Kamunabi

Kamunabi’s soy sauce ramen brings together the sweetness of soy sauce, the savoury depth of dashi and fragrant spices. Visitors describe a broth in which the umami of kelp and dried fish comes through before the soy sauce leaves its mark—a flavourful bowl that relies on more than sheer intensity. The large, thick slices of chashu are another feature diners often mention. One account describes the meat, seasoned with spices such as star anise, as tender enough to pull apart with chopsticks; it might be enjoyed with the noodles after dipping it into the broth. There are also reports of generous portions of bean sprouts and spring onion, making this a memorable choice for anyone who appreciates plenty of toppings.

Another contender for a signature dish is the menu-listed sesame hot-and-sour noodles. Diners describe sesame’s richness balanced by sourness, heat and spices such as Sichuan pepper, with pea shoots, bean sprouts and chashu. The two bowls offer distinct flavours: one built on sweet-leaning soy sauce, the other on rich sesame and a lively tang. Choose according to your mood.

A seasonal rice ball makes a natural companion to the ramen, particularly if you would like a little more of the shop’s cooked rice. The fillings appear to change with the season; recorded orders include rice balls with chicken and burdock, and with bamboo shoots. For dessert, the menu also lists classic almond tofu. There is room to keep the meal focused on soy sauce ramen or hot-and-sour noodles, or to continue with seasonal rice and something sweet.

The Sendagi branch serves lunch and dinner. Reservations are not accepted, and payment is cash only.