Clam Ramen in Shimokitazawa: Mikawa's Shio vs. Shoyu, Compared
- 15 hours ago
- 2 min read
Clam ramen isn't something you run into often. You could spend a day in a station as big as Shibuya and not find a single shop doing it. So it says something that in Shimokitazawa — one of them happens to be built entirely around clams.
Kaimen Mikawa (貝麺みかわ) sits right by the station, which makes it an easy one to fold into a day out in the area either way.
The Broth: Clams, Scallops, and a Beef Backbone
The broth is built from Hamaguri clams, Manila clams, and scallops, backed up with beef stock for some added weight.
The menu keeps it simple: shoyu or shio, relatively thin noodles either way, and which one you order comes down to what kind of clam experience you're after.
Shio vs. Shoyu: Two Takes on the Same Clams
Go shio and the clams get to be the main character. The broth is lighter, more transparent, and the shellfish sweetness comes through almost unfiltered (along with the beef flavors).
Go shoyu and the dynamic flips. The seasoning steps forward and works with the clams and you get this back-and-forth between the shoyu's saltiness and the clam sweetness that keeps trading the lead bite to bite. Two flavors, same base but different bowls.
The Chashu Lineup
Texture-wise, the shop rounds things out with three separate preparations of chashu — pork shoulder, pork belly, and chicken breast — so you're not eating the same bite of meat three times over.
Mikawa: Clam Ramen You Don't Expect to Find in Shimokitazawa
If I'm picking a side, shio is the clearer look at what the shop's going for. Shoyu isn't a step down, just a different answer to the same question.
Either way, it's a solid detour if you're already in Shimokitazawa and want ramen (clam ramen, that is) you won't easily find elsewhere.
