Recommended bowl: Nice shoyu w/ niboshi

Kutsurogi opened in 2016 under master Hiroshi Takahashi, who trained at Tsuta, the acclaimed Michelin star winner. Two main soups on offer here — pork and niboshi. The pork soup is made from pig bones, feet, cartilage, as well as chicken and gyokai. The niboshi soup is made from four different types of niboshi and kelp. No meat goes into the niboshi soup. Fine Mikawaya Seimen noodles are served. On Thursday and Friday nights, Takahashi-san's mom apparently turns the space into an izakaya or snack bar and the ramen shop shuts down.