Recommended bowl: Yōshoku style

Opened in 1948, by original master Yamato-san, still family owned with the third generation now running the shop. The soup is made from pork leg bones and pork skin, simmered for one day, as well as katsuobushi shavings and kombu. Noodles are supplied by the purveyor Yamato Mengyo. Originally a yōshoku (Western style) restaurant with a varied menu and many customers don't even order ramen. Other dishes like katsudon are worth trying. One of the oldest slurps in Okayama.