Ramen, but make it French? You got it, says Salmon Noodle 3.0, a trailblazing ramen spot in the charming district of Kagurazaka, Tokyo. This spot sets itself apart by incorporating refined French techniques into its ramen, creating dishes that are both luxurious and comforting. With a commitment to using an entire salmon—from head to tail—it’s a culinary adventure not to be missed.
Why Visit Salmon Noodle 3.0
- Unique Culinary Fusion: Experience the novel blend of classic Japanese ramen with sophisticated French cooking techniques. The restaurant’s signature dishes, such as the White Salmon Ramen, feature French consommé and soy milk broth, presenting a unique take on traditional flavors.
- Sustainable Dining: Committed to sustainability, the restaurant utilizes every part of the salmon, from head to tail. This approach not only reduces waste but also highlights lesser-used parts of the fish in innovative dishes, offering a guilt-free gastronomic experience.
- Aesthetic and Atmosphere: Nestled in a cozy alley off Kagurazaka-dori, the restaurant’s interior is both spacious and chic. The stylish, yet inviting atmosphere makes it an ideal spot for both casual and sophisticated diners.
The Inspiration Behind Salmon Noodle 3.0
Salmon Noodle 3.0 was born from a visionary concept: to infuse the rich, intricate techniques of French cuisine into the humble, beloved Japanese ramen. The shop, which opened its doors in January 2022 in the vibrant Kagurazaka district of Tokyo, represents a daring culinary experiment. Its founder, a chef with over fourteen years of experience in French kitchens, envisioned a place where the depth of French cooking could meet the hearty, comforting nature of ramen. This vision was not just about creating a fusion cuisine but about elevating ramen to a gourmet dining experience accessible to a broader audience.
The chef’s background in French cuisine is pivotal to the shop’s identity. Trained in some of the finest French restaurants, he mastered the art of flavor balance and precision in cooking, which he now applies to ramen. His innovative approach includes the use of French cooking methods such as espuma (foam) to introduce a light, airy texture to the ramen broth, enhancing its flavors without overpowering the essential character of traditional ramen. By incorporating techniques like molecular gastronomy and using high-quality, carefully sourced ingredients, the chef ensures that each bowl of ramen offers a novel experience that challenges and delights the palate.
This innovative blend of French and Japanese culinary traditions at Salmon Noodle 3.0 goes beyond mere fusion—it’s a gastronomic reinterpretation that honors both cultures. The shop continues to push the boundaries of what ramen can be, inviting diners to explore new tastes and textures while enjoying the comforting, familiar format of a noodle soup.
My Dining Experience
I first visited Salmon Noodle 3.0 during a location shoot for the Japanese TV program “Cool Japan”. The theme was “ramen” and Salmon Noodle 3.0 was among the 2 shops I was to introduce as a reporter. As is the case with many location shoots, I had to finish the bowl quickly after we shot the parts we needed. I made a mental note then to visit the shop again in my free time.
A year later and I decided it was time to revisit the restaurant and take my time to enjoy everything it has to offer. When I arrived, a short queue had formed in front of the restaurant. When we filmed the year before, the shop also had a queue prior to opening time. It seems like its popularity has not waned even after a year has passed.
Despite the queue, I quickly got inside the shop. The ticket machine was right by the entrance so I put in my order: a bowl of porcini salmon ramen with a side of salmon rice. The vending machine was perhaps one of the few things reminiscent of a typical ramen shop. The interior was, for one, spacious and had both counter and table seating. Because I was dining solo, I was placed on a counter seat, but I found that it was comfortable with more than enough space and privacy.
The walls of the shop were decorated with rectangular boards that had signatures of celebrities. I actually signed one myself along with the Cool Japan crew when we did the shoot. A friend told me that it was still displayed in the shop when he visited last year, but it was packed during my visit so I didn’t bother looking for it.
And then my order came. The first thing you notice about is how much of a visual treat it is. the ramen was plated elegantly in a black bowl that accentuates the white soup. The varying textures of the toppings make it even more appetizing, with the salmon as the centerpiece. It’s somewhat hard to believe that the bowl costs more or less ¥1,000.
When eating ramen, I always start with the soup. One sip of it was an instant burst of flavor. The broth, creamy and rich, masterfully melded the umami of salmon with the earthy tones of porcini mushrooms, creating a harmonious and deeply satisfying experience.
The noodles were a bit closer to pasta than it was to ramen, but they were nonetheless chewy and paired excellently well with the soup. Each mouthful of the ramen was an exciting dance of flavors and textures that made the dining experience enjoyable.
As for the side of salmon rice, you can eat it in two ways. One is just to eat it as is. Nothing too special with it, it tastes as what one would expect.
The other way to eat it is to use the leftover soup from the ramen and turn it into something resembling risotto. This was my preferred way of eating the salmon rice especially since the ramen broth is a flavor bomb.
Clean bowl club for this one. I finished everything I ordered and found delight in each bite.
How to Get to Salmon Noodle 3.0
Salmon Noodle 3.0
サーモンnoodle3.0
Lunchtime: 11AM to 3PM
Dinnertime: 5PM to 8:40PM
Official Website
3-minute walk from Kagurazaka Station, Tokyo Metro Tozai Line
