Recommended bowl: Niboshi-based

The soup here is niboshi-based, with a light aroma and fragrance of dried Japanese sardines. Master Nishikawa-san previously trained at two shops with rich histories — Takechan Niboshi Ramen (three years) and Eifukuchō Taishouken (five years). Ingredients in the soup include: niboshi, kombu, pork bones, chicken feet, smoked iwashi, onions and even apples. Soy sauce varieties from Shōdoshima and Ibaraki are in the tare. Dutch lard put to good use. Noodles supplied by Mikawaya Seimen. No MSG.