WHAT WE ATE
- Shoyu Ramen – 95/100, Tokyo, 26 October 2025
Kane Kitchen Noodles (カネキッチンヌードルズ) returns to the spotlight at Tokyo Ramen Festa 2025 with a Festa-only “Local Chicken Extreme Soy Sauce Ramen,” billed by organizers as the comeback of a Bib Gourmand–recognized shop. It’s a Tokyo name with roots in Higashi-Nagasaki (Toshima), long noted by ramen watchers and guides, and now back on the big festival stage.
Beyond Tokyo, Kane Kitchen has been active on the ramen-festival circuit this year—appearing in Osaka with a special bowl and drawing attention as a Michelin-listed favorite that had previously paused operations when the owner fell ill. That context makes their Komazawa appearance feel like a proper “we’re back” moment and one to mark on your Festa route. 
Kane Kitchen Local Chicken Soy Sauce Ramen: 95/100
Noodle: 35/35
Kane Kitchen uses thick, flat ribbon noodles that deliver an immediate sense of craftsmanship. Served perfectly al dente, each strand carries a satisfying chew—firm, elastic, and mochi mochi in mouthfeel. The noodles have a wholesome wheat flavour that pairs harmoniously with the clean, layered shoyu base, showing how texture and taste can amplify each other when balanced right.
Soup: 30/35
The comeback bowl from this Bib Gourmand-winning restaurant opens with a faint smokiness before transitioning into a rich shoyu body that softens into the comforting sweetness of chicken. It finishes with a lingering shoyu aroma that feels rounded rather than sharp. Despite the richness, the soup remains clean and well-restrained, never crossing into oily or overpowering territory. The layers unfold with clarity—each sip revealing depth without heaviness.
Meat: 20/20
A single large slice of pork shoulder takes the spotlight here. Thinly cut yet substantial in presence, the texture is tender with just enough fat to keep it moist. It’s soft, almost fluffy in mouthfeel, carrying a balanced smoky-savory flavour underscored by a quiet sweetness that ties beautifully with the broth. It’s a masterclass in restraint and precision.
Toppings: 10/10
- The bamboo shoots are tender and juicy, offering a crisp bite with a curious mix of sweet, sourish, and savoury notes that start pungent but mellow quickly.
- The egg is the standout—a marination that leans fruity and refreshing, lightly salted with a bright lift at the end.
- Negi adds freshness and completes the bowl with just the right aromatic contrast.
Summary
Kane Kitchen’s Local Chicken Soy Sauce Ramen may look unassuming at first glance, but it’s the kind of bowl that rewards attention. Every element—the noodles, the broth, the toppings—appears simple, yet each carries a quiet twist that makes it stand out without shouting for attention. The noodles have that perfect chew and wheat depth; the soup feels light yet layered with smoke, sweetness, and warmth; even the toppings reveal small surprises, like a fruity-salty egg or bamboo shoots that shift from pungent to balanced. It’s a bowl built on restraint and precision, where subtle details turn simplicity into something quietly exceptional.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
