Recommended bowl: Okinawan Style

The master here is Okinawan, and the shop is kind of themed like an Okinawan izakaya / ramen bar. Sōki soba and ramen are both on the menu. The sōki soba is the primary recommendation, served with housemade noodles that are prepared with four varieties of flours. The soup is made from a kombu and Hongare katsuobushi dashi, containing whole Nagoya Cochin chickens. Toppings include housemade satsuma-age (fish cake), pickled ginger and the 'sōki' — a savory stewed pork sparerib with soft tendon. Traditional Okinawan-style pepper sauce on the counter. Open since 2012.