Tokyo Miso Ramen Uzura

The shop

Owner Tatsuomi Kondo grew up in a family that ran a chain ramen shop. After being struck by the salt ramen at Menya Ishin in Kanagawa, he trained at ZUND-BAR in Atsugi, where Ishin's owner had trained. He opened Uzura on January 19, 2015 and has served only miso ramen since; the name 'Tokyo miso ramen' comes from its use of Tokyo miso, and the shop has won the miso category of Tokyo Ramen of the Year repeatedly.

The bowl

The miso tare blends Tokyo, Kamakura, Shinshu and Ehime misos and is finished with fragrant burdock oil. The broth is simmered from 'mochi-buta' pork leg bones and pork with minced chicken. Noodles are thick, wavy and house-made, mainly from Yumechikara wheat blended seasonally with Kitahonami and Haruyutaka. Toppings include chashu, bean sprouts, minced meat, white leek, burdock chips and an Okukuji-egg ajitama.

How to order

There is essentially one dish: miso ramen. Add the seasoned egg if you want it. Bring cash.

Before you go

• Lunch only: weekdays 11:00-15:00, Saturdays 11:00-16:00; closed Sundays, plus occasional extra closures.
• Cash only: no cards, IC cards or QR payments.
• Seven counter seats, no reservations.
• About five minutes from the north exit of JR Musashi-Sakai Station.