ワンタンメン / Wontonmen / Shinasoba Medetaya — Sengawa, Tokyo

Old school Tokyo style shoyu soup is made by simmering pork bones and carcasses, chicken carcasses, ox tails, bonito flakes, mackerel flakes, kelp, dried sardines and dried shrimp. The shoyu tare is made by letting the meat marinate in soy sauce for about a week (to remove sharpness). Medium-thin curly noodles by Daiei Shokuhin are served slightly al-dente. Topped with meat-filled wontons, slices of pork shoulder loin chashu, bamboo shoots, negi and nori. Housemade gyoza on the side.

The elderly master trained at the legendary Tokyo ramen shop Tantantei in Hamadayama before also working at Eiji (now closed) in Chitose-Karasuyama. 18 seats. Open since 1988.