This ramen restaurant in the basement of Kitte Marunouchi is run by Zot Inc., the company behind the unconventional Damena Rinjin ramen shop in Kabukicho, so you can expect some unique bowls of noodles here.
Kaneda’s signature chintan soba broth is made from five kinds of stock including mackerel, dried bonito and iwashi (sardines). It’s flavourful but much lighter than the average ramen. Each bowl of noodles is topped with bamboo shoots and leeks as well as thin slices of roast beef and pork char siu that have been slow cooked with a special sauce. You can even request to add on seaweed or raw egg.
For big eaters, we recommend ordering the beef hitsumabushi on the side. You’ll get a bowl of rice with generous slices of roast beef, which you’ll pour in dashi stock and eat it like an ochazuke.