Ramen Kamo to Negi – Asakusa Branch
Have you ever heard the words “kamo” or “negi”?
If your answer is “yes,” you may know them from Pokémon — Kamonegi.
In Japanese, kamo means “duck,” and negi means “green onion.” 🦆🦆🦆
These two ingredients are often used in Japanese broth. In particular, the duck and negi broth is sometimes called a “golden broth” because of its beautiful color and rich flavor.🤤
In Asakusa, there is an excellent restaurant where you can fully experience this flavorful broth. The restaurant is called らーめん 鴨to葱. They serve fragrant ramen and carefully prepared oyako-don. This article will guide you into the deep and delicious world of kamo and negi broth.🛫
❓What Is Kamo and Negi Broth?
Kamo and negi broth is carefully prepared using only duck, green onion, and water. Here is how it is made.
① Preparing the Duck🦆
② Simmering Slowly Over Low Heat🔥
③ Adding the Green Onions (Negi)🍲
④ Finishing and Adjusting the Flavor🧂
⑤ How It Is Used Kamo-negi broth is mainly used in udon, soba, and hot pot dishes.🍜
✨ Why Is It Called “Golden Broth”?
It is called “golden broth” for three reasons:
①The rich umami and gentle sweetness of duck fat
②The natural sweetness and aroma of green onions
③A clear, amber-colored soup with beautiful transparency
These elements come together to create a broth that is “golden” in both appearance and flavor.
🍜What Makes Ramen Kamo to Negi Unique?
This restaurant uses kamo-negi broth not only in ramen, but also in oyako-don (chicken and egg rice bowl). It is unusual to use duck-based broth for ramen and oyako-don.🍜🐔🥚 However, the flavor transports you into another fragrant and refined world.🛫
🤤How Does It Taste?
Two of our staff members visited the restaurant and tried the kamo-negi ramen.
First, we purchased meal tickets from a ticket machine, which allows you to change the language.👩
Then we entered the restaurant — and immediately felt its welcoming atmosphere. Inside, you can sense elements of Japanese culture. The tables feature tatami, traditional Japanese flooring made from woven rush grass. Its soft green color creates a calm and relaxing space.🌱
(From https://www.kamotonegi.com/shoprisuto/asakusa/) After about ten minutes, our ramen and oyako-don arrived.）
① Kamo-negi Ramen
Typically, ramen soup is based on soy sauce, salt, tonkotsu (pork broth), or miso. However, the soup here is made from kamo-negi broth.🦆🦆🦆
As mentioned earlier, this broth is called “golden soup” — and it truly lives up to the name.
The surface shimmered beautifully, reflecting our excitement as we prepared to take the first sip.👀 On top were grilled and raw green onions, along with slices of roasted duck. The presentation was sophisticated and artistic.
We scooped up the soup and tasted it — marvelous. The sweetness of the green onions blended perfectly with the rich flavor of the duck, flowing smoothly and warmly down the throat. It was completely different from other types of ramen. The taste was refined, gentle, and clean.🦆🍜
Next, we tried the noodles. They were thin and allowed the soup to cling to them perfectly, revealing a new expression of ramen.🍜 When we bit into the grilled green onions, their sweetness spread immediately. The roasted duck added a savory depth that complemented the onions beautifully.
It felt almost as if we were drinking a luxurious, elegant soup rather than simply eating ramen.🍜
Price is 1080 yen(2026/March).
+Topping
①Free topping: YUZU KOSHO (YUZU PEPPER)
②Ramen Topping (Boiled eggs, char siu duck and bamboo shoots）
② “Nomeru” Oyakodon (Drinkable Chicken and Egg Rice Bowl)
After enjoying the kamo-negi ramen, we tried the “Nomeru” Oyakodon — literally, a drinkable chicken and egg rice bowl.🐔🥚🍚
Normally, oyako-don is not something you would describe as drinkable. But this one truly is.
When we took the first spoonful, our eyes widened.👀 The creamy egg blended seamlessly with the kamo-negi broth and rice, creating a smooth texture that seemed to melt and flow effortlessly.🤤
We simply could not stop eating and finished it quickly.
The portion size is small, making it the perfect companion to ramen. (And personally, I may even prefer this oyako-don to the ramen.)
Price is 420 yen (2026/March).
Conclusion
Kamo-negi broth is more than just a soup — it is a carefully crafted expression of Japanese culinary tradition.🗾 It enriches both ramen and oyako-don with elegance and depth. If you would like to experience this golden broth for yourself, らーめん 鴨to葱 is the perfect place to begin. Kamo-negi broth will guide you into a world of deep, refined flavor that you will not soon forget.😊
Place （Google Map)
〇OPEN
Everyday 24 hours
〇Web site
https://www.kamotonegi.com/en/
〇Reservation
https://www.tablecheck.com/en/kamotonegi-asakusa/reserve/message?utm_source=google
