手打ち チャーシューメン / Teuchi Chashumen / Teuchi Ramen Seijinken — Takasaki, Gunma

Clear chintan soup contains pork bones and chicken skin simmered and finished with a light layer of chicken oil. Customers have the option of shoyu or shio tare. Signature handmade flat-wavy noodles are high hydration and hand cut, taking approximately four hours to make from start to finish. Standard toppings center on thick-sliced Shimonita-pork chashu with menma and chopped negi.

Master Kiyoshi Mamada-san first trained at the tonkotsu ramen shop Daruma Taishi, later apprenticing at the legendary Takasaki ramenya Seikaken (1956–2016). One year after Seikaken closed, Mamada-san opened Seijinken, preserving the technique and flavor lineage. Only open for lunch. 12 seats. Since March 23rd, 2017. @seijinken_ramen