New ramen concepts debut in Nagoya and Shinmaruko, Japan

A ramen shop in Shinmaruko, Tokyo, called Menya DeKo serves a clam‑infused “Asari Kami Soba” that blends a niboshi broth with a distinct clam aroma and a hint of seaweed bitterness, accompanied by pork and chicken chashu, thin straight noodles and a topping of sliced onion. The shop also revived its “Rich Oyster Soba” after a hiatus, offering a salty, sharp broth made from the same niboshi base.

In Nagoya’s Marunouchi district, a pop‑up restaurant launched a “Spicy Sauce Ramen” that mixes elements of Taiwanese ramen and Japanese ankake pasta. The dish features a thick, spicy bean‑paste sauce poured over noodles topped with large chashu, menma, onions and a custom blend of eight spices, with optional chili oil and a raw egg yolk. The limited‑time operation, scheduled from May 11 to July 31, drew far more customers than expected, prompting owners to consider extending its run.