Following “Kairyu Hakata Honten” in Fukuoka, “Kamome Shokudo” in Kesennuma, Miyagi, will open its 23rd branch from October 3 (Tue) to October 30 (Mon), 2023. In the past, the restaurant was revived at the museum as a reconstruction project after the Great East Japan Earthquake, and after graduation, it returned to Kesennuma to open. It is now a tourist resource that is loved by the locals but also frequented by people from outside the prefecture.
Introduction of Kamome Diner
Kamome Shokudo is a long-established diner established in 1942 in Minamimachi, Kesennuma City. The restaurant was very busy with people coming and going from Kesennuma fishing port, people working for fish processing companies, and students.
When it began serving ramen around 1955, it quickly became the most popular menu item, and the restaurant continued to be loved by local customers.
Then, on March 11, 2011, the ruins of the restaurant were completely destroyed by the tsunami that followed the Great East Japan Earthquake.
Ramen at Kamome Shokudo
Soup
The key ingredient is a special sauce made by salting seafood for two whole days and combining water, sake, and kelp. A double broth based on chicken stock with niboshi (dried sardines) and kombu (kelp) added. Accented with oil made from Kesennuma’s local saury, this salted ramen reminds one of the sea of Kesennuma.
Noodles
The noodles are medium thin and frizzy. The noodles are moderately frizzy and lift well, strengthening the sense of unity between the soup and the fragrant oil.
Ingredients
Mr. Chiba was the first to introduce a half-boiled egg into his ramen.
The boiled egg, cut in the style of Iwate’s local snack “Kamome no Tamago” (seagull’s egg), is soaked in kombu broth, which takes a lot of time and effort.
