01 / ABOUT THE PLACE
About this place
Tucked into a side street in Sotokanda 3-chome, Kagemusha draws diners seeking a hearty, heaping bowl of noodles with the rich aromas of simmering meat and broth. The standard ramen pairs a sharp, non-emulsified soy sauce soup that keeps sweetness to a minimum with hefty, slightly flattened curly noodles and a towering mound of vegetables. With around 250 grams of noodles weighed before boiling, the portion is substantial, offering a rustic wheat chew in every mouthful.
The centerpiece is the thick-cut braised pork, notable for its meaty bite and well-judged seasoning. Pushing the pork into the hot soup to warm it through alongside the vegetables lets the savory tare seasoning and pork fat meld into an appetizing balance. Diners specify their preferences for vegetables (yasai), garlic (ninniku), and back fat (abura) when handing over their meal tickets, with an optional gari-mayo (garlic mayonnaise) topping available for an extra punch of rich flavor.
Aburasoba, Tsukemen, and Broth Varieties
Beyond the flagship soup noodles, the soupless aburasoba is a long-standing favorite, highlighting the bare texture of the thick noodles tossed directly in oil and tare sauce. Seasonal or lighter choices include a chilled aburasoba scented with aromatic scorched garlic, a niku tsukemen with braised pork submerged in the dipping broth, and a paiko chuka soba prepared without back fat.
Seating is centered around a counter, making it easy to concentrate on a meal on your own. Ordering is handled through a cash-only ticket vending machine, offering a quick, filling stop while shopping or working around Akihabara.
