Recommended bowl: Highly emulsified soup

Jiro style at Ramen Jiro in Matsudo. Tonkotsu-shoyu soup, noodles house-made on the standard Ebisu noodle machine. Extra garlic, veggies, pork fat and tare drizzle. The tonkotsu soup here is extra emulsified, much richer and creamier than most Jiro branches. The fat (abura) topping comes with shredded pork (hogushi buta) and is ordered by most customers. No spoons, tissues, napkins or toothpicks. No children allowed. At many other Jiro branches the typical way of ordering extra toppings is saying 'mashi,’ but that’s not allowed here because the master confuses it with the word 'nashi' (meaning without), so instead customers must say 'ōme' (a lot). This branch has had three masters since it first opened in 2002. The original master trained at the Jiro Honten in Mita before opening this branch, and eventually left to open Ramen Jiro in Akabane (since closed). The second master trained at Ramen Jiro Ikebukuro Higashiguchi, and after running this shop, left to open Ramen Jiro in Niigata. The third (and current master) trained at Ramen Jiro Yaenkaido in Hachioji.