もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo

Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.

Master Kurosu-san’s father worked at Shinkarō in Shibuya (now closed), where he trained under a Chinese master. This shop is a noren-wake branch. Kurosu-san runs the business together with his wife. 16 seats. Since September 6th, 1973.