Recommended bowl: Crushable for all

The house-recommended bowl here is served with a light paitan soup, made with chickens from Miyagi Prefecture, niboshi, kombu and vegetables. All ingredients are sourced domestically. The soup boils for nine hours on high heat before complete, then is reheated in a wok before being served. Made lighter and with less oil compared to many other ramen shops, with the intention of each bowl being easy to crush for customers of all ages. Noodles are ordered via Sagamiya Seimen. Toppings include aburi pork chashu, chicken chashu and diced onions. Run by master Maeda-san, who trained at a few other shops in Sapporo before opening his own. Open since 2010.