匠堂 (Takumido in Sagamihara)

麺屋 匠堂



This spot, way out in Sagamihara, was on my ever-growing list of shops to try. I can't remember who told me about it though. A ramen nerd acquaintance? A drinking buddy? A random dude on the street? Either way, I always mark recommendations, no matter how obscure, and hit them up if I'm in the area.



Well, I was in the area with some friends (you'll need a car for this one) and we popped in.



Recommendations, おすすめ, are:

1. Special shio ramen.
2. Tsukemen with extra green onion and pork.
3. Spicy mazesoba with cheese.

I'll go for No. 3!

A big bowl of junk food. Mix it up and go to town.



Well, I don't think it was a ramen nerd who recommended this one. Very oily, with a handful of store-bought processed cheese thrown on top.

The rest of the menu (we tried a few bowls) was mediocre as well.



In reality, this is a typical local shop, where families can come for a meal. The atmosphere was comfortable, and there are a few side menu items to satisfy the kids while mom and dad have a beer.

神奈川県相模原市緑区橋本7-8-16
Kanagawa-ken, Sagamihara-shi, Midori-ku, Hashimoto 7-8-16
Closest station: Hashimoto

Open 11:30-15:00, 18:00-22:00
Closed Mondays

貝ガラ屋 (Kaigaraya in Fuchinobe)

貝だしラーメン 貝ガラ屋



I was at the RaJuku ramen school with the master from Kodawari Ramen in Paris. He was here for a week-long crash course, and I was there for a couple days to help translate. What did we do after six hours of ramen testing? Get more ramen of course.



Kaigaraya let's you know exactly what goes into their bowl; oysters.



It's strange, but for me oyster ramen seems like a recent trend, despite places like Kaigaraya being open since 2014. Oyster ramen is quite an intense taste, not something I could see finding a huge following.



Despite the strong flavors going on, I am into this one.



A creamy, paitan style soup with the basic toppings. Very simple apart from the complex soup.



The tsukemen comes with a side of oyster paste for an extra kick. I prefer the normal カキソバ, but some people might go for the extra volume that tsukemen offers.



Kind of out there in terms of accessibility, but if, for some reason, you are out here, you might want to pop in. Fortunately, it is in the area of the RaJuku ramen school. Unfortunately, you'll be stuffed after the class.

神奈川県相模原市中央区淵野辺本町3-24-3
Kanagawa-ken, Sagamihara-shi, Chuo-ku, Fuchinobehonmachi 3-24-3
Closest station: Fuchinobe

Open 11:30-15:00, 18:00-21:00
Closed Mondays

ミライゑ (Miraie in Akabane)

noodle kitchen ミライゑ



I finally made it!



I've met Nishimaki-san, both husband and wife, many times at ramen festivals and events. They run Miraie, a popular shop up in Akabane.



Well, I made it, and I even made a video about it. This is one of the first videos I've filmed and edited all on my own. Please let me know what you think.



There are a few options on the menu. The staff actually wanted me to try the Tokyo shoyu ramen, an all-natural soy based bowl, but I had my eyes on the mazesoba, a soupless dish topped with stewed beef.



Gyu nikomi mazesoba. Stewed beef mix-em-up noodles.



It did not disappoint. The beef is stewed in wine, craft soy sauce, and spices. It's all kinds of decadent. It comes out looking very sharp in that triangular bowl.



Make it messy. Remember, with mazesoba, mix it vigorously for about a minute. Don't stir, mix. The gluten in the noodles is activated by your efforts.



Cabernet from Chile.



Shoyu from Chiba.



Slowly stewed until it is chopstick tender.



A lot of people who watched the video put this on their hit lists, and I don't blame them.



Official site here.

東京都北区志茂2-59-20
Tokyo, Kita-ku, Shimo 2-59-20
Closest station: Akabane

Open 11:00-15:00, 17:00-22:00
Weekends 11:00-22:00