Recommended bowl: Less is more

The master here trained at the legendary Osaka shop, Kadoya Shokudou, for four years before opening this simple shop. The toppings are minimal—just green and white negi, menma and chashu. Multiple varieties of chickens, including Satsuma chickens are boiled for eight hours to make a clear, crisp soup. One hundred percent domestic Japanese wheat go into the excellent house made noodles. Shoyu tare, with customers’ choice of ramen or tsukemen. Well respected within the ramen community.