Recommended bowl: Shoyu & niboshi only

Aomori style niboshi ramen, with clear soup made from water and niboshi only. Shoyu tare, minimal amount of oil added. Run by master Takasugi-san, who trained at a ramen shop run by his wife's parents for over 20 years before opening his first place in 2006, which closed and moved to the current location in 2014. Open 7am-3pm. Takasugi-san lives upstairs and comes down to make fresh house-made noodles every morning from 4am. He has eaten at least one bowl of his own ramen every day for over 30 years.