サンマーメン / Sanmamen / Yokohama Chūka Soba Kamiyama — Mitakadai, Tokyo

Yokohama style Sanmamen is made with shoyu based soup of pork and whole chickens. Medium-thick straight noodles are supplied by Asakusa Kaikaro and contain Kabukimono brand flour. Each bowl is topped with a generous portion of vegetables such as bean sprouts, cabbage, carrots, garlic chives and negi, stir-fried in a wok with pork, lard and a thick (ankake) sweet and salty sauce.

Sanmamen is a regional style of ramen that originated at Chinese restaurants in Yokohama shortly after WWII. Said to have roots in Cantonese cuisine, the dish first became popular around 1947-1948 as a cheap alternative to other ramen styles that was more filling and didn’t get cold in the winter. The master’s family runs a local Chinese restaurant, after training at a ramen shop in Yokohama for seven years he went independent. He opened his first shop in Kyodo, Setagaya in 2017, later closing in May of 2024 because the space was too small. Lunch only, 11am-3pm. Nine seats. Open in Mitakadai since June 17th, 2024 @yokohamachuukasobakamiyama