Nakajima (支那そば なかじま) Takasaki

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Takasaki All Ramen Beast in Japan

Cuisine

Shoyu, Wontonmen

• 2020

8 / 10

Ramen at Nakajima (支那そば なかじま)

on 17 Sep 2020

by Abram Plaut

Recommended bowl: Kazuya roots

Master Nakajima-san trained at the old-school Tokyo shop Kazuya in Meguro (Tantantei lineage), before managing the Gotanda branch of Kazuya (since closed). He now runs his own shop in Takasaki serving a similar style of ramen. The soup is made from chicken carcasses, pork leg bones, katsuo and Rausu kombu from Hokkaido. The pork chashu is smothered in honey before being grilled. Most customers order the recommended wontonmen. Only open for lunch, 11am-2:30pm. Since... More

Recommended bowl: Kazuya roots

Master Nakajima-san trained at the old-school Tokyo shop Kazuya in Meguro (Tantantei lineage), before managing the Gotanda branch of Kazuya (since closed). He now runs his own shop in Takasaki serving a similar style of ramen. The soup is made from chicken carcasses, pork leg bones, katsuo and Rausu kombu from Hokkaido. The pork chashu is smothered in honey before being grilled. Most customers order the recommended wontonmen. Only open for lunch, 11am-2:30pm. Since 2008. Less