WHAT WE ATE
- Duck Ramen – 80/100, Tokyo
Kamo to Negi’s duck-based ramen offers a distinctive flavor profile compared to more common pork or chicken-based broths. The duck creates a rich, slightly gamey taste that’s balanced by the mild sweetness of the leeks. The restaurant is known for its attention to detail, from the perfectly cooked noodles to the carefully selected toppings. Its popularity often leads to lines, especially during peak hours, but many customers find the wait worthwhile for the unique taste experience. The minimalist approach to their menu allows them to focus on perfecting their signature dishes rather than offering a wide variety of options.
Their interior design is worth paying attention too. The restaurant features a beautiful bar counter that stands out as a centerpiece. This counter is uniquely designed with a tatami table top, blending traditional Japanese elements with modern simplicity. The tatami surface adds a warm, textural contrast to the otherwise sleek interior, creating a rather upmarket atmosphere. This thoughtful design choice not only enhances the dining experience but also reflects the restaurant’s attention to detail and respect for Japanese culinary traditions, mirroring the care they put into their signature duck ramen.
Review for Duck Ramen: 80/100
Noodle: 25/35
The noodles are straight, medium-thin, with a firm and clean bite. There’s a subtle wheat taste, but also a noticeable eggy undertone that adds some complexity.
Soup: 30/35
The soup is an umami-packed blend of duck and shoyu. It’s crystal clear with a beautiful golden hue. On the first sip, you notice tangy notes that hint at aged shoyu, followed by the deep, savory-sweet richness of duck. It’s almost like a consommé but with a slightly saltier kick from the shoyu. The shoyu flavor does build up over time, flattening the meal’s taste towards the end. However, this is where the yuzu pepper comes in handy. You’re recommended to add a tiny scoop at the edge of your bowl and mix it in gradually during your meal. A portion about the size of 1/4 of a small pinky is enough to balance the broth really well. It adds a subtle yet refreshing sourness, a tinge of bitter undertone, and a mild burning aftertaste from the pepper.
Meat: 15/20
The confit-style duck slices are tender but maintain a nice chewy and juicy mouthfeel. The meaty duck flavor stands out well against the clean-tasting soup, making it an enjoyable complement to the dish.
Topping: 10/10
The other toppings are fantastic and align well with the shop’s name, “Duck and Negi.” Displayed prominently before you enter is a poster showing the “Negi of the Month,” and you get to choose 2 out of 3 as additional toppings. We went with the first and third options from left to right. The Maruta Shironegi, the first from the left, was the standout— a large, white leek that’s soft, tender, and sweet. It reminded us of Taiwan’s famous 3-Star Leek (三星葱). While the other toppings didn’t leave as strong of an impression, they still did their job well. The bamboo shoots were tender yet crunchy with a subtle sweetness, and the smaller, regular-looking green negi added a fresh, piquant fragrance to the meal.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
