The Kai Ramen's soup base is made using 2 types of clam: asari and hamaguri. Other ingredients used to enhance the taste of the soup include chicken bones, Japanese snapper bones and vegetables.

The soup is paired with specially customised jade green noodles - and this is the first time green ramen noodles are offered in a Japanese restaurant in Singapore. The ramen is then garnished with wakame seaweed and yuzu peel, which accentuate the soup's seafood flavour.

I enjoyed the clams as they were rather fresh, but I found the soup to be a tad light in flavour for me, I prefer a saltier soup base. However, I found the inclusion of yuzu peel in the soup to be refreshing.