Recommended bowl: 50-year stock pot

Nostalgic Kagoshima style ramen consisting of a tonkotsu soup of simmered pig heads paired with shoyu tare. The same stock pot has been used to make the soup since the shop opened over 50 years ago. The soup appears to be thick but is on the light side, with medium thick straight noodles boiled slightly soft and ordered via Fukuyama Shokuhin. The pork belly chashu takes five days to make. Old-school shop, open over 50 years.