Kumamoto Tamana Ramen ¥950, Ajitama (seasoned egg) ¥150 ★★★★★★★★★★ Originally operating as a lunchtime pop-up called "Kumamen," they started evening izakaya service in September. I discovered that a person who had run a ramen shop in Tamana for many years expanded to Roppongi, then to Shiodome Kanda, and now here in Nakameguro. I visited during lunchtime on a weekday, and there was no wait, allowing for a smooth entrance. After ordering via the LINE menu, I asked for garlic to be added verbally. When the Tamana ramen arrived, and I took my first sip, I thought, "Huh?" Past posts suggested it was a rich tonkotsu broth, but this one was surprisingly clear and thinner, with a slightly salty taste and a gentle infusion of pork flavor. While this is quite delicious in its own right, I wondered if they had changed the recipe. The noodles were thin and straight. As I mixed in the burnt garlic oil that had floated to the surface of the broth, the flavor shifted slightly and became even better. Toppings included seaweed, green onions, and chashu pork. The soup had a pleasantly light tonkotsu flavor complemented by the garlic oil. This unique taste might captivate some people. It's easy to see why they upgraded from a pop-up to a full establishment with such a delightful flavor.

The noodles are unique, not the very thin straight type but rather a slightly thicker square noodle. They have a distinctive crunch and are quite delicious. The dark ingredient adds richness and matches perfectly. I felt that the mentaiko (spicy cod roe) wasn’t necessary. It seems that having just ramen for dinner is completely fine, so it’s a really convenient and great place.

I visited a Kumamoto ramen shop that opened quite deep in Nakameguro Ginza Shopping Street. You place your order using a QR code. I ordered the most basic option for 950 yen. When I think of Kumamoto ramen, I usually think of Gekka, but this one was different. It wasn't greasy, nor was the soup white and cloudy. The rich, creamy broth clung well to the noodles, and I enjoyed every bite until the end. Thank you for the meal!

I ordered Kumamoto ramen with a soft-boiled egg (hard noodles). It’s not my first time having ramen from Kumamoto, but I was surprised by this. The surface of the broth had something like fat or chicken oil, which added a clingy texture. It’s quite different from the original tonkotsu ramen from Fukuoka in Kyushu. Thank you!

◆ Ramen Shop Registration Number: 6978 • 2024, Bowl Number: 416 ◆ Kumamen Nakameguro Store (Kamikuro, Meguro Ward, Tokyo) ◆ Rich Tonkotsu Tamana Ramen ¥1200 ● Instagram: tsukasa's ramen tsukasan777 ● Twitter: tsukasan2010

It seems to be located in Roppongi. I saw a flyer and decided to check it out. It's on the second floor of a shared space, so you have to go through a completely different restaurant on the first floor to get to the second floor, which might make it hard to find and access. Also, the tables felt somewhat greasy, which made me wonder what the previous restaurant was like. Given that it's a shared space in Nakameguro, I guess that's to be expected, but the prices for alcohol are way too high. The food is delicious, which is such a shame.

Business Hours: 11:30 AM - 2:30 PM (Last Order at 2:00 PM) and 6:00 PM - 11:00 PM. Closed on Tuesdays. Seating: 17 seats (5 counter seats on the first floor, 4 table seats, 4 sofa seats, and 4 table seats on the second floor). **Menu:** - Tonkotsu Curry: 700 yen - Half Curry: 430 yen - Large Size: 100 yen extra - Extra Chashu: 300 yen - Boiled Egg: 150 yen Starting September 1, the restaurant will reopen for night service. During the day, it operates as a ramen shop, and at night, it transforms into a Kumamoto-style ramen izakaya with four tables on the second floor for a rental-style operation. I ordered the "Tonkotsu Curry" in large size, topped with "Chashu" and "Boiled Egg." Although these toppings are typically for ramen, I appreciated the special arrangement, as usually, only "Half Curry" is offered as a side during lunch. On this day, they kindly allowed me to order the regular size of the curry without having ramen, and I apologize for that. The payment can be made in cash or via PayPay.

Kumamen. A Kumamoto ramen shop. The rich, impactful soup is more of a garlic oil tonkotsu flavor, and while you can taste the pork bone, it feels overly salty. Though there are various toppings on the standard ramen, considering the quality, it feels a bit overpriced. I don’t think I’ll be returning to this place.

If you walk for a while toward Yutenji from the station along the shopping street, you'll find a small restaurant. The interior is somewhat cramped, with just a counter and a few small tables. The menu is simple. The flavors are strong and well-defined. The chashu (braised pork) is on the thinner side, while the soft-boiled egg has a mild flavor that pairs nicely with the soup. It's quite tasty. I'm happy to see another option available in Nakameguro. I’ll definitely visit again.

I recently visited a new tonkotsu ramen shop. There are various shoyu tonkotsu ramen places in Nakameguro, but this one had a flavor that I really like. However, I personally felt that it was a bit greasy. Still, it was delicious, so I will go again.

I heard that a Kumamoto ramen shop has opened nearby, so I decided to check it out! It opened in June, but I finally got the chance to go, haha. When I think of Kumamoto ramen, it feels familiar, but there's definitely something different about the soup and noodles! My friends and I used to enjoy ramen in Tamana, so I was a bit excited to see if I could enjoy that taste here too. I really like ramen places where the smell of tonkotsu broth reaches about 300 meters around the shop! -------------------------------------------------- Thank you for checking out my review! I hope it inspires you to enjoy some delicious meals as well. I appreciate any likes or comments—it's motivating for me! --------------------------------------------------

Located along the Nakameguro Ginza shopping street, “Nodokoro Sakushinkoku” opened on June 1st as a tenant. It specializes in "Tamana Ramen," which is said to be the root of Kumamoto ramen. - Tamana Ramen: ¥950 - Soft-boiled Egg: ¥150 The noodles are medium-thin and straight, served in a surprisingly light tonkotsu (pork bone) broth that is enhanced with a punchy flavor from roasted garlic. The shop also offers evening hours only on Wednesdays. For more posts, check out @gourmet_developer. **Store Information:** Kumamen Nakameguro 2-44-12 Kamimeguro, Meguro-ku, Tokyo Hours: - Tuesday, Thursday to Sunday: 11:30 AM - 2:30 PM - Wednesday: 11:30 AM - 2:30 PM, 5:30 PM - 11:00 PM Closed on Mondays Follow their account: @kumamen_roppongi **Tags for Search:** #HinoGur_Nakameguro #HinoGur_Ramen #KumamenNakameguro #NakameguroGourmet #NakameguroLunch #NakameguroDinner

On a weekday night after work, I decided to visit this place, knowing that it had opened at the beginning of the month. It's known for serving Tamana ramen, which is the root of Kumamoto ramen. I had put off coming here because I was a bit apprehensive about the potential saltiness of the dish. However, I finally made the trip because the rumored new shop, Menya Mikan, was closed that day. Mikan is only about 300 meters away, but as a ramen lover, I really wanted to try Tamana ramen. First, a bit about Tamana: it's located to the north of Kumamoto City, heading slightly towards Kurume and Fukuoka. The history of Tamana ramen goes back to 1952, when a ramen shop called Sanku opened near Tamana Station, becoming popular among the local seaweed farmers. Its taste impressed a Kumamoto businessman so much that he helped launch a famous ramen chain, which includes options like Komurasaki and Kaika ramen. Getting to the restaurant at 6:30 PM, I found no customers ahead of me and took a seat at the back of the counter. I ordered the Tamana Ramen for 950 yen, paying upfront. I remembered to ask for "men katame" (firm noodles) and to add the signature roasted garlic chips, which are typically included in the dish. After a few minutes, my bowl arrived. Taking a sip of the broth, I noticed that it was indeed salty but delicious, especially if you consider it a pork bone salt ramen. Although I'm not a fan of overly salty dishes, this was well-balanced, unlike other salty ramen shops I've tried in Tokyo. To enhance the flavor, I added a bit of pickled ginger and vinegar from the table condiments. The noodles were thin, straight, and somewhat low in water content, closely resembling those used in Hakata ramen, with a nice wheat flavor. The toppings included two pieces of fatty chashu, mushrooms, green onions, garlic chips, and the seaweed that Tamana is known for. After finishing my bowl, I ordered a kaedama (extra noodles) with a firm texture for an additional 150 yen. The kaedama was also tasty, and for those who prefer larger portions, a large serving is available for an extra 100 yen. After enjoying the meal, I left feeling satisfied but mindful of the extra saltiness I'd consumed. To counteract that, I bought two long grapefruit chuhai drinks for potassium intake on my way home. It was a pleasant evening overall. *Note: There is a large step at the entrance, making it difficult for wheelchair access. Children are welcome, and the counter seating is standard with movable chairs, making it suitable for left-handed diners.*

I recently visited a newly opened specialty shop for Kumamoto Ramen, known as the original Tamana Ramen, which operates only for lunch in what appears to be a bar space. I was able to go at the right time! The menu is quite simple, and I ordered the most basic Tamana Ramen (950 yen). The flavor-packed, thick, and rich tonkotsu (pork bone) broth is just divine. There’s absolutely no unpleasant smell, making it very easy to eat. The toppings include a large pork belly chashu, plenty of wood ear mushrooms, and green onions, which are all delightful. The burnt garlic, crucial to Kumamoto Ramen, is nicely incorporated, adding richness and a fragrant aroma that is tantalizing. It was delicious! It was so good that I couldn’t resist ordering an extra serving of noodles (150 yen). The white, cloudy broth completely blended with the burnt garlic, turning a deep black. The added pickled ginger provided a great color and tangy kick. I enjoyed every last bit! They had various sauces like chili oil for flavor changes, but I ended up not using any in the end. That’s how satisfied I was!

I visited "Kumamen," a Kumamoto ramen shop that opened on June 1 in Nakameguroid in the Meguro Ginza shopping district. I finally got the chance to go after hearing the owner of the night izakaya "Sakesarunokoku" (operating in the same space) say that when he first tried the ramen, he ordered five extra servings of noodles. I was really looking forward to it, but I couldn't get in because I arrived just before closing. However, now I was here for my first visit. I learned that on Wednesdays, they serve dinner as well, so even those who can't make it for lunch have a chance to enjoy the ramen. The dining system is set up so that you pay at the counter first and then take a seat. Since it was my first time, I ordered the Tamana ramen with a raw egg, extra green onions, extra chashu, and a small rice on the side. The only type of ramen offered is the Tamana ramen, and you can customize it with various toppings. My bowl arrived in about three minutes. First, I experienced the rich pork bone broth. Although it looks somewhat thin, it has an addictive gamey aroma and depth of flavor. The strong flavor of the charred garlic in the Tamana ramen is quite overpowering, which might mask the gamey scent a bit. Some might find the broth a little salty due to the charred garlic, especially if you're expecting a typical Hakata ramen. I noticed many customers were adding boiled eggs as a topping, but having learned from my visit to Mōen in Tamana that a raw egg can help adjust the flavor strength, I decided to add that instead. The noodles are medium-thin and straight, and I chose the standard hardness. I found that the noodles at Kumamen have a surprisingly firm texture even as time goes on, which I really enjoyed. I also ordered an extra serving of noodles at the standard hardness. I liked these noodles a lot. Now, about the chashu—it’s thinly sliced but holds together well, different from the falling-apart kind. It's not the kind that crumbles easily, but it's very tender and juicy. Preferences might vary, but I found myself wanting to come back for more, making it a place I’d frequent. I’m really happy to see another ramen option added to Nakameguro! ⚫ Kumamen Nakameguro ⚫ Address: 2-44-12 Kamimeguro, Meguro-ku 【Tuesday to Sunday】11:30 AM – 2:30 PM (Last Order 2:15 PM) 【Open for dinner on Wednesdays】5:30 PM – 11:00 PM Closed on Mondays #KumamenNakameguro #Kumamen #TamanaRamen #KumamotoRamen #Ramen #PorkBoneRamen #anetai #nakameguro #NakameguroLunch #NakameguroGourmet #Noodles #ShareSpace #SharedBusiness #Lunch #LUNCH

Actually, I have to confess that my dad is from Kumamoto. I really love the straightforward vibe of Kumamoto. Walking towards Yutenji on Nakameguro Shopping Street, near restaurants like Kōshokuraku, Cuore Azzurro, and Bistro Tatsumi, there's a ramen shop that appears as a pop-up for lunch. It’s run by a funky dad and a kitchen brother in a compact setup. In a good way, it doesn’t feel like your typical Nakameguro place. Following the dad's instructions, I waited on a chair outside for three minutes before paying at the entrance and taking a seat. Within five minutes, my bowl arrived. The cloudy broth is packed with a lard-like oil, topped with a dark oil drizzle. The intense garlic aroma is incredibly appetizing. I took a sip of the broth. Wow, it tastes amazing right from the start! The garlic hits in a way that's somewhat unusual for Japanese food. However, it's a bit salty. What a shame! It’s delicious, but it feels like something my mom would scold me for, saying, “You’ll get high blood pressure!” This could be ramen that pairs well with alcohol. The noodles resemble the industrial-grade Kyushu ramen noodles sold at Nikukana Hanamasa. They’re cooked perfectly and taste great. In conclusion, "You really nailed it! This ramen has an incredibly fragrant aroma and is very delicious. But it is a bit too salty!"

A new ramen shop has opened in Nakameguro's Meguro Ginza, and it seems to be operating out of a café. You can enjoy the original Tamana Ramen from Kumamoto here. When asked if you'd like to add roasted garlic to your Tamana Ramen order, I enthusiastically replied, "Of course!" The rich pork bone broth pairs beautifully with the chewy, medium-thin noodles. The broth is surprisingly easy to eat, with less of a strong odor than I expected. The roasted garlic adds a wonderful accent, and the texture of the generous amount of wood ear mushrooms is simply irresistible.

This Kumamoto ramen shop, which opened on June 1 in Nakameguro's Meguro Ginza shopping street, operates as a shared space and is only open during the day. First, you place your order before taking a seat, and depending on the situation, it can be either pre-payment or post-payment; PayPay is also accepted. The menu is simple, featuring only Tamana Ramen, which is said to be the original style of Kumamoto ramen. There are toppings like green onions and takana, as well as options for large portions and extra noodles. The history of Tamana Ramen reportedly began in 1952 in a rural area of Kumamoto, specifically in front of the former Takase Station that thrived during the Miike coal mine era. I ordered the Tamana Ramen with a soft-boiled egg topping. The default comes with two slices of char siu, along with wood ear mushrooms, green onions, nori, and a generous amount of roasted garlic. Taking the first sip of the rich and thick pork bone broth, it has a light creamy texture and a bold kick from the roasted garlic. The flavor is quite strong overall, so adding some vinegar might be a nice touch. The noodles are thin and straight, cooked al dente. Although they do not ask about your preferences beforehand, the default is a firmer texture. If you're hungry, you might want to add extra noodles. The Tamana Ramen has a powerful flavor, and as a fan of Kumamoto ramen, I really enjoyed it. There are options at the table for special chili oil, pickled ginger, and vinegar, which you can use to change up the taste. Thank you for the meal!

I can't believe I can eat Kumamoto ramen in Tokyo! I happened to come across a restaurant and immediately visited it the next day. It was seriously delicious! I ordered Tamana ramen with an extra noodle (kaedama) and a small rice. I thought the broth would be rich, but surprisingly it was refreshing and I couldn’t stop eating. Getting extra noodles is a must! Topping the char siu and white rice with kikurage (shiitake mushrooms) was fantastic! I’ll definitely go again!

This is a new ramen shop that hasn't had much information available yet. The manager, who is from Kumamoto, has a lively way of speaking, creating a wonderful atmosphere in the shop. It seems that during the night, the place turns into a bar, so they haven't been advertising too much to avoid overlapping with bar information. Kumamoto ramen (Tamana ramen) is known for its rich tonkotsu broth, which is quite oily—similar to Nagahama ramen—and features a strong flavor of charred garlic (they ask if you want it added or not). It’s a satisfying bowl, with plenty of options for extra noodles and toppings. I hope this shop stays around for a long time. Thank you for the meal!

Business hours: 11:30 AM to 2:30 PM (Wednesday includes evening hours) Closed on: Mondays Seating capacity: 14 seats (6 counter seats, 4 table seats, 4 sofa seats) **Menu** Tamana Ramen: 950 yen Raw egg: 100 yen Large white rice: 200 yen Extra noodles: 150 yen I ordered the "Tamana Ramen" along with a "raw egg" and "large white rice," asking for the extra noodles to be "soft." The rice only comes in large and small sizes; there is no regular size. The large portion was quite generous. The opening day occurred just after lunch, so I visited the following day. It was a Sunday, and the restaurant was busy. The operation was a bit hectic due to the lunchtime rush. Since this is a shared space, they only operate during lunch hours, but they plan to have evening hours on Wednesdays when the original establishment is closed. Payment can be made in cash or via PayPay. The restaurant opened on June 1, 2024.