Recommended bowl: Elite production

Shoyu soup and chicken oil made using Daisen Dori and Nagoya Cochin brand chickens. Four different kinds of shoyu in the tare, using mostly shoyu from Gunma Prefecture. Noodles are by Mikayawa Seimen. Toppings include slow-cooked chicken, pork chashu and wontons. Shoyu, Shio, and Niboshi Aburasoba all on the menu, which is a collaboration effort between three well-known Tokyo ramen shops. The Shoyu is produced by Sakurai in Mitaka, the Shio by Yatagarasu in Kudanshita, and the Niboshi Aburasoba by Tsukihi in Kameido. This shop also has some purported connections to the legendary master Ichijō-san and Ganko Ramen in Yotsuya-Sanchome. Open since October 2020. Less