Recommended bowl: Kazuya roots

Master Nakajima-san trained at the old-school Tokyo shop Kazuya in Meguro (Tantantei lineage), before managing the Gotanda branch of Kazuya (since closed). He now runs his own shop in Takasaki serving a similar style of ramen. The soup is made from chicken carcasses, pork leg bones, katsuo and Rausu kombu from Hokkaido. The pork chashu is smothered in honey before being grilled. Most customers order the recommended wontonmen. Only open for lunch, 11am-2:30pm. Since 2008. Less