Recommended bowl: Chicken & seafood

Master Akihiko Matsubara worked at a chain ramen shop for 15 years before opening Nemuru at the age of 44 in 2015. Two kinds of soup are served here — ika niboshi for paitan (creamy) soup, or chicken and hamaguri clams for chintan (clear) soup. You have a choice of shoyu or shio tare for each soup. No MSG. The noodles are supplied by Murakami Asashi-Seimen. The soup for paitan is made from chicken feet, chicken wings, vegetables, and kelp, plus three different types of niboshi and ika niboshi (dried squid). They also they have kaedama (extra noodles), which looks like aedama or abura-soba, served in a bowl with extra ingredients — many customers seem to go for it. Less