辛味噌つけめん / Kara Miso Tsukemen / Ramen Ren — Kamata, Tokyo

Rich soup is made from pork bones and chicken bones combined at a ratio of 1:1, along with 7kg of vegetables such as potatoes, carrots, onions and negi. The soup is boiled for 16 hours in total. Miso tare is made by kneading a vegetable paste that has been cooked for six hours on low heat with a blend of two types of red miso and two types of white miso. Medium-thick semi-wavy noodles are by Mikawaya Seimen. Topped with pork belly chashu, negi, spicy homemade chili oil and butter.

Master Ryosuke Ito-san is a former super flyweight professional boxer. After retiring, he trained at Ramen Riku and Mendokoro Hanada before establishing his own shop. He chose miso ramen because Kamata is a residential area with many families, miso is a taste people of all ages can enjoy. Open 11am-11pm. 24 seats. Since November 9th, 2016 @ramen.ren.kamata