but instead of overwhelming your palate, it somehow makes the lobster broth taste even sweeter by contrast.
Summary
This is indulgent, luxurious ramen done right. Every element is tuned to highlight the star of the show—lobster. From the thick wheat-forward noodles to the bisque-level broth, and the fusion toppings that add both contrast and depth, it’s a bowl that feels considered and bold. Even the pre-ramen amuse-bouche feels like it plays a role. If you like seafood-heavy ramen or just want to treat yourself to something unique and rich, this is an absolute must-try.
Lobster Cream Ramen – 100/100
Noodle: 35/35
Same noodles as the Basic Lobster Ramen—thick, flattish, and served al dente. They’ve got a chewy, springy texture with a firm core and a bold wheat flavour that’s earthy and nutty. In a rich, bisque-style soup like this, the noodles really shine. Their straight, thick profile picks up just the right amount of broth, making each bite an amplified mix of wheat and lobster.
Soup: 35/35
The broth is similar in consistency to the Basic version—rich and bisque-like—but with a creamier, smoother edge. The lobster flavour is strong but elegant, without any briny sharpness. There’s a buttery smoothness and creamy, milky undertone that evokes laksa in the best way. The umami depth is both savoury and sweet, and the finish is long, leaving a warm lobster aroma that lingers beautifully.
A finishing touch of black pepper is highly recommended—it gives the bowl a light kick at the end, like a final flourish. Compared to the Basic version, this one is creamier, rounder, and just as indulgent, if not more.
Meat: 20/20
As with the Basic, you get two standout cuts of chashu that hold their own against the rich broth.
Pork Chashu – Made with Hida Uma Buta from Hida Takayama. Thin, soft, and gently chewy with a smoky, ham-like aroma. Fluffy and full of character.
Chicken Chashu – Made with Daisen chicken from Tottori. Lean, tender, and juicy, with a light savoury profile and a subtle tang that cuts through the richness nicely.
Topping: 10/10
Toppings echo the Basic bowl with slight variations, and they still hit all the right notes:
- A small slice of bread—dry on its own, but perfect for soaking up the soup and offering a different take on the lobster flavour.
- Stir-fried greens (likely bok choy) bring a refreshing bitterness and act as a gentle palate cleanser.
- Diced onions that add bright, sharp bursts.
- A cherry tomato to end with a lightly sour, fruity note that ties everything together.
Summary
This is a creamier, more refined evolution of the Basic Lobster Ramen. The broth leans into buttery, milky smoothness while still carrying all the deep lobster umami you’d expect. The noodles, chashu, and toppings work seamlessly in concert. Even small details like the black pepper finish and palate-cleansing vegetables feel intentional. If you’re looking for lobster ramen that’s indulgent, silky, and perfectly balanced, this one delivers it all—elegance in a bowl.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
