Recommended bowl: Neo classic ramen

People like to call this style “Neo classic ramen,” in which new flavors and techniques are combined with nostalgic styles. It reminds you of a bowl of old-school Tokyo-style shoyu, complete with naruto fishcake and sparse toppings. Yet the techniques and ingredients are new-school, such as the tender chicken breast chashu, 'hanjuku tamago,' and premium dried fish used in making the soup. The master, Iwase-san, trained at a few famous shops before opening his own place in his hometown of Kōjiya. He named the shop after his nickname, "Charume." The soup is a double soup, using a bone-based broth of pork and chicken, with a seafood dashi of kombu, soda bushi and saba bushi (dried fish). The noodles are ordered from Nakano Seimen in Morioka, Iwate Prefecture. The flavor oil that comes drizzled on each bowl is made from garlic, leeks and onions. Open since February, 2019. Less