If you’ve ever Googled "Best Ramen in Tokyo," Ginza Kagari has definitely popped up. It used to boast a Michelin Bib Gourmand, but that little red sticker is nowhere to be found these days—and honestly, that should have been my first warning sign.
Kagari specialises in Tori Paitan, a style of ramen that’s a bit of a rarity compared to the usual soy or pork. Think of it as the chicken version of Tonkotsu; the bones are boiled for hours until the collagen and fat emulsify into a thick, milky-white, creamy soup.
On paper, it sounds like a dream. In reality? It’s a bit of a "meh" in a fancy bowl. The broth is undeniably thick and creamy, but it lacks any real layers or depth—it’s just a one-note chicken punch and taste quite like a Campbell's cream of chicken soup. I also dislike the idea of addling truffle oil. The chicken toppings were the real heartbreak; they weren’t tender or juicy, just standard, uninspiring bits of bird. If you do find yourself trapped in their queue, I actually recommend the Tsukemen (dipping noodles) instead. The soy-based dipping soup has a lot more character.
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| Really average ramen |
Kagari specialises in Tori Paitan, a style of ramen that’s a bit of a rarity compared to the usual soy or pork. Think of it as the chicken version of Tonkotsu; the bones are boiled for hours until the collagen and fat emulsify into a thick, milky-white, creamy soup.
On paper, it sounds like a dream. In reality? It’s a bit of a "meh" in a fancy bowl. The broth is undeniably thick and creamy, but it lacks any real layers or depth—it’s just a one-note chicken punch and taste quite like a Campbell's cream of chicken soup. I also dislike the idea of addling truffle oil. The chicken toppings were the real heartbreak; they weren’t tender or juicy, just standard, uninspiring bits of bird. If you do find yourself trapped in their queue, I actually recommend the Tsukemen (dipping noodles) instead. The soy-based dipping soup has a lot more character.
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| I found it is actually better than their signature chicken broth |
Ultimately, it feels like a shop that's using its old fame to monetise the tourist crowd. At ¥2,000 a bowl, you’re paying for the Ginza postcode and a memory of what used to be great.
Rating
Food: 2.5/5 - Creamy broth with no soul and chicken that felt a bit sad and dry.
Service: 3/5 - Fast and efficient, but definitely feels like they’re just churning through the queue.
Decor: 4.5/5 - Very sleek, modern, and high-end—more like a boutique than a ramen shop.
Value: 2/5 - ¥2,000 for average ramen is a tough sell when Tokyo is full of ¥1,000 masterpieces.
Overall: 3/5 - Fine if you’re passing by with no queue, but don't waste your precious holiday time waiting.
Verdict: A stylish Ginza spot riding its past glory; the broth is thick but boring, making it overpriced tourist-bait in a city of better bowls.
Estimated Cost: ¥1,800 – ¥2,500 per person.
Info:
6 Chome-4-12 Ginza, Chuo City, Tokyo 104-0061
Rating
Food: 2.5/5 - Creamy broth with no soul and chicken that felt a bit sad and dry.
Service: 3/5 - Fast and efficient, but definitely feels like they’re just churning through the queue.
Decor: 4.5/5 - Very sleek, modern, and high-end—more like a boutique than a ramen shop.
Value: 2/5 - ¥2,000 for average ramen is a tough sell when Tokyo is full of ¥1,000 masterpieces.
Overall: 3/5 - Fine if you’re passing by with no queue, but don't waste your precious holiday time waiting.
Verdict: A stylish Ginza spot riding its past glory; the broth is thick but boring, making it overpriced tourist-bait in a city of better bowls.
Estimated Cost: ¥1,800 – ¥2,500 per person.
Info:
6 Chome-4-12 Ginza, Chuo City, Tokyo 104-0061
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