Kamatama Chukasoba Napoleon-ken went viral on the internet, television, and social media with its completely unique creation the Kamatama Ramen. Typically, Kamatama Udon (釜玉うどん) is freshly made noodles served with a raw egg, and mixed with shoyu (醤油, Shōyu, Soy Sauce). Napoleon-ken has taken this dining concept and applied it to ramen (ラーメン, Rāmen), serving up freshly made ramen noodles with a raw egg, sliced negi (葱, Spring Onion), and a deceptively delicious tare (たれ, Sauce). A giant signboard outside the shop says "When it comes to delicious freshly-made noodles, the best way to eat it is Kamatama" (美味い麺を作ったら1番美味しい食べ方は 釜玉でした, oishii men wo tsukuttara ichiban oishii tabekata wa kamatama deshita).
There is really, nothing quite like this dish around. When you first dig into it, the taste of the freshly made noodles comes through, and the dish tastes so simple, and yet it is insanely addictive, umami (旨味, Savoriness)-filled, and a much deeper taste than you first expect. There's also 12 condiments that you can mix together with your noodles to change up the taste including fried shallots, special kamatama shoyu (醤油, Shōyu, Soy Sauce), black fungus, maitake (舞茸) vinegar, grated shoga (生姜, Shōga, Ginger), grated garlic, chili oil, and extra-spicy chives. We personally highly recommend the maitake vinegar, it's an extremely unique taste that brings together the expensive fragrance of the maitake, with the sour lightness of vinegar, and it's not a vinegar that you can really find anywhere else.
