煮干しつけ麺宮元

I’ve crushed Miyamoto in the past, but only at tsukemen events.

He is one of the most revered tsukemen chefs in Tokyo. And according to the curated Tabelog 50, one of the best in Japan.

The upper left, in this case, is 特製極濃煮干しつけ麺, tokuseigokukoniboshitsukemen. Breaking it down we get special, mega-thick, dried sardine tsukemen.

You won’t be alone, please observe the rules of the line.

This. Bowl.

Yeah, this one is tops. I have trouble ranking the upper echelon of thick tsukemen shops because each one is just so amazing. From the image, to the smell, to the first bite, to the lasting umami aftertaste. As the name of the shop implies, Miyamoto is heavy with niboshi, dried fish, particularly sardines. The creaminess of the pork, the bitter, smoky punch of the fish, and a hint of yuzu citrus to mellow the whole thing out.

And the line, though strict rules apply, wasn’t that bad.

東京都大田区西蒲田7-8-1
Tokyo, Ota-ku, Nishikamata 7-8-1
Closest station: Kamata

Open 11:00-15:00, 18:00-21:00
Closed Wednesdays

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

煮干しつけ麺宮元 (Miyamoto in Kamata)

風見 (Kazami in Ginza)

豚野郎 (Butayaro in Nakano)

二代目げんこつ屋 (Genkotsuya at the Shin-Yohokama Raumen Museum)

煮干しつけ麺 宮元 (Miyamoto in Kamata)

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風見 (Kazami in Ginza)

豚野郎 (Butayaro in Nakano)

二代目 げんこつ屋 (Genkotsuya at the Shin-Yohokama Raumen Museum)

煮干しつけ麺宮元 (Miyamoto in Kamata)

二代目げんこつ屋 (Genkotsuya at the Shin-Yohokama Raumen Museum)