Niboshi Tsukemen Miyamoto

A renowned restaurant for rich Niboshi Tsukemen (dipping noodles with dried sardine broth), located a 5-minute walk from JR Kamata Station West Exit along Tamazutsumi-dori street. Since its establishment in 2015, it has been cherished as a popular spot with continuous queues in Kamata, a fierce ramen battleground. It was awarded 2nd place in both the Tsukemen category of the New Shop Division and the General Grand Prize in Kodansha's 'TRY Ramen Taisho' 2015-2016 edition, and has been selected for Tabelog's 'Ramen Hyakumeiten (Top 100 Ramen Restaurants)' for 9 consecutive years from 2017 to 2025, making it a representative restaurant of Kamata. The signature 'Gokuno Niboshi Tsukemen' features an extremely rich Niboshi broth that is simmered overnight from the previous evening, taking a total of 12 hours. The amount of Niboshi (dried sardines) used per serving is approximately 80-100g, more than 10 times that of typical Niboshi ramen. Its consistency is so thick that it solidifies quickly if not kept heated, requiring continuous attention from 4 AM until opening hours, a testament to the artisan's skill. The Nibi-iro (dull grey) dipping sauce, combined with Tori-Paitan (creamy chicken broth), is thick and creamy on the palate. The umami of Niboshi is condensed to its extreme, yet the bitterness and astringency are exquisitely controlled, creating a unique flavor. The noodles are extra-thick homemade noodles, possessing an intense chewiness that springs back against the teeth, and a rich aroma of whole wheat flour that stands strong against the rich broth. Noodle portions for Tsukemen (dipping noodles) are widely adjustable: Regular 150g, Medium 250g, Large 350g, Special 450g (weights before boiling, approximately double after boiling). The Chashu (roast pork) is hanging-roasted, imbued with a savory smoky aroma. By default, it includes one slice of pork belly and one slice of chicken chashu. Adding extra chashu (+500 yen) provides a luxurious combination of two slices each of pork belly, pork shoulder loin, and chicken chashu. Finish the meal with a 'Soup-wari (broth to dilute the dipping sauce)' featuring a yuzu (citrus) aroma, neatly wrapping up the rich aftertaste with a gentle hint of yuzu. Niboshi Soba (ramen with dried sardine broth) is also available, with thinner noodles than the Tsukemen, designed for the Niboshi broth to cling directly to the noodles. The tables are equipped with various condiments for flavor enhancement, such as yuzu powder, sansho (Japanese pepper), ichimi (chili powder), and vinegar. The craftsmanship reflects the career of the owner, who trained at Itto (a famous ramen shop), earning high praise in both rich Tsukemen and Niboshi Ramen genres.