I’d heard that the oyster ramen at Kazami was really something, so I went to check it out.

The tray

Pretty modern, right?

Seasonal vegetables

With a clean, light ramen like this, vegetables make a nice topping too.

Kimagure gohan

It’s a rice bowl whose contents change from day to day; on this day it was shirasu (whitebait).

Oyster ramen

The soup really captured that distinctive, refreshing flavor of oysters. If you like oysters, this is a ramen I can strongly recommend. What’s impressive is that it’s just as good as the rich sake-lees ramen I had here before, even though the two have completely different characters. It’s the kind of place that makes you want to try the rest of the menu.

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