とんしお / Tonshio / Dai-chan Ramen — Kimitsu, Chiba

Tonkotsu soup consists of pork bones blended with chicken bones and a light niboshi backnote. The cooking method is done yobimodoshi style, with each day's remaining soup left in the same stockpot to become the starter for the next day. The shio tare combines natural salt, house lard, grated garlic and honey. Medium-thin noodles are custom ordered from the Kisarazu based purveyor Bunmeiken. Topped with pork belly chashu, bamboo shoots, bean sprouts, chopped onion and a dusting of black pepper to finish. House-made gyoza are packed with pork, garlic and honey.

Dai-chan Ramen was founded by master Fumiaki Segawa-san, who lives with his family upstairs above the restaurant. First operated solely as a gyoza specialty shop, over time the concept shifted to focus on ramen. Segawa-san has a background in Western cuisine and developed the distinctive honey-accented profile that became the house trademark. The name “Dai-chan” comes from his son, who helps run operations and is set to take over the business someday. Considered a local legend in Chiba, the shop is open for lunch only, typically 11am-2:30pm or until sold out. Frozen take-home packs of gyoza are sold all day long even after closing (just ring the doorbell). 19 seats. Since 1995. @daichanra_men Less