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ののくら 手打式超多加水麺 (Nonokura in Kameari, Tokyo)

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ののくら 手打式超多加水麺

 

 

Nonokura won the coveted silver rookie award in the 2019 TRY Magazine. Tokyo Ramen of the Year is considered one of the top curated ramen magazines in Japan. Their choices are solid, and the fact that half the magazine is devoted to rookie shops is a blessing for ramen hunters like me.

 

 

Out to Kameari. This is home of Kochira Katsushikaku Kameari Koenmae Hashutsujo (こちら葛飾区亀有公園前派出所), a famous manga about a policeman working at the nearby police box. This is also the home of Michi, one of Japan’s highest ranked tsukemen shops.

 

 

Chukasoba. I love the simple menu. Give me the standard with an egg.

 

 

Looks like Michelin took notice of this new shop. Reading their writeup, it is nice to see that even the pros have a tough time coming up with interesting descriptions of ramen. Everything is rather standard. The interesting point is the homemade noodles with a high kasui (加水) level, meaning a more slippery slurp. Other than that, it’s a chicken soup with dashi.

 

 

The noren curtain actually says it has super high kasui in the noodles.

 

 

You’ll probably wait a short time, but that is standard at shops with such high regard.

 

 

Boom!

 

 

This one is very, very good. Yes, the noodles are a highlight. Slippery as all hell.

This style of ramen is popular these days, and the one the Michelin Guide prefers. Refined soy sauce, a few kinds of sous vide pork and chicken, high-quality menma, and a perfect egg. To quote the red book, worth a journey.

Nonokura uses a bit more meaty bones in the soup, as well as a blend of four kinds of dried fish. More meat means a richer taste.

Bonus fact. The shop is a combination of the master’s daughter’s name, Nonoka, and his name, Kurato. How cool is that!

 

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