Recommended bowl: OG Kotoura style

Original Kotoura style ramen from Kotoura, Tottori. Clear soup is made from local Tottori beef, including large quantities of leg bones. The soup takes over 20 hours to make. The shoyu tare uses shiro shoyu supplied by a local maker. Noodles are made without eggs, containing only wheat, kansui and salt. Mayonnaise ramen also popular amongst regular customers, with mayonnaise mixed into the soup. Run by master Yamane-san, open since 2004.