地鶏の味玉醤油RAMEN + チャーギュウ / Jidori no Ajitama Shoyu Ramen + Cha-gyū / Uzu to Kaminari — Fujisawa, Kanagawa

Soup contains black Satsuma free-range chickens from Kagoshima, Seto Inland Sea niboshi and Rausu kombu. The soup is simmered and quickly chilled so that it can age. Served with chicken oil. The tare uses a blend of six types of kioke (barrel-aged) shoyu. Noodles are house-made with five varieties of domestic wheat— Kataoka Nouen Haruyutaka, Haruyokoi, Kitahonami, Yumechikara and Sanukinoyume. Low-tempurature cooked pork loin chashu, ajitama, Kyoto Tomohichi brand kujo negi, nori and limited Kuroge A4 wagyu cha-gyu. All natural ingredients, no MSG.

Master Yoshimi Onishi-san is the son of a ramen master and the elder brother of Yuki Onishi, founder of the legendary Japanese Soba Noodles Tsuta. He first opened the shop Menya Bar Uzu in this same space in 2006. In 2014 Yoshimi opened a 2nd store, Menya Uzurai. In 2018, Menya Bar Uzu closed and was reopened by Onishi-san's mother as Men Bar Hachikin (produced by Tsuta). In June of 2020 Hachikin closed, and in December of 2021, Uzurai closed. Uzu to Kaminari open since March 17th, 2022. 16 seats. @uzutokaminari