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[Special]“Reliable Ramen Shops” in Ota City, a True Hotspot for Ramen

大田区のラーメンを食べる女性

Even for Tokyo, Ota City has an especially high concentration of ramen shops. We don’t know the exact number, but our research makes us think it must be one of the top five spots for ramen in Tokyo.
The Kamata area is particularly famous, with 60 (according to our survey) ramen shops competing in this hotspot.
However, in recent years, areas to watch have grown to fill the entire city!
But with so many ramen shops, I’m sure you’re wondering how you’ll actually choose one. So, we’ve found some reliable ramen shops that we can recommend to you with confidence! They will be introduced in 4 times.
First let’s start with the hottest spot, the Kamata area!



【Kamata Area】


Even by the standards of Ota City, there are a lot of people who come to Kamata. There are all sorts of tenants in the station building of JR Kamata Station—where the Tokyu Line also runs—and on the west side of the station, a commercial district unfolds with an arcade at its center. From the East Gate, the Keikyu Line runs alongside Route 15 to Keikyu Kamata Station, and there are all sorts of ramen shops along the way, preserving the traditional downtown atmosphere.

These Kamata area ramen shops are noted for their wide-ranging composition of genres and high quality. The types of people who come to the Kamata Station area include local residents of course, but there are also people who work in the coast area, and recently there are more foreign visitors to Japan due to the increasing number of hotels near Haneda Airport. We’ve heard that ramen genres naturally got more wide-ranging to meet the needs of these diverse customer demographics. And because the number of shops has rapidly increased over the past 10 years, their competitiveness has risen, and the quality of the flavor has gone up.We’d like to introduce shops we’ve carefully selected from the high-level area that is Kamata.



大田区map

『Niboshi Tsukemen Miyamoto』

The thick dipping broth’s punchy flavor is addictive!

特製極濃煮干しつけ麺

Special Super-thick Niboshi Tsukemen
Noodles: super-thick noodles made in-shop
Sauce: niboshi, dried bonito shoyu sauce
Broth: chicken, pork, niboshi broth
Toppings: 2 slices x 2 types of chashu/ajitama egg/seaweed
If you like tsukemen and thicker dishes, we’d definitely like you to try Niboshi Tsukemen Miyamoto.
The noodles are well-made and pleasantly chewy, and the toppings have such quality that they could be dishes by themselves. Surrounding it all is Miyamoto’s renowned thick dipping broth.
特製極濃煮干しつけ麺
The broth has chicken, pork bone, dashi made from plenty of niboshi (dried boiled fish), and chicken collagen boiled down from its solid form. Then, the dipping broth has different types of flakes dried from domestically-produced (mostly from Chiba Prefecture) ingredients combined with niboshi shoyu sauce.With one bite, you’ll be addicted to the unique thickness and the powerful richness of the niboshi. And you can be sure that the umami (savory taste) from the plentiful niboshi will defy conventional knowledge on tsukemen!
特製極濃煮干しつけ麺

To handle the flavor of such super-thick dipping broth, the noodles must also make their presence firmly known. Their exclusive noodles—made with carefully selected flour—release a robust scent particular to flour and have a springy texture, yet have the stiff chewiness of Sanuki udon, weaving together an exquisite harmony.

By the way, with tsukemen, the standard portion is 200g before being cooked, so there’s plenty to eat even with a standard order.
特製極濃煮干しつけ麺
With the special menu option—where Miyamoto’s renowned toppings can all be enjoyed—you’ll get two types of chashu, a flavored egg, and seaweed. For chashu, since you get two slices each of pork belly and shoulder roast, even chashu aficionados will be well satisfied with the flavor and volume. And don’t forget the egg, flavored all the way to the center!

▪A word from the shopkeeper!


伊東さん
“Please enjoy the super-thick broth that is available only here and the punchy flavor of niboshi from Kujukuri. We’re waiting for you!” (Mr. Ito, Shopkeeper)

Shop Information


煮干しつけ麺 宮元
Shop Name
Niboshi Tsukemen Miyamoto
Address
7-8-1 Nishi-kamata, Ota-ku, Tokyo
Access (Nearest Sta.)
JR Kamata Sta., Tokyu Kamata Sta.
Operating Hours
11: 00 a.m.-3: 00 p.m. 6: 00 p.m.-9: 00 p.m
Regular Day Off
Open all year round
Phone Number
03-5703-0213
SNS
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『Ramen Jun – Kamata Shop』

From Tsubame Sanjo! Taste the true essence of back fat

極太麺
Chuka soba
Noodles: super thick (arriving daily directly from Niigata)
Sauce: shoyu
Broth: Chintan single broth, pork bone, 3 types of round herring niboshi, pork back fat
Toppings: 2 types of chashu/seaweed/onion/bamboo shoots


Niigata has a unique back fat ramen that developed in the Tsubame Sanjo area. They can provide you the flavor of the real thing at Ramen Jun’s Kamata Shop because their main shop is in Tsubame Sanjo.
The back fat makes its presence known as perhaps the main character of the ramen, drawing out the richness and umami from the broth—made from shoyu sauce aged for three months—and from the springy thick noodles.

Thanks to the back fat—simmered well to realize a puffy texture—the soup goes down with a rich yet refreshing feel, and umami is added that even the noodles can’t surpass. As it glimmers on the surface of the soup, the back fat will stimulate your appetite no matter what.

中華そば
It is said that back fat ramen originated as a result of circumstances in Tsubame Sanjo at one time. The story goes that in Tsubame Sanjo, where the steel industry for kitchen knives and such was already booming, factory workers would frequently order food delivered. But Niigata is a chilly place, and ordinary ramen would get cold. So back fat originated as a way to keep the ramen hot by forming an oil layer on the broth’s surface.

Even at the Kamata shop—the first in Tokyo—they pay careful attention to the heat of the ramen, and keep the bowl warm with hot water until just before they put the broth in. It may seem a bit particular, but people who love hot ramen will definitely appreciate it.

中華そば
The back fat is cooked in a different pot than the broth, then a ladle or two is put in when the broth is added. You can adjust the amount of back fat to your liking. The “oni oil” option adds the most—four times the usual amount! If you like back fat, we encourage you to give it a try.

The filling noodles are also notable. They’re thick noodles that are 250g before cooking, so even a large adult will get full. Also, these noodles are an authentic Niigata brand delivered directly from the main shop every day. That’s why you can taste the true nature of the genuine article.

Shop Information


中華そば
Shop Name
Ramen Jun, Kamata Shop
Address
5-20-7 Kamata Ota-ku, Tokyo
Access (Nearest Sta.)
JR Kamata Sta., Tokyu Kamata Sta.
Operating Hours
10: 00 a. m.- 3: 00 a.m. (Fridays and Saturdays)
10: 00 a. m. - Midnight (Sundays and national holidays)
Regular Day Off
Irregular Day Off
Phone Number
03-5714-7255
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