Recommended bowl: Famous miso

Originally opened in 1958 by master Kazumi Satou, the now famous spicy miso ramen was not added to the menu until 1960. Master Satou-san was inspired by his son who would eat leftover ramen soup at home with miso. The soup stock is made from pork bones, chicken bones, niboshi, onions and carrots, cooked for six to seven hours. The noodles are house-made, in a noodle room located just across the street. The bowls also contain Yamagata miso, garlic, and local akayu chili. Shop is now third generation with multiple branches including some copycat shops in other areas of Japan. One of the most famous ramen shops in Yamagata, drawing long lines daily.