Recommended bowl: Okayama standard

Okayama style ramen comes with a tonkotsu shoyu soup made from pork bones and pork skin. First the soup is simmered for one day, then katsuo and kombu are added. Noodles are ordered from Fujimenzu Kōbō, a famous noodle maker in Okayama, and cut on a size 22 noodle cutter. Most customers order the 'Negi Chūka,' topped with a layer of diced green negi. Old-school style tempura topping options also available. Another independent branch exists in Okayama. This original flagship near the station has been open for over 30 years. Less