Recommended bowl: 1950's roots

Opened in 1950, originally this was a Japanese restaurant serving zenzai such as anko and mochi (Japanese sweets), as well as udon. In 1953, the master decided to add ramen to the menu. Today the same recipe is still being used. Okayama style soup is made from pork bones, katsuobushi and kombu. Simple and nostalgic, family run with the third generation master now in charge.