A note on the words: Ebimaru Ramen is a popular ramen shop in Jimbocho, and this shop is its sister branch. Omar-ebi is the Japanese name for lobster (from the French homard); every bowl here is built on lobster broth. Chashu is the sliced pork topping on ramen, here cooked at low temperature. The risotto is an after-noodle finisher: it arrives in a hot iron pot with rice, egg yolk and shrimp, you ladle in your leftover soup, and the staff grate fresh cheese over the top. Pressed barley (oshimugi) gives it a little pop. A highball in Japan means whisky and soda over ice.
French Noodle Factory Tokyo Dome LaQua on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To all you ramen lovers out there, thank you for waiting! It is time for Hangover Meshi!
Here is the spot for today! A sister restaurant of “Ebimaru Ramen,” the popular, always-queued shop in Jimbocho, sits in a corner of DELI & DISH on the first floor of LaQua at Tokyo Dome City. That original shop was delicious… The theme is, of course, the “fusion of French cuisine and ramen,” and the chef who runs the kitchen comes from French cooking. Every ramen on the menu uses lobster broth.
The main shop gets quite crowded, so I figured, “Might this branch be a quiet spot to slip into in the evening?!” — and when I came to test that theory, I was spot on!! I arrived at 9 p.m. and walked straight in without waiting.
First, let’s wet our whistles before we get into it,
Here too, the ultimate drink: a highball!
Ahh, delicious! Since I had the regular Ebimaru ramen last time, I decided to switch things up a bit…
I went with the truffle version. I just knew it would be a great match!
At the main shop in Jimbocho an appetizer came out, but at this branch there was none!
Take a sip of the soup and the first thing you notice is the lobster aroma, while the truffle rises softly a beat later right behind it. Rather than hitting you with a big bang of aroma, it adds one extra layer of depth to the sweet, toasty lobster. It has an almost sauce-like thickness, with every trace of off-notes or fishiness thoroughly stripped away. Sweetness comes forward before the saltiness, yet the finish is clean. Rich, but not heavy! That is what I am talking about. Delicious.
The noodles are medium-thick and straight. With a chewy bite, they feel more like a cousin of pasta than Chinese noodles. They lift up plenty of the thick soup, so every mouthful packs a lot in.
The low-temperature-cooked chashu pork is sliced thin but strongly flavored, so it does not get lost in the rich soup. Melt the sour cream served on the baguette into the soup halfway through and a bright acidity comes through, turning the bowl into a two-part experience.
Hmm, delicious. Still, perhaps it was just my imagination, but I felt the main shop’s soup might have been a bit thicker with a stronger lobster aroma.
The risotto is a dish you would be missing out on if you did not order it at any Ebimaru shop.
It arrives in an “unfinished” state in a piping-hot iron pot holding rice, an egg yolk and shrimp.
You ladle the leftover soup in with your spoon to finish it right at the table.
After that, a member of staff grates fresh cheese generously over the top!
They heaped the cheese on even more generously than at the main shop, ha.
Mix it all together and the egg yolk coats everything silkily, while the pressed barley keeps its little pop right to the last bite. It is the exact same soup, and yet once it soaks into the rice it becomes something else entirely. The truffle aroma wafts up softly too — delicious!
I felt the main shop was more complete overall, what with the appetizer coming out as well (naturally, ha). Still, when you just want to eat this lobster ramen casually, this branch may be the easier one to use. It may be a ramen shop, but the ramen-plus-risotto set is a must — I went for the set myself — and asking for slightly fewer noodles makes the portion just right!
May you meet something delicious today too!
French Noodle Factory Menu
Ramen
Every bowl is made with lobster broth. Each of the 8 varieties also has upgraded versions topped with cilantro or cheese.
100% lobster soup with smooth, chewy noodles. Start here first. / With cilantro 1,490 yen, Deluxe 1,890 yen
A bowl with cream added to the lobster broth. / With cheese 1,780 yen, Deluxe 2,080 yen
Pasta-like ramen with tomato cream added. / With cheese 1,880 yen, Deluxe 2,180 yen
An Asian-style bowl with sesame and house-made chili oil. / With cilantro 1,680 yen, Deluxe 2,080 yen
A lively bowl spiced with garam masala and chili pepper. / With cheese 1,780 yen, Deluxe 2,080 yen
A bowl with green laver (aonori) added to bring out the aroma of the sea. / With cheese 1,680 yen, Deluxe 1,980 yen
A bowl that can truly be called “The French.” Truffle aroma and rich lobster depth. / Deluxe 2,600 yen
A sign was up saying this was unavailable at the time of my visit. / With cilantro 1,880 yen, Deluxe 2,280 yen
Summer limited
Corn and white bouillabaisse (bouillabaisse blanc) soup, served with cake salé (savory French loaf cake), orange, spaghetti squash, and giant Pacific octopus carpaccio. / Dedicated risotto (butter corn, Manila clams, shrimp) 680 yen
Sets
The risotto comes with egg yolk, shrimp, green onion, and cheese. You ladle in the leftover soup with your spoon, and the staff finish it by grating fresh cheese on top.
Alcoholic drinks
From Spain. Bottle 4,400 yen
Carafe (4 glasses) 1,650 yen
Soft drinks & cafe
Float 880 yen
*From the storefront menu at the time of visit in August 2026. Prices include tax, and items change seasonally. Please check the official website or the shop for the latest details.
French Noodle Factory Tokyo Dome LaQua (Ramen / Korakuen Station, Kasuga Station, Suidobashi Station)
Tabelog dinner rating ★★★☆☆ 3.4
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
