A favorite for those wanting a lighter but equally refined experience. This version emphasizes the sweet-briny notes of the sea bream and hamaguri clams, resulting in a crystal-clear broth that is remarkably refreshing. It's finished with white truffle oil and a dash of house-made ginger scallion paste. Reviewers highlight its clean finish and the superior quality of the seafood aromatics.
Tips from diners
This is the most 'oceanic' bowl on the menu. The sea bream flavor is subtle but beautiful. It pairs perfectly with the tender chicken char siu they use as a topping.
The quintessential bowl at Konjiki Hototogisu. The broth is a masterpiece of layering—simmered with pork and chicken for richness and then infused with a concentrated, sweet-briny stock made from hamaguri clams. It's finished with a dash of high-quality black truffle oil and porcini mushroom flakes, which provide a deep earthy aroma. Reviewers consistently praise its incredible complexity and the way the different elements integrate seamlessly. It is widely cited as the best 'New Wave' Shoyu ramen in Japan.
Tips from diners
Take the first few sips of the broth before mixing in the truffle oil and porcini flakes on top. You'll be able to taste the incredible clarity of the clam stock first. The noodles are thin and have a perfect, lacy texture.
Frequently cited as one of the best ramen eggs in the city. They use specific organic eggs with vibrant orange yolks, marinated and then lightly smoked to match the intense flavors of the broth. The yolk is perfectly jammy—never runny or hard. It is a mandatory addition to any bowl.
Chef Atsushi Yamamoto's Konjiki Hototogisu is a foundational pillar of the 'New Wave' Tokyo ramen scene. After years in a tiny Hatagaya space, it moved to a sleek, modern location near Shinjuku Gyoen and earned a Michelin star. The kitchen is celebrated for its highly technical three-protein broth—combining pork, chicken, and a concentrated hamaguri clam stock—finished with refined ingredients like black truffle oil and porcini flakes.
The line can be 60-90 minutes, especially on weekdays. They don't take reservations and use a traditional ticket machine. Arrive at 10:30 AM (before the 11:00 AM opening) to walking right into a slot. They often sell out by 2 PM.
The shop is tucked away in a quiet side street near Shinjuku Gyoen National Garden. It's a very peaceful area compared to the main Shinjuku station. Combine your visit with a walk in the park—it's the perfect post-ramen stroll.
The interior is sleek, modern, and very quiet. It feels more like a high-end boutique than a ramen shop. It's best for solo diners or pairs—large groups will likely have to wait for separate seats.
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