[Tokyo, Tsukiji] Kaki to Kai — Noko Kaki Ramen (Rich Oyster Ramen) + Cheese Risotto, ¥1,510 [Visited May 2026]

Store Information

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Kaki to Kai (Tsukiji/Ramen)

★★★☆☆3.68 ■A unique taste that uses luxurious oysters from Hiroshima and condenses the flavor using a unique manufacturing method ■Budget (night): ¥1,000 - ¥1,999

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Visit and Queue Information

I connected around 20:40 and there are 10 people waiting.

There were a lot of foreign tourists, probably because of the Tsukiji location, which is close to Ginza.

Since it was Golden Week, there were a lot of Japanese people, and I got the impression that the number was about 50/50 foreign tourists.

Since there are a lot of tourists, there are many families visiting in groups of 3 to 4 people, and the waiting time was long due to waiting in line to secure seats.

Due to seating issues and foreign tourists being slow to eat, the overall impression is that the turnover rate is a little low.

Purchase your meal ticket first and then join the line.

There are chairs next to the ticket machine and in front of the store, and you basically sit there and wait.

There are posted notices, so you just have to follow them, and the staff will come to check on you periodically, so just follow the instructions at that time.

Ordering and Payment

Although there are many foreign tourists, please note that the ticket machines only accept cash.

Menu

The menu focuses on ramen made with oysters.

In addition to the ramen where you can enjoy the flavor of oysters, we also offer risotto to finish the meal.

Oyster ramen + risotto

This time, “Noko Kaki Ramen (Rich Oyster Ramen) (1,160 yen)” and “Cheese Risotto (350 yen)” I ordered.

The rice bowl was served in about 5 minutes after being seated.

So let's have it.

Soup

First, let's start with the soup.

You can really taste the oysters.

The base feels like shellfish soup, and the oysters are added to it.

Rather than relying solely on oysters, the flavor is based on the umami of the shellfish, with the flavor and umami of the oysters coming through.

It's a pretty delicate soup.

However, although it is topped with kaiware, it has a strong flavor, so I got the impression that it stood out a little compared to the delicate soup.

For the same reason, I personally thought green onions were a little too strong.

Although the soup itself is delicious, I'm a little concerned about the presence of flavored vegetables.

Noodles

The noodles are made by Mikawaya Seimen.

Medium thick noodles.

It has a chewy texture.

It seems like thin noodles are often paired with delicate soup stock, but these are medium-thick noodles.

By using medium-thick noodles, you can really feel the presence of the noodles.

The oysters give it a slightly creamy and rich taste, so it goes well even with medium-thick noodles.

Chashu (Braised Pork)

Char siu is roast.

I can really feel the flesh.

Adding the flavor of meat to the oyster or shellfish soup creates a slight change.

The soup itself is seafood-based, so the addition of chashu makes it more satisfying.

It wasn't too strong, but had just the right amount of presence in the overall ramen.

Cheese Risotto

At the end is ``Cheese Risotto”.

The restaurant's recommended way to eat it is to pour an appropriate amount of the soup over Cheese Risotto, but I didn't hesitate to pour it into the soup.

The creaminess of the oysters is combined with the richness of the cheese, resulting in a very rich dish.

This is delicious.

Risotto is pretty good in the sense that you enjoy the soup to the very end.

I think you'll be much more satisfied if you eat risotto than just ramen.

This is a must-order for me personally.

Impressions and Rating

It was a cup where you could fully enjoy the flavor of Kaki to Kai.

I like that it has the flavor of oysters, but isn't too heavy.

And the risotto is a must.

The creaminess of the oysters and the richness of the cheese add to the satisfaction level.

Rather, I think it's a complete menu that includes risotto.

Since it was a Golden Week holiday night, there were many foreign tourists and families, so the wait time was long.

I get the impression that the turnover rate is not that good, so it would be a good idea to visit with plenty of time.

If you want to eat a little different ramen around Tsukiji or Ginza, this is the restaurant you should consider.

Summary