Recommended bowl: Ramen & kakigori

Master Matsuura-san is from Shikoku and previously worked at the Ogikubo ramen shop Futaba. He develops special relationships with each of his suppliers so that he knows exactly from where each ingredient comes. There are two types of soup base in the ramen, the first being fish based containing aji, tachiuo, katakuchi iwashi, hongare katsuobushi, kombu and chicken heads. The second soup is made using Himeko Jidori brand whole chickens from Ehime prefecture, as well as chicken feet. No MSG. Customers have the choice of shio or shoyu tare, with noodles being ordered via Mikawaya Seimen. Kakigori (Japanese shaved ice) dessert also recommended, with flavors that change seasonally. Open since 2012, with a second branch now located in Jimbōchō. Less