支那そば / Shinasoba / Ramen Marusen — Musashi-Kosugi, Kanagawa

Shoyu soup is made using purified water with Nagoya Cochin brand chickens, chicken bones, chicken feet, pork bones, niboshi, kombu and vegetables, all simmered for 6-7 hours. Medium-thin curly noodles are produced in-house. Topped with pork chashu, bamboo shoots, negi and nori. Fried gyoza on the side.

Second-generation master Shinichi Tanaka-san still uses many of the same recipes and cooking techniques passed down by his father, who founded the restaurant over 45 years ago. Most of the customers are regulars who have been coming for many years. 13 seats. Since 1973.