Recommended bowl: Ramen dreamer

Open since June of 2020, this shop utilizes Rausu Kombu from Hokkaido, a few kinds of katsuobushi and niboshi in the soup. Choice of shio or shoyu tare, with toppings like ajitama, pork chashu, mitsuba, negi, onions and yuzu. Run by master Homareda-san, whose dream from the age of 10 was to become a ramen master someday, now owns four yakiton (grilled pork skewer) restaurants, including one in Roka-kōen from 2015. Less