Recommended bowl: Shoyu + olive oil?

Mugi to Olive's name comes from its curious but delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes surprisingly well with the soup, while also altering the flavor profile and taste associations of the dish – a commendable innovation.

The menu here is made up of three types of shoyu soup: one made with niboshi, one with hamaguri clams and another with chicken. Ramen is available in any of these varieties, or you can order a "triple soba" option that comes with a mix of all three. The noodles come from Teigaku, a top noodle producer from Kyoto. The presentation is quite gourmet.

Aside from the ramen, Mugi To's maze-soba also has a cult following. Maze-soba is ramen served with no soup. Typically, thick noodles are served over a bed of toppings, spices and a condensed sauce, which you mix up yourself, almost as if you're saucing a pasta. Here you're encouraged to add olive oil. Again, interesting, innovative and surprisingly tasty. Since 2014.