Every neighbourhood needs a proper ramen-ya, and now, thanks to Kameya, the Rocks finally has one to call its own. The signature bowl here contains a frothy broth made from both chicken and pork cooked for 24 hours, but there are other interesting variations, including a tonkotsu fish soup with bonito and a luxurious seafood ramen made with scallops, prawns and salmon. The lesser-known but ultra-traditional tsukemen, or dipping ramen that comes with the broth and the trimmings on the side, is also available, as is the dry noodle dish known as mazesoba.
Staples like donburi, gyoza and karaage chicken are on call, too, and once dinner time rolls around a more elaborate selection of sushi, sashimi and fusion-style share plates (edamame hummus, anyone?) come out to play.
