Teuchi Mensai Kamei

The shop

Owner Kota Kamei trained for six years at Niboshi Tsukemen Miyamoto in Kamata, spending the final year running a pop-up called Teuchi Chuka Soba Kamean with his wife, Menma. He opened Teuchi Mensai Kamei in June 2022 and learned his noodle technique from the owner of the Sanuki udon shop Iwai in Jujo.

The bowl

The noodles borrow Sanuki udon methods: they are made by hand each day using an udon flour called 'Mensai' and cut into strands to order just before boiling, giving thick, chewy noodles. The soy-sauce soup simmers two jidori chickens (Kuro-Satsuma-dori and Hakata Jidori) with duck, pork, niboshi and kombu. The thick menma is made in-house over about two weeks from dried bamboo shoots.

How to order

Buy a meal ticket first. Choose the hand-made chuka soba in soy sauce or white soy sauce, or the abura soba (soupless); the tokusei (fully loaded) soy-sauce bowl was 1,550 yen in a 2023 interview.

Before you go

• Mon, Thu-Sun 11:00-14:30 and 18:00-20:00; closed Tuesdays and Wednesdays.
• Cash only: no cards, e-money or QR payments (Tabelog).
• Saving places in the line for others is not allowed. 8 seats.
• A TableCheck fast pass is available for weekend and holiday lunch service.
• About four minutes from the north exit of Shibasaki Station (Keio Line).