Recommended bowl: Ultimate tonkotsu

Master Takada-san was the president of his own company until he was 40 and learned how to make ramen. He began working for the famous Muteppou group, where he worked for nine years. When he was 50 years old, he opened his own shop, in what appears to be a former warehouse in an industrial area. His soup is ultra porky, made using only pork bones and water, while stirring the pot almost constantly with a huge metal rod. Sometimes shovels are used to get the bones out of the pot. Furthermore, master Takada san can be seen cracking open fresh pork bones into the large pot, just minutes before serving the soup to customers. This is the ultimate for tonkotsu lovers. Noodles special ordered from Mutteppou. Open since January 2018. Less