Recommended bowl: Natto-tamago Tsukemen

Shoyu soup is made from mainly chicken carcasses and pork bones, along with a substantial amount of chicken joint bones. Noodles are special ordered. Ramen is the recommended dish, however many regular customers go for the Natto Zaru, basically tsukemen served with a whipped egg yolk and natto in the dipping soup. Run by master Taguchi-san, who trained at the shop Horiuchi in Shinjuku. Open since 2015, with a second branch called Koharu in Nihonbashi since 2017. Less