Chef Masashi Nagasaka who runs Ebimaru does not have any training in ramen. It’s his experience in French cuisine that led to the creation of this luxurious bowl of lobster noodles. The soup, which is the star here, is actually a rich and creamy lobster bisque that wouldn’t look out of place in a French restaurant. It’s made with Canadian lobster, brandy, wine and a plethora of herbs, vegetables and spices on a base of chicken broth.
The most popular item on the menu, the whole lobster ramen (¥6,180, or ¥6,280 with cream) is a feast. It comes with a whole lobster (pan-fried and then roasted in the oven), slices of pork and chicken, chopped onions, and strangely, a smear of sour cream on a piece of baguette. The sour cream does help tone down the bold and punchy taste of crustacean, but we much prefer to add in the chilli oil to boost those sweet, roasty, shrimpy flavours instead.
While we know it’s hard to resist licking the bowl clean, make sure to save some of the bisque for part two. Order a small serving of rice, a raw egg yolk and shrimp (¥600), pour in the leftover soup, let the waiter grate a heap of cheese over it, stir to mix, and you’ll have an exquisite risotto.
Since the ramen here is built around the lip-smacking bisque, you can still enjoy Ebimaru's signature flavour without breaking the bank. The Basic Lobster Broth Ramen will only set you back ¥1,380 and it has everything – minus the whole lobster, of course.
