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Sagamihara 欅 (Sagamihara Keyaki in Sagamihara, Kanagawa)

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Sagamihara 欅

Sagamihara Keyaki’s inclusion in the annual TRY magazine as a top miso shop grabbed my attention. Is this one of the best miso spots in all of the greater Tokyo area?

I pulled out my copy of the magazine (I have them dating back to 2010) and it turns out they were given a second-place prize for new shops in the miso category in 2019. They are also one of the top 100 shops in East Japan on the Tabelog 100 list. This is some heavy praise.

Shoyu, miso, shio, and tsukemen. When a shop with four flavors becomes a hit, which do you go for? The shoyu is the one most customers order. It is made with local soy sauce and without chemical seasoning, aka MSG, and looked darn good. But I’ve gotta test out this miso. Frankly speaking, miso is the flavor that I am most often disappointed with.

Red miso from a local maker Inoue Shoyu. The eggs come from Ogawa Farm, another local producer. Noodles are made in-house with domestic flour. The whole package could be called Sagamihara-style.

Only 100 yen for a Ramen Rally sticker. These things are still around and going strong. Collect all 500 or so of them! Actually, I have no idea how many there are, but it’s a lot.

Official site here.

 

 

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