Recommended bowl: Top rated

Menya Ittō serves rich and savory tonkotsu-gyokai style ramen and tsukemen. The soup is made from dried fish, pork bones and chickens, in particular using birds sourced from a farm in Ibaraki Prefecture. Toppings include slow-cooked pork and chicken chashu, as well as ground tsukune style chicken balls made with cartilage and spices. Prior to joining the Kouji Group, noodles were house-made, however they are now supplied by Tomita. Both ramen and tsukemen on the menu, with both recommended, however most customers order the tsukemen. Master Yukihiko Sakamoto has a handful of shops in the Koiwa area, all serving different menus and specialties, as well as multiple shops overseas. This original flagship open since 2010. Less