ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya opened in Kanagawa Prefecture in December of 2000, debuting as a norenwake of Yoshimuraya. Master Tsurumaki-san ran the shop for 15 years until he quit in 2015, with the Kawasaki-based ramen brand Gyoku taking over operations. In 2021 it was announced that the shop reconnected their affiliation with Yoshimuraya. Second branch in Kamata open since March 31st, 2021. No photos allowed inside other than the ramen. Eight seats. 3rd branch in Kawasaki since March 2022.
