Recommended bowl: Higashi-Ikebukuro style

Another offshoot of the wildly famous Higashi-Ikebukuro Taishōken, serving old-school style ramen and tsukemen (morisoba). The soup is made using pork bones, pork feet, minced pork meat, whole chickens, chicken feet, chicken heads, gyokai and vegetables. Noodles are house-made, with only enough noodles made each day to last through service. Run by master Tauchigawa-san, who trained at Higashi-Ikebukuro Taishōken under the legend Yamagishi-san. Open since 2006.