Recommended bowl: Chicken & gyokai

A new-school style shop following the kodawari trend of using unique, premium ingredients. The double soups here consist of chicken and gyokai. The chicken broth contains four types of chicken using bones, meat and whole birds, as well as pork back bones and pork feet, all of which simmer for eight hours. The gyokai soup is made using eight ingredients including iriko niboshi from Kagawa, Nagasaki and Tottori prefectures, salmon bushi, sanma bushi, katsuobushi, saba bushi and kombu. Noodles are housemade with eight different types of wheat. The recommended shoyu comes with a clear soup, but tori paitan is also on the menu. Master Kiriya-san trained at the famous Osaka ramen shop Jinsei Jet for four years, where he worked as shop manager. Open since March 2017.