Recommended bowl: 300 kg of bones

For lovers of Yokohama style IEKEI, this Tokyo shop stands out. The head branch is located in Waseda, but one of the apprentices branched off to open a Nakano outpost which is now ranked even higher. Normally IEKEI-style soup is slightly golden from the chicken oil added to the tonkotsu soup, but the bowls at Budouka are brown with an orangish tint. The secret? Three hundred kilograms of pork bones that go into the soup every day. Simmered for hours and stirred almost constantly— the result is a liquid pork bone elixir. Less