チャーシューメン / Chashumen / Mendokoro Kyūta — Tsuruoka, Yamagata

Clear shoyu soup is made from whole chickens, bonito flakes, frigate tuna, anchovies, dried scallops, mackerel flakes, flying fish, apples, daikon radish and napa cabbage, all used to extract a rich natural sweetness from the ingredients. Five types of ‘silk’ noodles are made in-house with less alkaline water than is typical, carefully selected to match the soup of each bowl. Sesame Miso Tantanmen utilizes ingredients like honey and peanut butter, although the exact recipe is proudly kept a secret. No msg or chemical preservatives.

Revered by ramen masters across Japan, Mendokoro Kyūta is said to serve a rare soup that expresses deep umami using only natural ingredients and no reliance on oils— essentially the true essence of ramen. Founded by master Hisashi Nojiri-san, the shop is now run by his son, second-generation master Tomoaki Nojiri-san. Open for lunch only, 11am-2pm (or until sold out). 23 seats. Since 1989. Less