Menya Kaijin Shinjuku

Located just a 30-second walk from Shinjuku Station's Southeast Exit, on the second floor of a building, this is a specialty restaurant dedicated to fish bone broth shio ramen. The clear, golden soup, simmered daily from the bones of various fish like red sea bream, splendid alfonsino, conger eel, and yellowtail, offers a profound flavor with multiple layers of seafood umami. Instead of chashu pork, the ramen is topped with distinctive red and white chicken meatballs and shrimp dumplings, with Japanese herbs such as shiso and myoga providing a refreshing accent. A must-try is the 'Heshiko Yaki Onigiri' (grilled rice ball with fermented mackerel) set, which you crumble into the leftover soup to enjoy as a flavorful finish. Open until late, usually around 11 PM, it's also an excellent choice for a comforting bowl after an evening out.

1. **Before Entering (If there's a queue)** If there's a queue outside the store, please first join the line. While you are in line, a staff member will come to take your order. Please tell them "Ara-daki Shio Ramen" and, if you wish, "Heshiko Yaki Onigiri." 2. **Entering & Ordering** Please take a seat at the counter as guided by the staff. Payment is made after your meal, and can be done with cash or PayPay (credit cards and electronic money are not accepted). 3. **Seating & Receiving** Please wait at your counter seat until your ordered ramen is served. 4. **Others** If you ordered the "Heshiko Yaki Onigiri" as part of a set, a specialty of this shop is to put it into the leftover soup after finishing your ramen and break it up to eat.

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