Tabelog ratingSusurimase nka (啜磨専科) has been open since 2011 and has been selected for Tabelog's regional Ramen 100 list every year since 2018. Its signature is ザ・しおつけ麺 (the salt tsukemen), which serves two house-made noodles in one bowl. One is a smooth, slippery white wheat noodle. The other is a darker noodle made with 40% wholewheat flour that eats like rustic soba. The noodles rest in a light kelp or bonito broth under large, thin slices of smoky hanging-roast pork. The hot dipping broth comes full of chopped pork belly, garlic chives and charred leek. Many reviewers say they have not seen this pairing anywhere else.
The dipping broth draws the most praise. Reviewers describe it as deep and meaty, firmly salted and lifted by fried leek, and several rank it among the best salt tsukemen they know. The smoky chashu and the long bamboo-shoot tips (穂先メンマ) come up again and again. Regulars often add the ginger-and-leek aedama, an extra portion of dressed noodles, or the lemony leek-chicken rice bowl. The shoyu ramen and the seasonal limited bowls also earn solid reviews. The one English-language reviewer called the food light but full of flavour.
Service is the recurring complaint. Several reviewers say staff chat among themselves, ignore customers and do not explain the free soup top-up or when to order extra noodles. A minority found the broth too salty or the noodles too cool against the hot soup. A few found the bowl unmemorable.
Prices have risen steadily and are now above the listed sub-¥1,000 band. Reviewers paid ¥900–1,000 for the regular salt tsukemen in 2023–25 and around ¥1,200 in 2026. The small size cost ¥1,150. Shoyu ramen ran about ¥1,150 and cold shoyu ramen ¥1,400. For extras, reviewers paid ¥150 for a half aedama or ¥200 for a full one, ¥350–450 for the leek-chicken bowl, ¥300 for extra pork and ¥150 for a seasoned egg. Expect to spend about ¥1,200–1,900 at lunch. The shop does not open for dinner. Reviewers consistently consider it good value, citing generous portions and lavish toppings that justify the higher prices.
- Getting there: about 5 minutes' walk (roughly 500 m) from Kamiooka Station on the Keikyu Main Line, or about 450 m from Konan-Chuo Station. The shop is on a quiet side street.
- Booking: reservations are not accepted, so just walk in. Buy a ticket from the machine outside first, then join the queue. Expect waits of 20–30 minutes at weekend lunch. There are benches outside.
- Payment: cash or transit IC cards such as Suica. Credit cards and QR code payments are not accepted. One reviewer noted that the ticket machine takes notes only up to ¥2,000.
- Seats: 8 counter seats only, and the room is very cramped. There are no private rooms and no private hire.
- Smoking: non-smoking.
- Parking: none at the shop, but there are many paid car parks nearby.
- Ordering: requests for firm noodles or reheated noodles (atsumori) are refused. When you finish, ask staff for the soup top-up (スープ割り), because it is not offered automatically.
