Recommended bowl: Frothy chicken soup

Master Fujiwara-san was trained as a french chef and previously worked at the famous ramen shops, Saisai and Nagomi, before opening this spot in 2015. The special here is creamy and frothy white chicken based soup made using an espuma machine. There are two versions with two types of tare to choose from—a shoyu (using three types of shoyu) with blackened garlic oil or shio with basil oil. Noodles are supplied by Kyoto based supplier, Teigaku. Only open for lunch.