Tabelog ratingThe chef trained at Shokudo Misa in Myoko, Niigata, and reproduces that rarely seen style here. Each bowl starts in the pan: bean sprouts, onion and minced pork are stir-fried to order, then added to a blended chicken, pork and seafood broth seasoned with two naturally fermented Myoko misos. The result is slightly sour, sweet and garlicky, quite unlike Sapporo miso. Noodles are made in-house, rice comes from Myoko, and the chashu comes in five cuts, including a smoky hung-roast and a rolled belly that falls apart.
Nearly every review praises the depth of the miso ramen and the chewy, crinkly noodles. The rolled pork belly (maki-bara) is singled out again and again, and many treat the five-cut chashu platter as essential. Kara-miso, spiced with kanzuri, a Niigata chilli paste, has a loyal following. The service is the other headline: dozens of reviewers call it the best they have met at a ramen shop, with barley tea and umbrellas handed out in the queue and regulars remembered by name.
The main complaint is the wait, measured by reviewers at 40 to 100 minutes and sometimes close to two hours. A minority found the soup salty or merely standard, some felt the default chashu is thin, and one found the garlic-free version flat. Isolated reports mention bits of shell in the prawn miso and uneven serving order.
Reviewers in 2025–2026 paid around ¥1,200 for miso ramen and ¥1,200–1,250 for kara-miso. The chashu platter was ¥650, ajitama ¥150, five seasoned quail eggs ¥150 and negi-menma rice ¥250. Limited-time bowls ran ¥1,400–1,650 and a bottle of beer ¥650. Typical spend is ¥1,000–1,999 at lunch or dinner, rising to ¥2,000–2,550 for a loaded bowl.
Value is good: portions are large even at regular size and the toppings are high quality. The real cost is your time.
- Getting there: about 176 m (3 minutes on foot) from Nakada Station on the Blue Line, roughly 30+ minutes from central Yokohama.
- Payment: cash only, via a ticket machine at the entrance. Credit cards, electronic money and QR payments are not accepted.
- Booking: no reservations; walk-in only. Expect an outdoor queue, then an indoor waiting room of 12–15 seats.
- Queue rules: your whole group must be present to join the line, or you go to the back; the same applies while waiting for a parking space. Arriving 30–80 minutes before 11:00 or 18:00, or after about 13:30 on weekdays, shortens the wait.
- Seats: 16 (6 at the counter, 5 tables for two). No private rooms or private hire.
- Children: welcome, including babies; staff adjust spice and ingredients on request.
- Ordering: a photo menu is handed out in the queue. Staff ask about garlic; spice runs 0–5, with 2 as medium. The soup arrives very hot.
- Smoking: non-smoking.
- Parking: 4 spaces.
- Recognition: Tabelog Ramen Kanagawa "Tabelog 100" 2024 and 2025.