Recommended bowl: New school style

This shop has been around since 2012, but didn’t really gain fame until 2016 when they picked up a Michelin star. Although many order the tantanmen, their shoyu ramen is probably the recommended dish. Both chicken and beef bones are used in the soup, as well as raw oysters. Shoyu from Wakayama goes into the tare. The noodles are made in-house with four kinds of Japanese flour. Available during dinnertime only: a side dish of roasted pork, which is a must order.