Yukari Sakamoto

"The broth, while rich in flavor, is light and refreshing on the palate."

Wilbur Suen

"This will be a favourite for those who prefer a light fish-based soup stock."

Musnavi

"While pulling out the flavour and taste of the fish, the ingredients used are fresh, clean, so it doesn’t give any peculiar smell. The fish used is different each day, so you can enjoy a taste of different fish in the food differently every day."

Brian MacDuckston

"The god of the sea would approve, assuming he eats seafood."

Time Out Tokyo

"The lightly flavoured soup is topped with perfectly matched cod and prawn dumplings and chicken meatloaf, and also goes very well with condiments like spring onions, ginger, perilla leaves and shredded chilli."

Neytan Rey

"Kaijin isn't just a great ramen shop, but a great seafood restaurant that happens to only serve ramen."

Picrumb

"Menya Kaijin - Best ramen restaurants in Shinjuku: The soup taken from the bones and head of fish, called "Ara-jiru" in Japanese, is giving a fond taste to the ramen here."

Neytan Rey

"The result is a thin but fully flavorful and refined broth that maintains a pleasant taste of the ocean without becoming overly "fishy" like some darker soups made from dried bonito and mackerel stock. "

Bento.com

"The delicate but flavorful very seafood-based shio broth at this ramen shop is made from the catch of the day - a mix of several types of fish in season."

Alexandra Benelli

"Menya Kaijin serves its ramen in a unique-tasting soup. The pickled fish imparts another dimension of flavor into the soup, and it’s like enjoying another dish after your ramen."