Niboshi Tsukemen Miyamoto (煮干しつけ麺 宮元) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Ratings from the web

Tabelog

3.78

Cuisine

Tsukemen, Ramen

• 2024
• 2018

Dinner at 煮干しつけ麺 宮元

on 13 May 2024

by Ramen Adventures

煮干しつけ麺 宮元 (Miyamoto in Kamata)

Miyamoto, a revered tsukemen chef in Tokyo, is known for his mega-thick, dried sardine tsukemen. The shop offers a variety of flavors, including sardines, with a creaminess of the pork, a bitter, smoky punch of the fish, and a hint of yuzu citrus. Despite strict line rules, the experience is unforgettable, making it a top choice for tsukemen lovers.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from... More

煮干しつけ麺 宮元 (Miyamoto in Kamata)

Miyamoto, a revered tsukemen chef in Tokyo, is known for his mega-thick, dried sardine tsukemen. The shop offers a variety of flavors, including sardines, with a creaminess of the pork, a bitter, smoky punch of the fish, and a hint of yuzu citrus. Despite strict line rules, the experience is unforgettable, making it a top choice for tsukemen lovers.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 92/100 on the Tokyo list.

This post was generated from my writeup over on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp

https://ramenadventures.com/listing/niboshitsukemen-miyamoto-in-kamata/ Less

9 / 10

Ramen at Miyamoto (煮干しつけ麺宮元)

on 20 Nov 2018

by Abram Plaut

Recommended bowl: Crazy niboshi punch

Miyamoto was one of the hottest Tokyo ramen shops to open in 2015, winning multiple awards in magazines and publications. The master, Miyamoto-san, trained at Nagi in Shinjuku and Ittou in Koiwa, two high-level shops that are considered pillars of the scene.

Inside the shop you'll see large vats of fish matter and congealed soup bubbling behind the counter. Apprentices bustle about shouting and receiving orders. Miyamoto-san is a nice guy but also has a... More

Recommended bowl: Crazy niboshi punch

Miyamoto was one of the hottest Tokyo ramen shops to open in 2015, winning multiple awards in magazines and publications. The master, Miyamoto-san, trained at Nagi in Shinjuku and Ittou in Koiwa, two high-level shops that are considered pillars of the scene.

Inside the shop you'll see large vats of fish matter and congealed soup bubbling behind the counter. Apprentices bustle about shouting and receiving orders. Miyamoto-san is a nice guy but also has a certain level of intensity about him in the kitchen. He's definitely in charge and you can feel the other staff members' respect for him.

The top recommendation at Miyamoto is tokusei tsukemen, with one of the heaviest niboshi soups in the game. The soup just exudes delicious fishiness — there is much gutty niboshi packed into this soup. It's made from three different types of iwashi niboshi — katakuchi, seguro, shirokuchi — as well as aji and squid niboshi. It's rich, thick and concentrated, almost grey-green in color. The umami is incredibly heavy.

The handmade noodles are top notch — on par with all of the top tsukemen houses — medium width with excellent bounce. The toppings also extremely on point. The tamago is lightly smoked — a mellow, soothing smokiness. The bowl comes with two types of chashu, both soft and flavorful. In addition, the bowl is laden with tiny triangular and cubed-shaped pieces of pork fat, which add a marvelous richness to the pungent soup. A powerful bowl. Less