After returning from overseas, I visited the restaurant around 12:00. The restaurant was about half full with no line. I purchased the Clam Dashi Tsukemen (850 yen) and added White Negi topping (100 yen) at the ticket machine near the entrance, then sat at the counter seat. The restaurant was out of extra onions. After waiting for about 7-8 minutes, I was served the dish shown in the photo. The noodles were medium-thick, flat curly noodles. They were cooked quite firm, with a chewy texture rather than being soft. The noodles were tight and had a good bite to them, quite delicious. The dipping sauce was made with clam dashi and chicken clear soup, with a soy sauce base. It had a slight acidity and chicken flavor at first, followed by a strong clam flavor. There was no strange sweetness, spiciness, or sourness, just a perfectly seasoned broth. The scallop and clam flavors were concentrated, giving a strong seafood aftertaste. The toppings included chashu, spinach, negi, seaweed, and the added white negi topping. Overall, I found this restaurant to be a perfect match for my taste. The dish started with a chicken and soy sauce flavor, then the clam flavor took over, resulting in a delicious combination. Most clam dashi dishes I've had before had the clam flavor in the background, but this one had a strong clam presence. The noodles, although resembling flat curly noodles, had a good chewy texture that I enjoyed. The chashu was not exceptional, but the seaweed and onions did a great job. I added the white negi topping since the extra onions were sold out, but I believe the extra onions would have been the best choice. There were various condiments on the table, including pepper, garlic, ginger, and yuzu pepper, but I found the dish so delicious that I ended up eating most of it without adding anything. Towards the end, I added garlic, which enhanced the richness of the dish. When I asked for soup refills, the chicken flavor dominated, overshadowing the clam flavor. Some reviews mentioned that the chicken flavor was strong, and if the ramen soup was similar, then the tsukemen would definitely be more delicious.

Lunch set for ¥1000. It's been a while since I had the clam soup ramen, "Kaimi-style," at the Asakusa store. The taste is as great as ever, and the staff's service is excellent. Even though the place was full today because nearby shops were closed, the female staff members were friendly and efficiently served and cleared the tables. I enjoyed my meal. Asakusa 1 has great staff service.

In front of Asakusa View Hotel, my partner and I ordered the limited summer cold noodle dish at Kaide Dashi La Men Umimi-style. This might be the last time this year. - Soup: The chilled soup had a strong flavor of scallops and a rainbow-colored oil extracted from oysters and clams, giving a refreshing and delicious taste. I added some water to dilute the slightly increased saltiness compared to last year. - Noodles: The fine whole wheat noodles had a great texture and went well with the chilled dish, providing a good mouthfeel and a nice blend with the soup. - Ingredients: The dish included fresh and boiled scallops, shell-on clams, low-temperature chashu pork and chicken, and stem wakame seaweed, which added a nice touch. This year, the soup's saltiness was higher, so having it as it is was the best choice. We enjoyed it deliciously today as well.

I took an acquaintance to Asakusa View Hotel and ended up having ramen there. There aren't many places in Asakusa that stay open late, so it was a nice find. In addition to buying deli foods and alcohol at LIFE, trying the clam soup and miso soup at the restaurant was a great experience. Even though they both serve warm ramen, they have different noodle styles - flat and thin. The restaurant is quite spacious, so it seems to be convenient to dine in.

On a hot day, there's nothing like something cold. My friend and I ordered the limited summer dishes at Kaide Dashi Ramen Umi Kaze in front of Asakusa View Hotel: the chilled clam ramen and the chilled seafood noodles. Chilled Clam Ramen: - The soup is a rich and intense soy sauce-based clam broth, with a great addition of clam oil. It's delicious. - The whole wheat noodles are thin and have a great texture, perfect for the cold soup. - The dish is topped with around 30 small clams and stem seaweed, adding a nice touch to the flavorful broth. Chilled Seafood Noodles: - The chilled soup is refreshing, with a strong flavor of scallops and a rainbow-colored oil extracted from oysters and clams. It's delicious and slightly saltier than last year. - The whole wheat noodles are the same as in the clam ramen, providing a great texture and mouthfeel. - The dish includes fresh and boiled scallops, clams in their shells, low-temperature pork and chicken chashu, and stem seaweed as an accent. This year, I found the soup's saltiness to be just right, but I personally like to add a bit of lemon water to slightly dilute the flavor. Overall, we enjoyed our meal today.

When I asked the children what they wanted to eat, they said they wanted some refreshing cold noodles in a seafood style. So, we tried the summer limited cold noodles. The chilled soup had a strong flavor of scallops and a rainbow-colored oil extracted from oysters and clams, which enhanced the seafood taste. It was delicious and refreshing. The noodles were made from whole wheat flour and were thin, providing a good texture and a pleasant throat sensation. The toppings included raw and boiled scallops, shell-on clams, low-temperature pork and chicken chashu, and seaweed stems, which added a nice touch. Overall, we enjoyed our meal today as well.

My son was feeling a bit of summer fatigue and when I asked him what he wanted to eat, he said he wanted some refreshing seafood-style chilled noodles. So, we tried the limited summer cold noodles. Here is my review: - Soup: The chilled soup had a strong flavor of scallops, as well as a rainbow-colored oil extracted from oysters and clams, enhancing the flavor of the seafood. It was refreshing and delicious, although slightly saltier than last year. I added some lemon water to adjust the saltiness, which worked well. - Noodles: The thin, whole wheat noodles were perfect for the chilled dish, providing a nice texture and a refreshing mouthfeel. They absorbed the soup well and tasted delicious. - Ingredients: The dish included both raw and boiled scallops, shell-on clams, low-temperature cooked pork and chicken chashu, and seaweed stems, which added a nice touch to the overall flavor. Overall, we enjoyed our meal today as well.

I am not a person who makes progress, haha. It's been a while since I had clam miso ramen, in a seaside style at the Asakusa store. The vending machine at the store seems a bit tricky, but the cute staff will kindly explain everything to you. The owner and staff are very friendly. They make sure to greet each customer properly. The lunch costs ¥1000, but the taste and portion are excellent! Be careful, as it gets crowded after 12 pm.

On the way back home, I made a detour. Even though I didn't need to eat, I was drawn to the cold ramen and decided to go in. The cold soup had a strong clam broth flavor, and the ingredients included several clams, small scallops, and clam meat, as well as tender chicken breast and pork shoulder chashu that were delicious. I think they added chicken clear soup to the clam broth, which made it a bit oily when cold. The standout feature was the whole wheat noodles, with visible grains of wheat, flavorful and with a good chewy texture, very tasty. Thank you for the meal!

On hot days, nothing beats something cold. My partner and I ordered the limited summer cold noodles and cold clam miso ramen at Kaide Udon Asakusa View Hotel. 1. Cold Noodles: - The chilled soup had a strong flavor of scallops and was extracted from oysters and clams, giving it a rainbow-colored oil. It was refreshing and delicious, although the saltiness seemed a bit stronger than last year. - The whole wheat thin noodles had a great texture and went well with the soup. - The toppings included raw and boiled scallops, clams in shells, low-temperature pork and chicken chashu, and stem seaweed. I personally like to add lemon water to slightly dilute the taste. 2. Cold Clam Miso Ramen: - This dish had around 30 large clams, making it visually appealing and appetizing. - The soy sauce-based clam miso soup was rich and intense, with the cold soup and clam oil working well together. - The whole wheat thin noodles had a great texture and complemented the soup. - The toppings included a large amount of clams and stem seaweed, adding a delicious depth of flavor. Both dishes were delicious and we enjoyed them thoroughly.

On steamy hot days, nothing beats something cold. I tried the limited summer cold noodles at Kaidera Ramen Umimi style in front of Asakusa View Hotel. - Soup: The chilled soup had a strong flavor of scallops and a rainbow-colored oil extracted from oysters and clams, creating a refreshing and delicious taste. It seemed like the saltiness was a bit higher compared to last year, but it still tasted good even when diluted with water. - Noodles: The medium-thin noodles made from whole wheat flour were perfect for the cold dish, providing a great texture and smoothness that paired well with the soup. - Ingredients: The dish included both raw and boiled scallops, fresh clams in their shells, low-temperature chashu made from pork and chicken, and wakame seaweed stems as accents. Personally, I recommend adding soy sauce or yuzu pepper to the raw scallops, but this year, with the increased saltiness of the soup, they were best enjoyed as they were. Overall, it was delicious as always.

I visited this place after eating takoyaki. I had been curious about this restaurant for a while, and it was quite crowded around 8:30 pm. I ordered clam soy sauce ramen, scallop shumai, and draft beer. Even though I was already full from the takoyaki, everything was delicious! The shumai had a nice scallop aroma and the ramen had a tasty clam broth. I will come back next time when I'm hungry!

On hot days, nothing beats something cold. My companion and I ordered the limited summer dishes, the chilled clam ramen and the chilled cool noodles at Kaide Suihou in front of Asakusa View Hotel. This time, I chose the chilled clam ramen. 1. Chilled clam ramen: - Soup: A rich and intense clam broth base with soy sauce. The cold soup with clam oil works really well, making it delicious. - Noodles: The medium-thin noodles made from whole wheat have a good texture and go well with the soup. - Ingredients: The dish comes with about 30 clams and stem seaweed as an accent. The firm and flavorful clams, along with the rich clam broth, make it delicious. 2. Chilled cool noodles: - Soup: The chilled soup has a refreshing flavor with the essence of scallops, oysters, and clams extracted into a rainbow-colored oil. The seafood flavors are strong and tasty. - Noodles: Same whole wheat noodles as the clam ramen, which have a good texture and go well with the soup. - Ingredients: The dish includes raw and boiled scallops, clams in their shells, low-temperature pork and chicken chashu, and stem seaweed as an accent. Both dishes were delicious, and I enjoyed them thoroughly.

The ramen shop I was looking for was unexpectedly closed, so I stumbled upon this place. I decided to go with the standard soy sauce ramen. The broth was not bad, but I didn't feel like coming back for more. It was okay, but nothing special. The ramen seemed a bit oily. The salt ramen my friend ordered was a bit bland. Overall, the experience was just okay. I may not visit again. Ramen: △ Service: △ (Maybe they were busy, but the service was a bit lacking) Will I revisit: ✕

On hot days, there's nothing like something cold. I had the summer limited edition extra large serving of chilled noodles at Kaide Dashi Ramen Umimi-style in front of Asakusa View Hotel. This place is my go-to every warm season. The chilled soup, with its scallop and shellfish flavors, along with rainbow-colored oil extracted from oysters and clams, is refreshing and delicious. The saltiness seems a bit stronger this year compared to last year. The whole wheat medium-thin noodles have a nice texture and good throat feel when chilled. The toppings include raw and boiled scallops, shell-on clams, low-temperature pork and chicken chashu, and stem seaweed, which add accents. I recommend eating the raw scallops with soy sauce or yuzu pepper. Yuzu pepper is available on the table for flavor variation. Personally, I much prefer the chilled noodles over the warm ones! I enjoyed it deliciously today as well.

The restaurant is close to home and I like seafood, so I've been curious about it since it opened. I went in to have ramen, and I chose one with various toppings on a soy sauce base. It had a nice aroma. Compared to tonkotsu ramen, the flavor was more refined, so it might feel a bit lacking in richness. It was easy to eat, and I wonder if a salt-based ramen would be even more elegant? Thank you for the meal.

Today I went to Asakusa. I stopped by for dinner on my way home. The restaurant had a new interior and the staff were young. I bought a ticket for the special clam broth soy sauce ramen and clam rice. The clam broth soy sauce ramen had a nice soup with clam flavor, but the soy sauce seasoning was a bit overpowering. The noodles were thin and curly, and the low-temperature cooked chashu was moist. The seasoned egg had a light flavor. The clam rice was made with clam broth, but it could have been steamed a bit better for a nicer texture. If I have the chance, I would visit again. Thank you for the meal.

I visited around 12:30 on a weekday. The interior of the restaurant is clean and easy to use for people of all ages, with both counter seats and five table seats. The signature dish is clam broth ramen, but today I ordered the summer limited cold tantanmen and katsuobushi rice. The cold tantanmen may be a bit spicy for those who are not good with spicy food, but personally, I found the moderate spiciness enjoyable, with the texture of minced meat, green onions, and spinach keeping it interesting throughout. The katsuobushi rice is served on white rice instead of vinegared rice, and while it is delicious, it tastes as expected from its appearance. I plan to visit again in the future. Thank you for the meal.

This is a ramen restaurant on Kaminarimon Street at TX Asakusa Station, and they had a dish called clam broth, which I tried on a hot day. Despite the weather, I had it with warm soup. The noodles were thin and the broth was refreshing and delicious. The menu mentioned the restaurant's commitment to using carefully selected ingredients, and after reading that, I could really taste the quality. It was delicious. The clam broth is from Hokkaido, the noodles are made from domestic wheat. The soy sauce is from Hiroshima and Nara. I would like to go back if I have the time.

After drinking, the best drink ever♡♡♡ So refreshing! I always wanted to come in whenever I passed by, but I was always too full to eat, finally made it here♡ There's a ticket machine at the entrance, so you buy your ticket there, which was convenient because they accept cash and other payment methods! The interior is clean and has a nice counter too! I tried the soy sauce ramen and it was delicious! I'm not a fan of the modern style chashu, so I didn't eat it, but I'm sure people who like it would enjoy it! I'd love to visit again after drinking, thank you for the meal✨️

It's just a tasty salt ramen, but I'm not sure what its strong point is. It's a salt ramen with clam and scallop broth. It might be refreshing to eat after drinking alcohol. I didn't feel like it was a place I would come back to.