Recommended bowl: OG Yobimodoshi

Taihou first opened as a street cart in 1953 by og master Noboru Kazuki, and moved into its permanent current location in 1967. Widely known as the first ramen shop to ever use the ‘yobimodoshi’ technique, in which each day’s remaining soup is added to the batch for the following day. Ramen now served at the head shop contains some of the mother soup from over 62 years ago. The soup itself is a 100% pork bone concoction with noodles being made at the company’s factory, ‘men kobou.’ If you order the 'mukashi ramen' it comes topped with pork back fat and pork lard. It’s now run by 2nd generation son, Hitoshi Kazuki. There are 12 branches total.