01 / ABOUT THE PLACE
About this place
A dense specialty broth simmered with vegetables, nuts, and spices is poured into paper pots set on the tables. The signature kamiyaki at RamRamRam in Ningyocho has been passed down over generations, cooking thin slices of meat alongside generous piles of vegetables directly in the pot. As the lamb simmers, its savory flavors meld into the broth, keeping each bite clean and easy to enjoy without heavy grease.
Diners can choose between tender lamb and bolder-flavored mutton, or order both to compare their profiles. Sopping up the cooking broth with Chinese steamed buns or pairing the meal with mountain horseradish rice are favorite ways to dine. At the end of the meal, you can drop in Chinese noodles or make an ojiya rice porridge, optionally finished with cheese, to catch every drop of the concentrated soup.
Skewers, Small Plates, and Domestic and Imported Beers
Before starting the hotpot, the table quickly fills with skewers like lamb meatballs, lamb tongue, and lamb rib fingers, alongside small bites such as rich chicken liver sashimi-style and lamb sausages. The drinks list is equally broad, featuring local Nihonbashi Beer, craft pours from across Japan, Belgian and German bottles, herbal highballs, and house-made lemon sours.
Lunch Ramen and Taiwanese Mazesoba on Tuesdays and Thursdays
On Tuesday and Thursday lunchtimes, the kitchen shifts to serving Taiwanese mazesoba and vegetable-packed ramen under the name Bashira. Built on thick, vegetable-based broths, these lunchtime bowls offer an easy, satisfying alternative to the lively evening hotpot gatherings.
