Ramen¥

Ramen Honkamado

Rating76SCORE
WHY IT'S A MESHI MAP PICK
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Google 3.72 / Tabelog 3.58/559+ reviews (665 in latest search).
Google3.72/食べログ3.58/559件以上（最新検索では665件）。
3.58
The owner's handcrafted shrimp wontons, backed by a 'Dashi Sommelier' qualification, are the signature dish, earning three consecutive years on the Sendai Ramen Database.
「だしソムリエ」資格持ちの店主が手打ちする海老ワンタンが名物で、仙台ラーメンデータベース3年連続ランクイン。
A genuine meiten that fans travel from afar to visit despite its suburban Iwakiri location.
岩切という郊外立地にもかかわらずファンが遠方から訪れる本物の名店。
Single location only — Iwakiri main store (Espal Sendai branch confirmed closed December 2022).
岩切本店の1店舗のみ（エスパル仙台店は2022年12月末閉店確認済み）。
No fake review or PR complaint comments.
サクラ・PR告発コメントなし。
Popular Dishes
Shrimp Wonton Noodles (Soy Sauce or Salt)
海老ワンタン麺（醤油・塩）
Special Salt Ramen
特製塩らーめん
Braised Pork Belly Rice
豚バラご飯
What kind of place?
Fake reviews removed

A ramen shop whose owner holds a 'Dashi Sommelier' certification and handcrafts signature shrimp wontons. Their elegant double soup—blending chicken bones, pork bones, and whole chicken with katsuobushi, mackerel flakes, and kelp—is unforgettable. Ranked three years in a row on Sendai Ramen Database. Despite its Iwakiri location, fans travel from afar to visit. Google 3.72, Tabelog 3.58 with 559+ reviews.

Google 3.72, Tabelog 3.58 with 559+ reviews. Many say 'the shrimp wontons are delightfully bouncy,' 'the broth is so refined I drank every last drop,' and 'worth the trip all the way to Iwakiri.' A delicate bowl where the 'Dashi Sommelier' owner's skill shines through.

Business Hours
Mon – Thu11:00-15:30
Fri – Sun11:00-15:30, 17:30-21:30
Regular Holiday：Irregular
Phone022-396-7131Call
Access
About 13 minutes on foot from Iwakiri Station (Gnavi data). Car access recommended (27 free parking spaces). Counter seating (12) and table seating (20).
3-5-12 Iwakiri Bundai, Miyagino-ku, Sendai, Miyagi
English Menu：Not AvailableCredit Card：Not Available
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Ramen¥

Ramen Honkamado

Rating76SCORE
Popular Dishes
Shrimp Wonton Noodles (Soy Sauce or Salt)
海老ワンタン麺（醤油・塩）
Special Salt Ramen
特製塩らーめん
Braised Pork Belly Rice
豚バラご飯
Business Hours
Mon – Thu11:00-15:30
Fri – Sun11:00-15:30, 17:30-21:30
Regular Holiday：Irregular
Access
About 13 minutes on foot from Iwakiri Station (Gnavi data). Car access recommended (27 free parking spaces). Counter seating (12) and table seating (20).
3-5-12 Iwakiri Bundai, Miyagino-ku, Sendai, Miyagi
Phone022-396-7131
English Menu：Not AvailableCredit Card：Not Available
View larger map
Open in Google MapsView on TabelogOfficial Website
WHY IT'S A MESHI MAP PICK
Why this place makes the list
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
Google 3.72 / Tabelog 3.58/559+ reviews (665 in latest search).
Google3.72/食べログ3.58/559件以上（最新検索では665件）。
3.58
The owner's handcrafted shrimp wontons, backed by a 'Dashi Sommelier' qualification, are the signature dish, earning three consecutive years on the Sendai Ramen Database.
「だしソムリエ」資格持ちの店主が手打ちする海老ワンタンが名物で、仙台ラーメンデータベース3年連続ランクイン。
A genuine meiten that fans travel from afar to visit despite its suburban Iwakiri location.
岩切という郊外立地にもかかわらずファンが遠方から訪れる本物の名店。
Single location only — Iwakiri main store (Espal Sendai branch confirmed closed December 2022).
岩切本店の1店舗のみ（エスパル仙台店は2022年12月末閉店確認済み）。
No fake review or PR complaint comments.
サクラ・PR告発コメントなし。
76SCORE
What a score of 76 means
A measure of whether people truly want to return — not hype. Calculated after removing fake reviews.
Real reputation
Fake reviews removed

A ramen shop whose owner holds a 'Dashi Sommelier' certification and handcrafts signature shrimp wontons. Their elegant double soup—blending chicken bones, pork bones, and whole chicken with katsuobushi, mackerel flakes, and kelp—is unforgettable. Ranked three years in a row on Sendai Ramen Database. Despite its Iwakiri location, fans travel from afar to visit. Google 3.72, Tabelog 3.58 with 559+ reviews.

Google 3.72, Tabelog 3.58 with 559+ reviews. Many say 'the shrimp wontons are delightfully bouncy,' 'the broth is so refined I drank every last drop,' and 'worth the trip all the way to Iwakiri.' A delicate bowl where the 'Dashi Sommelier' owner's skill shines through.

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