This is the signature creation from an ex-French bistro chef, and it shows in the technique. The broth is a honjozo soy sauce base (traditionally brewed) married with vegetable broth, then finished with ginger confit oil that adds an aromtic, slightly peppery note. The hand-kneaded whole wheat noodles from Kanno Seimen are thin and absorb the broth perfectly. It's lighter than tonkotsu, more refined than standard shoyu, and the ginger sets it apart from every other ramen in Shinjuku. First-time visitors should order thin noodles (not thick) - they're the chef's preferred pairing.
The 'supreme' (tokusei) version of the ginger shoyu ramen comes with additional toppings: more chashu pork, an extra marinated egg, and possibly fresh menma. It's designed for those wanting a more substantial bowl without ordering a separate side. The broth and noodles remain the star, but the enhanced toppings make it a complete meal. At ¥1,250, it's a bargain for the quality.
This is the wild card - a ¥1,800 set that pairs the signature ramen with a separate dish of A5 Kuroge Wagyu served seared on top of rice in a traditional seiro (bamboo tray). The wagyu is sliced thin, barely seared, and melts on the tongue. Eating high-quality wagyu, then alternating back to ginger shoyu ramen is an unusual flavor exploration that somehow works - the richness of the beef, the aromatic ginger broth, the contrast of hot and slightly cool rice. It's fusion done thoughtfully.
Abura-soba (literally 'oil noodles') is a noodle dish without broth - instead, thick noodles are tossed with a mixture of oils, garlic, vinegar, and spices. Dame na Rinjin makes this with their proprietary blend, adding ginger notes. It's a soup-less ramen that's heavy, addictive, and different from their signature. Good for those wanting something distinct or less soup-focused. The thick noodles hold up better to the oily, garlicky sauce.
For warm months or those wanting a different experience, Dame na Rinjin offers their signature ginger shoyu as a tsukemen (dipping noodles). The concentrated broth sits in a small bowl, and you dip each bite of noodle. This format highlights the intensity of the ginger oil and allows you to taste the broth separately from the noodles. The noodle texture remains the star - hand-kneaded, slightly al dente, wheat-forward.
Dame na Rinjin (literally "poor neighbors") is a Shinjuku ramen shop created by a former French bistro chef who swapped haute cuisine for handmade ramen. The signature is ginger shoyu ramen - a vegetable broth blended with naturally-brewed dark soy sauce and finished with fragrant ginger oil, paired with hand-kneaded whole wheat noodles from Kanno Seimen. The cool underground space features NY-artist graffiti. Free toppings include unlimited eggs and seaweed. The ¥1,800 set pairs ramen with A5 Kuroge Wagyu seared on rice - a wild fusion that somehow works.
Located one minute from Seibu Shinjuku Station in Kabukicho. The underground space has cool graffiti walls and a hip vibe - very different from traditional ramen shops. It's designed for lingering, not rushing.
You can choose thick or thin noodles. The chef recommends thin (and it's the standard), but thick is available if you prefer chew over delicacy. The thin noodles absorb broth better and are paired with the signature ginger shoyu.
Unlimited marinated eggs and seaweed are FREE - grab as much as you want from the topping station. Chinese chives mustard is also free. Build your own bowl experience at no extra cost. This alone makes it a good value.
The ¥1,800 A5 Kuroge Wagyu set is unique to this shop - it's ramen paired with seared high-grade beef on rice. Sounds odd but it works. If you want to try something no other ramen shop does, order this.
Opens 11 AM weekdays, 10:45 AM weekends. Lunch rush is 12-1 PM. If you arrive after 1 PM, it's quieter. Evening fills again 6-8 PM. Most of the seats are counter - good for solo diners or small groups.
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