Tokyo Food Page
šKakua/
Yoyogi: Ramen
¥3341-4100
¤Data
Miso ramen is preva-
lent in Japan, but
few shops truly
excel. It is an easy
dish to make; season
a thick soup with
some miso paste and
be done. But to make
a memorable bowl, a
ramen chef needs to
blend the right
amount of miso into
the right soup, and
pair it with the
right noodles and
toppings. Japan has
dozens of local
styles of miso, so
this can be quite a
task.

Kakua uses miso from
Niigata, known as
Echigo miso. The
master blends five
different misos from
the region to create
his thick miso ra-
men. The menu is
rather small, with a
miso ramen and a
curry miso ramen. Go
for the regular miso
(Y800) and top it
with whatever looks
good; cheese and an
egg are popular.
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Shibuya-ku, Senda-
gaya 5-29-27. 
Open 11am-11pm
daily.
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