[Tokyo, Shinjuku] Ramen Kamo to Negi Shinjuku — Kamo Ramen Tokujo (Premium Duck Ramen) + Nomeru Oyakodon (Silky Chicken and Egg Rice Bowl), ¥1,960 [Visited September 2025]

Store Information

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Kamo to Negi Ii Lumine Shinjuku Branch (Shinjuku/Ramen)

★★★☆☆3.58 ■Ii Lumine inside JR Shinjuku Station ■Budget (night): ¥1,000 - ¥1,999

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Visit and Queue Information

Since it is a popular store, there is a long line.

First, you stand in line, and as the line progresses, you will arrive in front of the ticket machine, so purchase your ticket at that time.

I get the impression that the line lasts about 20 to 30 minutes during peak lunch hours on Saturdays and Sundays.

We recommend that you visit with plenty of time to spare.

Ordering and Payment

Menu

It is an easy-to-understand menu that allows you to see at a glance what will be added when you set it to upper or special higher.

Kamo Ramen (Duck Ramen) (special)

This time, “Kamo Ramen (Duck Ramen) (special) 1,580 yen” and “Nomeru Oyakodon (Silky Chicken and Egg Rice Bowl) (380 yen)” was selected.

If you choose ramen, you can choose the type of green onion, and I chose white onion and round white onion.

The types of onions seem to change every month.

By making it special, wonton and duck confit will be added to the default 2 pieces, +2 pieces, Ajitama (Seasoned Egg), and menma will be added.

Default toppings and wontons are served on the ramen.

Additional duck confit, Ajitama (Seasoned Egg), and menma will be served on a separate plate.

Around 12:40, we connected to a line of about 10 people, were seated at 13:00, and were served immediately after being seated.

Let's get it then.

Soup

As the name suggests, the soup stock is made only from duck and green onions, so you can feel the flavor of the duck and the sweetness of the green onions, with a slight kick of kaeshi.

If I had to describe it in one word, it would give the impression of a light and bland duck hotpot.

Noodles

Thin noodle straight type.

As you can see the lumps, it also contains whole wheat flour, and you can feel the aroma of wheat.

The soup is relatively light, so the flavor of the barley stands out even more.

duck confit

This is the position of char siu.

Confit is a French cooking method that involves slowly simmering food in low-temperature oil.

Recently, there is a method of putting meat and olive oil in a ziplock bag, cooking it at a low temperature in a low-temperature cooker, and then browning it.

The meat is soft, and because it is rare, it has a bloody iron taste.

I think it's best to eat it early because the soup cooks easily.

Wonton

Wonton has a weak impression of bean paste and gives the impression of a chewy dough.

Personally, I like it because the volume of the filling makes it feel more like wonton than water Gyoza (Dumplings).

Flavored egg

Although it is half-boiled, it is well-cooked for a half-boiled state.

It looks black and gives the impression that it has a strong taste, but it is surprisingly light.

Nomeru Oyakodon (Silky Chicken and Egg Rice Bowl)

The use of chopped onions is impressive.

I had always thought that drinkability came from the degree to which the eggs were half-cooked or the degree to which the meat was cooked. .

It came from Tsuyudaku. .

It's not Nomeru Oyakodon (Silky Chicken and Egg Rice Bowl), it's Tsuyudaku Oyakodon. .

It tasted like a normal oyakodon, so I didn't feel any need to order it unless I was hungry and wanted to add some rice.

Impressions and Rating

I think duck to green onion is delicious overall.

However, unless you are visiting Tokyo for sightseeing, I don't think you need to wait in line for 20 to 30 minutes during peak lunch hours. .

If you're transiting to Shinjuku and just happen to find it empty, I think it's a good place to go because you can easily find delicious ramen.

Summary