特正油らー麺 / Toku Shoyu Ramen / Menya Numata — Tsurumi, Kanagawa

Clear soup is made from Satsuma Akadori brand chicken bones, pork bones and Hidaka kombu. Dark shoyu tare contains three types of soy sauce, dried horse mackerel, mackerel flakes, kombu and dried shiitake mushroom stock. Medium width straight noodles are made locally in Kanagawa by Aso Seimen. Topped with two kinds of chashu, ajitama, menma, negi and radish sprouts.

Master Mitsuhiro Numata-san worked in restaurants for over 10 years before opening his own place. His prior experience includes time training at the G-Men 7 group, which has a number of highly ranked ramen shops spread around Kanagawa Prefecture. 13 seats. Open since March 16th, 2020 @menyanumata