Ramen Kanniya kamata

A 2-minute walk from the West Exit of JR Kamata Station, this is the Kamata branch of “Kan-ni-ke”, known as a directly affiliated (chokkei) shop of Yoshimura-ya, the founder of Iekei (house-style) ramen. While the main store is a roadside shop along Yokohama’s Kanjoni-go-sen (Route 2) which can be difficult to access without a car, this Kamata branch has garnered strong support as a valuable establishment where Iekei fans residing in the metropolitan area can enjoy the authentic directly affiliated (chokkei) flavor by train. The signature is its soup, an exquisite, high-level fusion of the powerful, sharp soy sauce (kaeshi) unique to directly affiliated shops, rich pork bone umami, and the aromatic chicken oil (chiyu). The tonkotsu-shoyu (pork bone and soy sauce) broth is served piping hot, allowing the saltiness and umami to spread three-dimensionally in your mouth from the first sip. With a medium emulsification, it’s an easy-to-drink Iekei ramen that balances pork and chicken umami. While it leans towards a lighter, more balanced preparation, it never compromises the core essence of the Iekei style. For noodles, they use Sakai Seimen, a classic choice for Iekei. The medium-thick, short, flat noodles have a chewy texture and pick up the rich soup perfectly. The short-cut noodles minimize splashing and are easy to eat. The chashu (braised pork) is smoked pork shoulder loin, an exquisite element whose smoky aroma transfers to the soup, adding further depth. The basic toppings include spinach, glossy nori (seaweed), and white negi (scallions). The classic way to enjoy it – dipping nori in the soup and eating it with rice – is incredibly satisfying. In addition to the signature ramen available in small (900 yen), medium (1050 yen), and large (1150 yen) sizes, there’s a wide selection of toppings such as chashu-men (ramen with extra chashu), ajitama (seasoned egg), wakame (seaweed), cabbage, limited chashu-mabushi (a superb dish of smoked chashu over sweet-seasoned bamboo shoots and stewed meat; subject to sell-out), and negi-chashu (chashu with scallions). The table condiments are well-stocked with Iekei staples like garlic, ginger, chili, black pepper, vinegar, tobanjan (chili bean paste), minced ginger, and gyoja ninniku (wild garlic). Closed on Mondays and Sundays, open Tuesday to Saturday from 11:00 to 22:00. Due to its compact setup with only 8 counter seats, it’s a popular shop with constant queues throughout the day. However, there are reports that the wait is shorter at night, making it a good time to visit. Kamata is a competitive area with multiple Iekei establishments, including Hiki, known as “Neo-Iekei”. The Iekei format, where each customer's preferences for noodle firmness, flavor strength, and amount of oil are remembered and applied, is well in place. Another distinctive service feature is the manager discreetly offering a paper apron to customers wearing white shirts.