Restaurant Name: Ginza Kagari
Location: Roppongi

Ginza Kagari is quite well-known online, gaining fame for its chicken white soup ramen. On this visit to the Roppongi branch, it was surprisingly lucky to not have to wait in line and be seated immediately, which heightened the anticipation for the meal.

First, I tried the niboshi ramen. The initial few bites were quite palatable, with a clear umami scent from the niboshi, and the flavor was concentrated. However, as the meal progressed, the saltiness issue gradually emerged; the broth was evidently overly salty and concentrated, becoming difficult to bear towards the end. The noodles had a softer texture, lacking the necessary elasticity and support, making the overall experience feel more fatigued. The chashu was disappointing: the pork chashu had an unappealing smell and an imbalanced flavor; the chicken chashu was somewhat dry, lacking the richness of fat. The marbled egg was cooked perfectly, with a beautifully runny yolk, but was overshadowed by the overpowering salty soy sauce, which was regrettable.

Next was the signature chicken white soup ramen. The broth was delicately emulsified and smooth on the palate, and it was indeed tasty at first, with a round chicken fat aroma, and the noodles were just the right firmness, providing a clear bite. However, the same issue arose toward the end — the oily sensation gradually accumulated, making it a bit greasy by the end and lacking a refreshing twist.

Overall, while Ginza Kagari’s broth has an appealing first impression, there is still room for adjustment in flavor balance and post-meal enjoyment. If they could be more precise in controlling saltiness and oiliness, the experience would be much more complete. This is a ramen shop that shines in the beginning but becomes weary in the end; beneath its fame, the actual experience feels somewhat ordinary.