激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo

Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.

First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less