Recommended bowl: Niboshi & tonkotsu

Master Mikami-san didn't really like ramen when he was young, but became a fanatic later in life, when he finished school. After eating at shops all over Japan, he was inspired to become a ramen chef. He serves two options: a stronger soup (koikuchi) and a lighter soup (assari). The koikuchi is a mix of both tonkotsu and niboshi soups, and the process takes four days — two days to prepare the tonkotsu soup; then niboshi soup is added for one day; then another dose of niboshi goes in for the final day. The assari soup is clear — more niboshi-shoyu based. The noodles are house made each morning from 7am. When busy, the staff takes your name and you wait in your car in the parking lot until your order is ready and then they call you in. One of the higher ranked shops in central Aomori. Open since 2005. Less