Recommended bowl: Smooth umami

The master here trained at the shop Nakamuraya in Ebina for seven years before opening his own place. The soup is made with chicken and gyokai. Shoyu tare recommended, but shio also on the menu. Customers choose between thin straight noodles or wavy hirauchi style noodles, both provided by Mikawaya Seimen. The pork chashu is grilled before being placed in each bowl. Ranked in the top 100 in East Japan on Tabelog for three consecutive years from 2017. Only open for lunch, with only six seats. Since 2013.