WHAT WE ATE
- Shrimp Tomato Ramen – 95/100, Tokyo, 10 July 2025
A short walk from Shinjuku Station, Tokyo Ebi Tomato brings a fresh twist to the ramen scene in Tokyo with its bright shrimp-and-tomato broth. This compact Shinjuku spot is all about blending rich seafood depth with vibrant tomato tang—resulting in a bowl that’s as visually eye-catching as it is intriguing on fans’ radars.
If you’re exploring ramen in Tokyo and keen on dishes that mix seafood flavors with a splash of brightness, this shop is one to note. It’s casual, centered around bold concepts, and worth visiting on foodie instincts alone—especially if you’re curious about where prawn ramen can go when it isn’t just a side character.
Shrimp Tomato Ramen: 95/100
Noodle: 35/35
The noodles are medium thin, straight, and lean toward the low hydration type. Served al dente, they’re firm throughout with a satisfyingly snappy bite — almost pasta-like in mouthfeel. The texture is on point, offering good resistance without being tough.
Flavour-wise, the wheat taste is prominent enough to stand its ground in the rich broth. There’s a faint alkaline note if you look for it, but it blends in with the shrimp’s natural brininess so well that it doesn’t stick out. Solid performance all around.
Soup: 35/35
If you’re sensitive to shellfish, this isn’t for you. The shrimp aroma is loud — it hits you before the bowl even lands on the table.
Despite being called “Shrimp Tomato Ramen,” this is clearly a shrimp-first broth. Tomato plays a supporting role — way in the back.
The broth leads with a sharp, punchy hit of shrimp — almost like a bisque dialed up with umami. It’s intensely briny in the best way, and that flavour doesn’t let go. It’s followed by a savoury body, then a soft undercurrent of tomato sweetness that rounds off the edges. Right at the end, there’s a subtle hint of spice — not enough to call it spicy, but enough to notice.
This is a rich, dense broth, clocking over 10 brix. Honestly, it feels heavier than many tonkotsu bowls. According to my wife — who’s very particular about crustacean-based dishes — this might be the ultimate shrimp ramen. It’s the kind of broth you’ll finish too quickly and regret not having more of.
Meat: 20/20
The chashu is a single large, thin slice — likely a shoulder cut, mostly lean with light marbling.
What stands out is the texture. It’s incredibly tender, with a moist, almost fluffy, spongy feel that’s rare in pork cuts. There’s also a curious berry-like fruitiness in the flavour — not artificial, just a soft tang that surprisingly works well to lift the heavy shrimp broth. One of the more unique chashu experiences I’ve had.
Other Toppings: 5/10
Toppings here are a deliberate blend of east and west, and while they don’t steal the show, they play interesting supporting roles:
- Fresh baguette: Soaks up the soup beautifully and offers a Western-style contrast. Almost like dipping bread in bouillabaisse.
- Juicy cabbage: Crunchy and clean, more than just filler. Its light vegetal flavour helps offset the richness.
- Toasted sesame: Scattered across the bowl — subtle, with gentle nuttiness that only comes through when you get a bunch in one bite.
- Negi: More of a garnish here — the soup is too strong for them to shine.
- Dried shrimp flakes (in the non-baguette version): Adds a concentrated umami punch that likely deepens the broth even more.
- Marinated egg (add-on): Skippable unless you’re a die-hard egg fan. Standard savoury-sweet marination, nothing exceptional.
Summary
This isn’t a bowl for the faint-hearted. The shrimp flavour is intense, but in a deliberate, well-executed way. The noodles are solid, the broth is layered and unapologetic, and the chashu is a pleasant surprise. If you love seafood ramen — especially shrimp — this one’s worth going out of your way for.
DISCLAIMER
One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉
