Recommended bowl: Since 1960

Opened in 1960, by master Ikeda-san, this shop is only open for lunch from 11am-2pm, five days a week. He runs the shop with his wife in an open kitchen completely viewable to all customers. The Kagoshima style tonkotsu soup is made from local Kagoshima sourced pork, and in particular, pig heads, which take two hours to clean properly before they are ready to go into the stockpot. The shop goes through almost 100 kg of pig heads per week, and takes 24 hours to make. Noodles are house made in the shop. Free daikon pickles are on the counter, as is standard at many Kagoshima shops. Second branch in Kanda, Tokyo, open since March 10th, 2020. Less