WHAT WE ATE
- Crab Ramen – 85/100, Tokyo, 11 July 2025
Just off the edge of Roppongi in Nishiazabu, Kani Ramen Hinata (かにラーメン 光夏) flips the script on late-night eats with a crab-first bowl that lands somewhere between ramen shop and supper club. Opening at 9 PM and closing only when day breaks, it’s built for midnight dinners—the kind of place you stumble into after drinks and walk out from under sunrise.
If you’re exploring ramen in Tokyo and looking for something seafood-forward with something nice for your grams, Hinata’s crab presentation is a quiet standout. The vibe is moody, intimate (extremely narrow seating space), and laser-focused on crab—from ramen to rice bowls.
Crab Ramen: 85/100
Noodle: 30/35
The noodles are medium thick and medium hydration — the type that gives you both bite and bounce. There’s strong resistance on the first chew, followed by a slight chewiness and springy texture on the surface. They carry a pleasant wheat note with a subtle tangy alkaline aftertaste that lingers just enough without being intrusive.
In this broth, the pairing works well. The mouthfeel is satisfying, and the noodles hold their own even as the soup thickens with each slurp.
Soup: 30/35
The soup has a slightly starchy look and consistency, reminiscent of Tenshinhan — that Chinese-Japanese crab omelette dish with a glossy starch glaze. And once you taste it, the comparison makes even more sense.
It opens with an umami-forward head, followed by a mellow, savoury body that’s neither heavy nor light — just right in the middle. There’s a soft eggy creaminess woven through the soup, thanks to the scrambled egg, and a strong shoyu aroma that lingers throughout. The crab flavour starts off subtle, but becomes more pronounced toward the end of the bowl, where its natural sweetness begins to shine through.
It’s not trying to overwhelm you with crab. Instead, this is a clean, warm, and comforting bowl — familiar and satisfying, with quiet complexity.
Meat: 15/20
You’ll see a whole crab shell perched on the bowl, but it’s mostly for show. The actual crab meat is already peeled and scattered within the soup.
Visually, the crab shell makes a statement, but the portion of meat inside doesn’t quite match the impact. The pieces are small and few, but what’s there is fresh, tender, and sweet — carrying that sea-sweet umami you often associate with shellfish like crab or uni.
There’s a clean finish to the flavour, and while I wished there were more of it, the quality of the crab that’s included is undeniable.
Other Toppings: 10/10
Simple but elegant — the toppings complement the broth rather than compete with it.
- Scrambled egg: Lightly beaten and mixed with soy sauce, it gives the soup a smooth, starchy, silky texture that’s easy to slurp.
- Negi: Adds brightness and a slight piquancy to cut through the strong shoyu.
- Fresh herbs: Possibly dill or a variant of mint — there are thin green strands with a light woolly texture and a refreshing, minty finish. These help lift the overall bowl, keeping it from feeling too one-dimensional.
Summary
This crab ramen plays a different game. It doesn’t go hard on the crustacean flavour. Instead, it leans into balance — letting the egg, soy, and subtle crab sweetness work together to build something comforting and nuanced. With better meat portions, this could’ve pushed higher. Still, it’s a lovely bowl that brings warmth and elegance with every bite.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
