Duramentei, Tsukihi… Kameido has quietly turned into a fierce battleground for ramen shops! The other day, when I visited Duramentei, I noticed a new ramen shop had popped up nearby. A friend who had already tried it said, “This place is really good!” So, I decided to give it a shot for lunch. The place is called Sandaime Zenpei (三代目 善平).
The owner, who spent 20 years as a chef at a kaiseki (traditional Japanese multi-course) restaurant, has opened this ramen shop specializing in tilefish (amadai) ramen. Tilefish is a high-end delicacy often served at upscale sushi restaurants…
The shop has about four tables and a counter. The counter seating, with high stools, gives off a live kitchen vibe. Overall, the atmosphere feels more like a cozy dining spot than a typical ramen joint. You’ll find a ticket vending machine right next to the counter.
It’s more about how you enjoy the foods here. There are two types of ramen: Shio (salt-based) Amadai Ramen and Shoyu (soy sauce-based) Honmaguro Ramen. The Amadai Ramen is especially popular. As for rice dishes, there’s the Honmaguro Donburi (fresh tuna rice bowl), which my friend insisted was a must-try — and after tasting it, I completely agreed. The combo of ramen and the tuna bowl costs around 2000 yen, but it’s worth every yen.
And here it is — the Amadai Ramen. Yes, it’s on the pricey side, but hey, amadai is a premium delicacy! Just look at these toppings! The side of roast beef (arranged like a blooming flower!), condiments (green onions and myoga ginger), and the soft-boiled ajitama (seasoned egg). The egg, in particular, had a creamy, custard-like texture I’ve never experienced before — it’s a must-try!
And check this out — the Amadai Matsukasa-yaki (crispy tilefish with scales) on top of the soup! The fish is tender and fluffy, while the crispy scales add a delightful crunch.
The pale golden broth is infused with the rich essence of amadai — delicate yet deeply flavorful. Honestly, this tastes more like something you’d expect from a high-end kaiseki course than a bowl of ramen. It’s luxurious!
The noodles have a firm, almost crunchy bite, which surprisingly pairs well with the clear, elegant broth. The light yet umami-rich flavor makes it a ramen that even older patrons can enjoy. In fact, I noticed that compared to spots like Fujisaki or Duramentei, the clientele here was slightly older.
Next up, here’s the Fresh Honmaguro Donburi. Just look at that marbled toro! Silky, premium fat with a refined flavor. I wished I could have had this in a full-sized rice bowl. The rice was plain white rice. It might have been a coincidence, but at this time, the rice was quite hot, and the part of the tuna that touched the rice had turned slightly white. So, when your bowl arrives, it might be best to separate the tuna from the rice first, just in case. That said, it was absolutely delicious!
About
Name Sandaime Zenpei
Open Lunch, Dinner
Reservation Unavailable
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