Sakaiminato 100 ¥900 Nira curry mixed with eggs ¥350 Today, I was planning to go noodle hunting in Yokohama, but my hairdresser mentioned "Sakanatsu" to me, which made me crave for dried fish, so I decided to try NIBOSHIMANIA, a shop I previously gave up on due to the long line. NIBOSHIMANIA is a shop run by someone from Sakanatsu, and since its opening last September, it has become a popular spot in the competitive Kamata area. I arrived at 11:34 and there were about 40 people in line. Last time, I had to give up due to lack of time before my business trip to Fukuoka, but this time I was determined to wait. I entered the shop at 12:38. The turnover was quite fast, about an hour. They offer regular dried fish ramen, limited options, and a Nibo presso. I started with the regular dried fish ramen. They offer a black vinegar mixed with eggs as a regular option, and "Nira curry" as a limited option. I had never tried curry mixed with eggs before, so I ordered it. The shop has 3 staff members, 2 men and 1 woman, and they work very efficiently. The ramen was served in less than 3 minutes. The flavor of the dried fish broth was rich and flavorful, with a strong dried fish taste but also a good balance of saltiness and richness. The noodles were firm and as expected. Before finishing my noodles, I ordered the curry mixed with eggs. The visual was impressive. When I mixed it and tasted it, it had a spicy curry flavor with a hint of garlic chives. I decided to add some dried fish broth to it, and it was delicious. It's hard to describe the taste, but it was definitely a unique and tasty experience. Overall, it was a high-quality dried fish ramen. Thank you for the meal! I left around 13:00, and there were about 10 people in line. It might be easier to get in if you come a bit later.

The other day, when I searched for a place to eat, I found a ramen restaurant on Tabelog with a rating of 3.69. They had a limited cold noodle dish called "cold oyster" that caught my interest. I thought it might be sold out since it was a limited item, so when I visited in the afternoon, I ended up eating something else. However, I had to go to Kamata again today, so I decided to have lunch there. I arrived 15 minutes before opening time, but there was already a line. I waited for an hour, thinking the limited noodles would be sold out by then. I had planned to order both the regular noodles and the daily special extra noodles in half portions. When I looked at the ticket machine, it said there were only 3 servings of the limited item left, but it was not sold out yet. I asked the staff, and they said they still had it, so I chose the limited item #3. The noodles that arrived looked very beautiful and delicate, and they tasted just as good as they looked. I drank all the broth despite knowing it was salty. It was a unique and exceptional dining experience. This is how dining out should be! Tokyo is a great place to be!

This is a shop near Kamata Station that specializes in dried fish broth. There is a line of more than 10 people, and when you reach the front, the staff prompt you to purchase a meal ticket. As a native of Tsukemen, there is no doubt about the taste, so I ordered cold oysters, meat topping, and seasoned egg with black vinegar. Soon, the dish arrives. I tried the cold oysters and it tasted like tuna mayo. I could sense the dried fish broth in the background, but couldn't find the oysters. Perhaps this tuna mayo is actually the oysters. It felt like I was eating tuna mayo until the end. Since oysters are a national favorite sushi ingredient, the taste was definitely good. The noodles had a good firm texture and were delicious. I added the meat topping because the Tsukemen meat was very delicious, but this one had a slightly different impression, maybe because it was thickly sliced. When I asked for the seasoned egg halfway through, it was brought to me and it was also good with the black vinegar and fish powder. After eating about half, I added the oysters and finished the meal.

NIBOSHIMANIA @ Kamata Ikagoro Niboshi Soba (made with white squid niboshi from Tottori and Misawa dried squid) for 1100 yen. This is the second bowl for many people. The soup is thick with a rich squid flavor that packs a punch. Surprisingly, it's not too salty, but the depth of flavor from the squid is impressive. The thin straight noodles have a firm texture that holds up well to the soup. The large slices of pork shoulder chashu are high quality, and the addition of onions adds a nice touch. I will definitely revisit if there are any interesting limited-time offerings.

NIBOSHIMANIA @ Kamata - Cold and Rich Sea Bream Sardine Soba with Five Types of Fresh Fish (Golden Eye Snapper, Red Snapper, Akoudai, Medai, and Onaga Fish with Sakaiminato Red Snapper Sardine) for 1200 yen. Arrived on a weekday before 10 am and there were 11 people in line. The bowl arrived 20 minutes after the store opened at 11 am (with a line of 40 people at opening). The soup had a strong sea bream aroma, without any fishy or unpleasant taste, just the high-quality flavor of sea bream. The broth is rich, maybe a white broth base? The noodles were medium-thin straight noodles, with whole grain flour giving them a good chew and a strong wheat flavor. The toppings included purple onions, green onions, and radish sprouts, adding a refreshing touch. Overall, a bowl that seems to be quite expensive to make. It's impressive that they can offer various sardine options with this level of quality as limited editions.

I had the Nipoppreso with extra meat and the Wae-dama at this ramen shop. I had heard about its reputation and since it was only open for lunch, I was a bit hesitant. But seeing how popular it was, I couldn't resist and finally went. There was a line of 7 people outside, and it took about 30 minutes until we were seated, which is normal for the lunch rush. The Nipoppreso I had (with olive and dried fish broth) was thick and packed with the umami flavor of dried fish, just as its name suggests. The moment I tasted it, I thought "This is it!!" It was incredibly rich. If I had to compare it, it was even more intense than Tsukemen or Yoharamata. The combination of bitterness, richness, and depth of flavor was like a tank. Eating it with the chewy noodles was a delight. The meat was like thick slices of prosciutto, a rare treat. The soup and meat were so flavorful that even a foodie like me could tell the amount of effort put into it. The Wae-dama (red snow crab miso butter) had more noodles than usual, and the butter made it a bit greasy, but the combination of crab miso butter and noodles was unbeatable. It exceeded my expectations. A must-try for dried fish broth lovers. The restaurant was clean, and the service was great. It's no wonder they have so many fans.

I tried the recommended dish that the sadistic manager of Sadistic Nirani Noodle Shop does not recommend, and it was quite a unique experience. The Nirani Boshi Soba had a lot of pepper in it, giving it a strong impact, but the spiciness was not too intense. It had twice the amount of oil as shown in the picture, making it quite greasy and junky. The onions were sweet without any spiciness, adding a nice balance to the overall flavor and texture. The grated ginger was also a great accent. Although I wouldn't recommend it to others, the calculated flavor profile was surprisingly enjoyable. It also came with meat and a boiled egg, making it a good deal. It was fun to try, but it might be more suitable for those with a strong stomach.

Niboshi soba Wadatsumi ~47 prefectures' dried fish~ with omal butter mixed egg soba is more rich than the regular menu, but not as rich as Nibopresso. The aroma of the dried fish is very good, as expected from the one-year anniversary menu, it was very delicious. The chashu was delicious as always. I chose the omal that I was impressed with when I first visited. It is very delicious whether you eat it as it is or as dipping soba. Congratulations on your first anniversary.

I've been going to this place regularly for almost a year now. In the Kamata area, there are several famous dried fish broth noodle shops, but this one is the best. They were offering a special anniversary dried fish broth soba noodle, so I had to go. However, I saw on Twitter that the day before, Saturday, there was a 3-hour wait. I hesitated a bit, but thought 3 hours couldn't be that bad. When I arrived at the restaurant, I saw a line like I've never seen before. I braced myself and started lining up at 11:02. I wondered when I would finally get in... The result? I was able to enter at 14:22. It really was over 3 hours. As time passed, I lost the energy to look at my phone and started feeling a bit like I might have heatstroke. But all that waiting paid off, as I received a 1st-anniversary sticker. While waiting in line, I made a decision... My first time trying "double dipping." I had no choice, they were going to mix it anyway, and the amount of noodles wouldn't change. Just worried about my blood pressure and uric acid levels... 1st meal: "Nibo Shibuya Base" for 1,500 yen. The appearance was the usual clear broth soba from Ginrei Soba. It had a beautiful visual. However, this was the first time they used a beef bone clear broth base, with luxurious dried fish broth made from red snow crab, swimming crab, sweet shrimp, lobster, asari clams, and clams. The clear soup had a complex and deep flavor with a strong crustacean aroma. The combination with the noodles was perfect. The wait was worth it for this first beef bone base experience. 2nd meal: "Nibo Soba Wadatsumi" for 1,100 yen. A premium anniversary dried fish broth soba made with dried sardines from all 47 prefectures, with no animal products. The smooth yet intense dried fish broth soup without any bitterness was gentle on the body. It was heavier on the stomach than the mixed noodles. As for my health, well, it's okay for now. I'll be more mindful in the future. No regrets! Looking forward to the second year!

"NIBOSHI MANIA 1st Anniversary Limited Edition: Niboshi Soba Wadatsumi - using dried fish from all 47 prefectures + Spicy Keema Curry Topped with Seasoned Egg. This ramen is a unique creation using dried fish from all 47 prefectures, supplemented with homemade dried fish where unavailable. The base dried fish flavor is strong and well-balanced. I couldn't decide whether to get a second bowl, but I'm not a fan of corn, so I opted for the Spicy Keema Curry Topped with Seasoned Egg. The spice level is just right and it's delicious. Makes you crave rice. From lining up to getting the bowl, it only took 1 hour. Thank you for the meal! @MANIA_NIBOSHI100 #NIBOSHIMANIA #NIBOSHISOBOWADATSUMI #SpicyKeemaCurryToppedwithSeasonedEgg #driedfishramen #seasonedegg #richdriedfish #driedfish #Kamata #OtaDistrictGourmet #KamataGourmet #Mania #ramen #rameninstagrammer #noodlegram #chashu #noodlelover #foodporn #deliciousgram #thankyouforthemeal #instafood #yummy #gourmet #delicious"

Even though it's a regular day, the line is incredibly long. I managed to get the 22nd spot. But the turnover rate is high, so I didn't have to wait at all. The customer service is superb! I ordered the Premium Niboshi Presso Wafu Ramen B. The Niboshi Presso is delicious. It has a strong dried fish flavor. The Wafu Ramen is Genovese, what is that... Anyway, it's delicious.

Hello, I'm Tenka Ji. On Tuesday, before my appointment, I stopped by Kamata. First, I went to NIBOSHIMANIA and found a line of about 20 people around 12:20. The line extended from the front of the store around the corner. The front of the store had sparse lines, but there were many people around the corner. It seems that the front of the store was hot in the sun, while around the corner was shaded. When I visited last time, it seems the majority of the line was around the corner. Amazing. So, I decided to go to Kitsunejiro first. When I returned around 1:30 p.m., there were no lines in the shade. Yes! I thought the line had decreased, but there were still 16 people in front of the store. It didn't decrease much. I hesitated, but eventually decided to line up. Visited around 1:30 p.m. on September 12, 2023. It's hot. Many people in front of me are using umbrellas. I noticed umbrellas placed in front of the store. It's a service from the store. I borrowed an umbrella and used it. Occasionally, a staff member comes out and guides a few customers at a time. They collect number tags. It seems like a ticket system, but eventually, a staff member asks for those who don't have a number tag yet, so I got one. This tag is not a ticket but a representation to prevent waiting. It said, "Please wait in line as it is." I lined up and was called in about 20 minutes. I bought a food ticket inside. NIBOSHIMANIA changes its limited menu almost every day. The limited menu for the day was: - Cold oysters (Sanriku oysters) limited to 20 servings - Cold rich KinKi fish soup soba limited to 25 servings I had already checked the limited menu on Twitter. I chose the oysters. The food ticket I bought was: - Limited 3 Cold oysters 1100 yen - Today's mixed bowl C Lobster butter mixed bowl 450 yen I got water from the water server and sat in the front seat as instructed. The water from the server must be good, but I prefer it cold. The store has counter seats and similar seats facing the wall. It seems to have a total of 11 seats, so the capacity is relatively good. The female staff member is busy moving around. The kitchen staff also seemed busy. There were pre-set trays with a ladle and chopsticks on the table. No condiments. Eventually, the "Cold oysters" arrived in about 5 minutes. It had yellowish cream soup with neatly arranged noodles. Red sliced onions and kaiware were placed in the middle. No chashu (menu says "kake"). Let's eat! - The soup? It's amazing. The rich flavor of oysters! There is no rawness or strong taste, just the delicious taste of oysters. Perhaps, there is some additional flavor supporting the delicious taste of oysters, but I don't know what it is. For example, the "Oyster Niboshi Soba" from Mahoroba that I had the other day had the clear flavor of niboshi supporting it, but here, I have no idea. It's just incredibly delicious. - The noodles are lightly curled medium-thin noodles, neatly arranged. They are properly tightened with water and have a slightly firm texture. They are not springy, but they have a good chewiness and texture. Looking closely, there are some grains, so they may contain whole wheat flour. It's delicious. Is this also from Tokyo Seimen like Seikan? When I had almost finished the noodles, I ordered the mixed bowl. There were calls for mixed bowls everywhere, and it looked busy. Finally, after about 10 minutes, the mixed bowl arrived. It had neatly arranged noodles with a yellowish-brown creamy sauce on top. A little green onion was sprinkled on top. Let's eat again! - The sauce? When I tasted it alone, it was exactly the flavor of lobster, full of umami. It's very creamy, and it doesn't taste particularly buttery. It's full of strong lobster flavor, with no rawness or strong taste. - The noodles are almost straight medium-thin noodles. They are warm noodles, different from the cold oysters.

In between the typhoon landing, I laughed and was surprised by the unexpected waiting... amazing. The shop and everyone there too. Oh, myself as well. Today I had ramen with oyster and dried fish broth, and salmon shirako mixed with noodles. When it comes to oyster and dried fish broth, I always think of Mahoroba, but this one had a milder taste which was just right for me. The noodles were crunchy and mixed well with the soup. As for the salmon shirako mixed with noodles, it was my first time trying it and I was a bit nervous. The lightly sautéed shirako was mixed into the noodles. The gentle yet rich taste of the shirako filled my mouth. I've always thought that Nukun's mixed noodles are like fancy pasta with black vinegar, which makes it enjoyable every time. Although the mixed noodles with black vinegar are delicious, I find it hard to eat. I might try getting a half portion next time. It was delicious again today! Thank you for the meal!!!

The special thick clam and leek dried fish soba with oyster mixed with seasoned egg was unique and delicious. The strong punch of leeks and creamy, rich clam soup complemented each other well. I was pleasantly surprised by the flavorful clam soup, which I expected to be a bit lighter. The oyster mixed with seasoned egg was as delicious as always.

The chilled KinKi fresh fish and dried fish soba noodles (Hokkaido KinKi fresh fish x Shimane KinKi dried fish) and beef tendon spiced curry mixed with egg noodles were delicious. The chilled dish had a nice aroma of fresh fish and dried fish without any bitterness or fishy taste. It's a bit challenging to visit often in the summer, but I can't resist the temptation of enjoying the chilled dish during the hot season. The curry mixed with egg noodles had a sweet European flavor with a hint of spices, and the addition of beef tendon made it satisfying.

The store manager of Motonuki, a shop found in Kamata, seems to have a menu even stronger in dried fish flavors than Motonuki. Arriving around 12 pm on a weekday, there was a wait of about 20 minutes before entering the shop. I ordered the Cold KinKi Fresh Fish Dried Sardine Soba (1100 yen) and the Cold Rich Kinmedai Fresh Fish Dried Sardine Soba (1200 yen). The dishes were served in about 5 minutes, and it was clear that the concepts of both dishes were completely different. Starting with the KinKi, the fish flavor was incredibly strong and delicious. Even as I continued eating, the fishiness did not diminish at all. It's difficult to describe the taste of KinKi, but it's definitely fishy, without the overpowering smell of raw fish. Next was the Kinmedai. I remember Motonuki also had a Kinmedai ramen. This dish had a distinct Kinmedai flavor, and it felt like the Kinmedai was swimming in the soup. Additionally, this dish had a creamy taste added to it. Both dishes were delicious in their own unique way. I also tried the Tossed Noodles, with options like Spicy Curry (350 yen) and Oyster Butter (450 yen). Starting with the curry, it was undeniably spicy and flavorful, complementing the thin noodles perfectly. The amount of beef tendon included was just right. Moving on to the Oyster Butter, the aroma of oysters was strong, and the buttery richness was reminiscent of carbonara or mentaiko pasta. Both options were delicious, and adding seaweed would make them even better. The quality of the tossed noodles was exceptional, making it a satisfying main dish on its own. Overall, the experience was highly satisfying, and I can see myself coming back here often. Next time, I want to try the Nibo Presso for sure.

I finally lined up and ate at Niboshi Mania, thinking it had gotten a little cooler. I ordered number 41, but had to wait for about an hour. It might be a good idea to bring a parasol or sunshade while waiting in line. They give out numbered tickets, but you can't have someone hold your spot for you. There are limits on how many bowls of ramen you can order, with four different types of limited edition ramen available. The photo shows the Premium Nibopresso. The taste was exactly what you'd expect from a strong Niboshi flavor. This is a great place to experience the genre of Niboshi ramen, and I would definitely want to come back in the fall.

The Nippopresso Doro Doro Niboshi ramen was a delight for those who love the rich flavor of dried fish. My companion had the Ginrin ramen (a light Niboshi ramen) and it was also quite delicious. The black vinegar seasoned egg with garlic was amazing as well. The portion of seasoned egg was generous with plenty of noodles, so it's best to go on an empty stomach. I was also intrigued by the oyster seasoned egg. Despite waiting outside in the heat, the staff kindly brought a parasol, which was greatly appreciated! It was around a 10-person wait on a Sunday afternoon. I definitely want to go back again.

"Three kinds of silver-scaled horse mackerel dried soba (Sakaiminato black horse mackerel, gold horse mackerel, Nagasaki yellow horse mackerel) with Hamanako-grown fresh nori seaweed mixed cold noodles. I arrived around 1:30 pm on a weekday and there was no wait today. I chose the silver-scaled horse mackerel because I wanted to try it. The noodles were firm, and the salty dried fish soup was delicious. The rare chashu pork was also very tasty as always. The fresh nori seaweed mixed cold noodles had plenty of nori seaweed, and the aroma of the fresh nori seaweed was nice. It was refreshing, so I could easily enjoy it."

"NIBOSHI MANIA" opened in September 2022 at Kamata JR Kamata Station West Exit. It is a new and popular restaurant where Tacky, who served as the head chef of the renowned rich dried fish broth restaurant "Hekikan" in Yokohama, has opened his own shop. The restaurant is known for its daily dried fish broth soba noodles, similar to "Hekikan". Operating hours are from 11:00 to 15:00, and they close once they run out of noodles. Despite being open for over six months, there are still long lines every day, and the restaurant has become one of the most popular in the competitive ramen district of Kamata. The menu features dishes like the rich but light dried fish broth soba, the clear broth "Ginscale dried fish soba", and the animal-free "Nibo Presso" with a thick and rich soup. The daily menu is announced on the restaurant's Twitter account the night before, and the details are written on a blackboard above the ticket machine. The review also includes specific menu items and descriptions from various days in August, showcasing the unique and delicious offerings of NIBOSHI MANIA.

I didn't have to go all the way to Isezaki to eat, what a blunder. Anyway, I was thinking of getting the regular boiled fish, but ended up going for the triple Kamasudonibopureso. I'm weak when it comes to limited edition items, so I always end up going for those. This time, I tried the triple Kamasudonibopureso. I'm not sure if Kamas tastes like this, but it was reliably delicious! I also ordered the oyster butter mixed ramen. I always order the mixed ramen because it's essential for me to fully enjoy my meal, even though it always makes me feel like my stomach is going to burst with laughter. They used to serve Akahoshi, but now it's the black label small bottle. It's quite unsatisfying, but I guess it's necessary to keep the turnover fast. Next time, I'll try the original boiled fish without going for the limited edition. Thank you for the meal!