On this day, I finally decided to visit the ramen shop I’d been curious about for a while: Ramen Oyster and Shell (or Ramen Kaki to Kai / らぁ麺 牡蠣と貝), a place in Tsukiji known for its long lines. The shop opens at 10:00 AM, and I thought arriving about 10 minutes early would be enough to secure a seat in the first round, but that wasn’t the case!
Instead of being seated as soon as spots were available, the seating process for the second round felt more like a complete turnover of the first group. Perhaps this was due to the initial busyness right after opening. Anyway, I was seated in the second round. It’s located along Harumi Street, right at the Tsukiji 4-chome intersection. It’s easy to spot.
As the name suggests, this shop specializes in “oysters” and “shellfish” making these their two signature offerings. It’s a sister restaurant to “Kamo to Negi (鴨to葱)” a highly popular ramen shop in Ueno-Okachimachi, and its quality is guaranteed. For those craving something rich, the “Rich Oyster Ramen” is a must-try, while those seeking a lighter taste can opt for the “Light Clam Salt Ramen” They also offer rice dishes like Oyster Rice (¥200) and Cheese Risotto (¥250) to complement the ramen.
The restaurant features an L-shaped counter seating area, which is bright and clean. The counter tables have a tatami mat surface, adding a traditional Japanese touch. Many of the customers are foreign tourists, and the staff includes multilingual members who can speak English, Chinese, and other languages.
Even as a Japanese person, I found this setup delightful 🙂
The dish I was most excited to try was Rich oyster ramen. Oyster lovers can’t resist oyster ramen! Toppings include green onions, red sprouts, bamboo shoots, seaweed, roast pork, and a hint of lemon. At first, I set the lemon aside and took a sip of the broth—it had a slightly cloudy grayish hue, confirming the rich oyster essence. One sip, and the concentrated oyster flavor spread throughout my mouth. It’s the most intense oyster broth I’ve ever had. The soup is crafted from Hiroshima oysters using a unique method to maximize their flavor.
Adding a squeeze of lemon afterward brought a refreshing contrast to the flavor. The noodles are medium-thick and chewy, perfectly capturing the rich, creamy soup. Judging from the stacks of Mikawaya Seimen (三河屋製麵) boxes outside, the noodles are likely from there. They paired excellently with the broth. For those with room to spare, I highly recommend trying the “Cheese Risotto” (a rice dish using the remaining soup). If you do, let me know your thoughts!
This rich ramen pairs wonderfully with beer. While the shop tends to be crowded with foreign tourists, making it less appealing for some people who don’t wait such a long time, the flavor is undeniably amazing. If you’re an oyster lover, this is an absolute must-visit. By the way, I went on a Saturday morning, and it was incredibly busy. However, since the shop has continuous service throughout the day, visiting on a weekday (outside of lunchtime) should mean no long lines. I’ll definitely go on a weekday next time!
About
Name Ramen Oyster and Shell / Ramen Kaki to Kai (らぁ麺 牡蠣と貝)
Open Day through night
Reservation Unavailable
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