Award-winning shio (salt) ramen, using soup made from fresh scallops in their shells. Rookie award for “Tokyo Ramen of the Year 2014” Shio ramen category.
| Opening Hours | 11:30–23:00 |
|---|---|
| Access | 4 min. walk from Keikyu Kamata Station 12 min. walk from JR Kamata Station |
If you’re passing by Ota City during your trip to Japan, be sure not to miss the Kamata Hachiman-jinja Shrine. Originally founded in 1600, the Kamata Hachiman-jinja Shrine is dedicated to Inari which is the Japanese god of foxes. Even though the shrines were partially burnt in 1945,...
For those requiring information regarding Japanese communication and living and traveling in Japan, English/Japanese bilingual advisers living in Japan long-term provide support through Skype. *For more information check out the Facebook page: We Know Japan. Campaign: Free 25 minute Skype s...
Enjoy different types of bath switched daily for male or female customers. Tenjinyu offers a black silica bath with negative ions and an infrared ray effect, an open-air bath, and an electric bath.
The founder of the gyoza with wings, which refers to the shape of the gyoza, giving it a crispier texture compared to the standard ones. This delicious type of gyoza has become a specialty in the Kamata area. Other homemade Chinese dishes are served as well.
Unagi/Tempura restaurant since 1966, near Keikyu Kamata Station. Try their unagi and tempura dishes in a modern-Japanese atmosphere.
The Hidamari Cafe serves vegetable dishes without meat, egg, dairy products, or white sugar. Fish dishes are also available for those who are not vegetarian.
The building is an Ota City-certified private residence apartment with easy access from Haneda Airport. Enjoy your trip to Japan as if you were living at home. We have 4 types of rooms with various floor plans. It is also ideal for groups traveling together
Eight minutes from Haneda Airport by train, 15 minutes by car. Major destinations in Tokyo easily accessible.
Ota City’s Kamata neighborhood has been known for generations for its manufacturing. From factories and small workshops, craftsmen produce high-quality metal products, machinery, metal parts and provide high-level processing. The craftsmen here labor in a spirit of monozukuri. This phi...
An established unagi restaurant since 1935. The unagi cooked with the secret sauce is exquisite.
We serve age-pan (fried bread), which is originally from Ota City. We also serve a bobsled age-pan that was made to support the bobsled team in downtown, and nori cheese age-pan which showcases the seaweed from Ota City. Customers can eat them right there as they are being cooked.
A restaurant where you can fully enjoy sea eel tempura and other locally caught fish. Fresh ingredients are key to what makes the food taste great.