特製鶏白湯 しお / Tokusei Tori Paitan Shio / Ramenya Akagi — Kamishinjo, Osaka

Frothy ‘awa style’ tori paitan soup is made from boiling chicken bones in a pressure cooker stockpot, then whipped with a handheld emulsion blender before being served. Both shio and shoyu tare are available to choose from, containing scallops and dried shrimp. Medium-thin straight noodles are supplied by Ikemura Seimenjo. Topped with slow-cooked pork shoulder chashu and roasted chicken breast chashu, ajitama, chopped negi and diced red onions.

Master Akagi-san trained at the Osaka ramen shop Menya Teru. He chose his hometown as the location to open and was able to acquire the former space of a ramen shop he used to visit. Eight seats. Open since October 10th, 2017.