味玉らーめん / Ajitama Ramen / Menya Ōyama — Sano, Tochigi

Clear shoyu soup is built from multiple animal and seafood components such as fresh pork back bones and leg bones, chicken carcasses and whole birds, beef tendons, vegetables, kombu and saba-bushi (dried mackerel). House-made aodake (bamboo-pole) noodles use a blend centered on Hokkaido wheat. Bowls are topped with pork belly chashu, menma, negi and naruto; ajitama are Nasu Goyō-ran eggs. Other popular dishes include shio wontonmen, tsukemen, housemade gyoza and the yamato-imo rice bowl, which contains a premium brand of grated mountain potato.

Master Yuki Ōyama-san is originally from Gunma Prefecture. He trained at the Tokyo ramen shops Mendokoro Honda and Menya Shichisai, then at the legendary Sano ramen icon Tamuraya before opening in Tamuraya’s former location. 33 seats. Since July 14, 2019. Less