Tsukemen Miyamoto

A few minutes walk away from the JR Kamata station, Miyamoto is well known among ramen enthusiasts for its thick and poignant niboshi (dried fish) sauce and soup. Went there before its opening hours on a weekday and as soon as it opened the shop was already full. Ordered its signature niboshi tsukemen; the thick tsuekemen sauce and chewy thick noodles are truly remarkable, but the charsius are a bit dry and somewhat lackluster. (For more, see Instagram: Gaga.bichon)

One of the amazing tsukemen style ramen restaurant in Tokyo. Beautiful rich dipping sauce ( bone broth & fish) and after finishing the noodle you can then top up with bonito broth for a tasty soup too finished off your meal. Highly highly recommended. A must try for any ramen lover. Only negative is everything is in Japanese so a lot of deciphering on the ordering machine. Shop is quite small with only maybe around 8 seats. You order on the machine, then head out to the queue outside before they call you in to have your meal. Regardless of any short coming, it’s a must try for ramen lover. 10/10.

Oh my. This was introduced by my Japanese colleagues and by far one of the best ramens I have had in my life! And definitely the best tsukemen I have ever eaten. The broth had layers. LAYERs upon layers of complex umami. The noodles were thick but not tough and enabled the broth. The meats were very nicely done and tender. The ajitama was not the typical one but was brined so intensely that it caught me by surprise. This is a must try if you are in the area. A must try.

If you're interested in having tsukemen with a really strong dipping broth, you've come to the right place. The smell of dried sardines hits you before you even reach the shop. The service was excellent and it felt cosy as it's a really small restaurant with the kitchen right in front on the counters. The niboshi tsukemen brought me to umami town. It was packed with umami and it reminded me of asam laksa for some reason, which is a good thing. The thick noodles were chewy and complemented well with the broth. 5/5 will come back again.

The tsukemen was quite decent. It was quite the wait before actually getting to eat but it did not disappoint. The chashu did not smell gamey so that was a definite plus. The soup was fragrant. It did leave my mouth a little sticky though.

If you're looking for a heavy, deep broth for tsukemen, Niboshi Tsukemen Miyamoto has got it. My friends and I lined up 50 min before opening and to my surprise, the shop opened up its doors for us 15 minutes early! We were allowed to sit in, wait, and watch as our tsukemen was being prepared. As your order is about to be served to you, don't bother trying to take the broth from the staff's hands, they'll tell you it's very hot and that another staff member will place the bowl of broth on the counter for you. I showed up having only eaten breakfast today and ordered チャマヨ丼(char siu mayo bowl) and their チャーシューつけめん (char siu tsukemen) with extra noodles (大盛り). The broth is very dark and so it is up to you to find out what tastes and notes are hidden inside. There's cuts of onion, bamboo, yuzu, as well as the Niboshi umami. The handmade noodles are nice and thick as well. The atmosphere is very intimate as you watch and listen to the process of your order being prepared sitting by 8-9 other customers. Get there early or wait it out- either way, Niboshi Tsukemen Miyamoto is a must for any tsukemen fan.

Great tsukemen in Kamata. Counter style seating and a fast paced restaurant. We went on a Thursday night and waited for about 15 minutes but the wait was worth it. The niboshi broth (dried sardines) was heavy and creamy. The noodles were thick, chewy and delicious. Served quickly and kind.

Solid tsukemen with unique niboshi (dried sardine) flavor. One of the best in Kamata which already has a ton of great ramen stores. The smoky egg was exceptional. The master also looked very passionate and energetic making the noodles which contributes to the enjoyment.