Recommended bowl: Light tonkotsu wontonmen

The master of Mogi previously worked at a meat shop before training at the well known ramen shop Koya in Yotsuya for three years. He then opened Mogi in Sangenjaya in 1994. The influence of Koya is apparent, as the bowls here have a similar composition of light chicken and pork-based soup with thin noodles, pork belly chashu and diced chives. The wontonmen is the standard go-to, as are the gyoza. Less