ラーメンＡ. 伝統の油こってり濃い口 / Ramen A. Dentō no Abura Kotteri Koikuchi / Nomisuke Hanten — Nagoya, Aichi

“Heavy Oil Ramen.” Pork bones, vegetables, onions, ginger and pork fat are simmered over low heat for 24 hours a day in the same stock pot. This ‘mother soup’ has been cooking nonstop without the burner ever being turned off, 365 days a year since the restaurant was founded over 75 years ago. The exactly recipe is kept a secret. A thick layer of oil covers the surface of the soup. Medium-thick straight noodles have been supplied by the same purveyor for many years. Topped with pork chashu, negi and bamboo shoots.

Nomisuke Hanten is a legendary Machi Chūka restaurant located in the Imaike district of Nagoya. Currently run by second-generation owner Takehiko Hanamura-san, who says “It’s tough that we can’t go on family trips because someone always has to keep an eye on the stock-pot burner.” His mother still helps out in the kitchen, including preparation of the house-made gyoza. 28 seats. Open since 1950. @nomisuke_hanten