Recommended bowl: Popular local shop

This shop has a history dating back several decades. The master trained at the legendary Ide Shouten, so the soup here falls within the strong tonkotsu division of Wakayama ramen. The soup is made using pork bones, chicken, vegetables and even niboshi. The tonkotsu element is very strong — the smell hits you as you step into the shop — and you can see the lines of stock pots boiling soup in the large open kitchen. Straight, medium-thick noodles; toppings include standard negi and kamaboko fish cake topping. Hardboiled eggs and saba bozushi on the counter (standard at Wakayama ramen shops). A popular local shop that closes early if the soup stock runs out.