Recommended bowl: Kanazawa tonkotsu

One of the premier spots for tonkotsu ramen in Kanazawa, Shinsen seems to be known by virtually everyone in the city. Most customers go all-in on the toppings here — bowls piled with slices of pork, eggs and a variety of other fixins. The soup is rich, velvety and decadent, made from pork leg bones, pork heads, pork back bones and chicken carcasses. The soup is simmered for three days continuously, which is apparently what makes it so rich. The type of shoyu used in the tare is especially difficult to obtain, according to a sign in the shop.