Recommended bowl: Udon style

Nara Seimen is a spinoff from Udon Shin, a popular udon restaurant located just a stone's throw away (open since 2011) and run by owner Narahara-san. The noodles here are house-made using three types of wheat, all grown in Hokkaido. The noodles are made in the same style as udon noodles and contain no kansui, so technically the shop does not consider this bowl to be true ramen. Anyone taking a blind taste test, however, would tell you that this is ramen. The light, clear soup is made from two types of chickens, sourced from Yamanashi and Tottori prefectures, along with kombu and water only. Nothing else, no MSG. Choice of shoyu or shio tare. Topped with takenoko (bamboo shoot) from Kagoshima prefecture, along with three types of chashu — chicken breast, pork belly and shoulder. Open since May, 2019.