Caemon delivers a rich chicken soup ramen experience, thanks to the prowess of its master whose influence and passion for the toripaitan style has spread to over 1,000 stores.
Using carefully selected torigara (chicken bones) that is boiled then simmered for over 4 hours, Caemon creates a rich, deep flavoured chicken soup that is worth experiencing. With its calcium and gelatin, it's a nutritious soup too that comes in a variety of styles: white, red and black – all ¥790. The red ramen is a spicy alternative, whereas black introduces a 'burnt' soy sauce/miso blend.
Charsiu-powered versions of these bowels can be had for ¥990, with additional toppings also available, including extra char siu (¥300), seaweed (¥150), rice (¥150), soft-boiled ajitama egg (¥100), green onions (¥100), as well as extra noodles or 'kaedama' (¥150).
In the afternoons from 4pm, Caemon also serves a few izakaya-type sides, including steamed chicken with Szechuan pickled vegetables, steamed dumplings, edamame and karaage fried chicken: perfect to go with their drink menu of draft beer, whisky and shochu.
