Recommended bowl: Kyoto style

This local favorite is usually bustling with regular customers and has several staff working the cramped kitchen. The master previously was employed at a restaurant in Kyoto and his ramen features a few Kyoto-style touches. Multiple varieties of ramen are on the menu, but the safe choice is a tonkotsu made from pork leg bones, pig heads and vegetables — all of it cooked for over 15 hours. Four types of shoyu from Kyoto and Kanazawa are used in the tare. The noodles contain flour from both Hokkaido and Canada. The noodles are served firm and the bowls are topped with Kujo negi, a special variety of scallion native to the Kyoto region.