Recommended bowl: Michi style

Master Kanai-san trained at the acclaimed shop Tsukemen Michi in Kameari, then became manager of Michi's second shop 'Michi no Buta' before opening Kazu in 2018. The soup here is a tonkotsu gyokai double soup, with noodles supplied by Kanejin (same as Michi). The tonkotsu soup is made from chicken bones, chicken feet, pig feet and pig heads. This base is then combined with a gyokai (seafood) soup made from niboshi, saba-bushi and ago (dried flying fish). The soup takes two days to make. No MSG. Unlike most tsukemen shops which rinse their noodles in cold water, the noodles here are washed in water at room temperature. A housemade garlic soy sauce can be used in the soup or put directly on the noodles.