わんたんめん / Wontonmen / Ohako — Nogata, Tokyo

Clear shoyu soup is made from slowly simmering pig trotters, chicken feet, scallops, kombu, katsuobushi and vegetables. Medium-width curly aodake noodles are handmade by the master each morning using a bamboo pole. Topped with pork loin chashu, menma, negi and wontons. Housemade gyoza, shumai, cha-han and subuta (sweet and sour pork) on the side.

Ohako is a machi chūka style restaurant with a 60+ year history. Over 20 different dishes are on the menu. The original master trained at the shop Teuchi Chūka Koyo in Kagurazaka (now closed), second-generation master Junji Kataoka-san now runs the shop with his wife. 20 seats. Open since 1963.