Recommended bowl: Ma kombu & shiitake

Master Sakata-san traveled to all 47 prefectures around Japan over a period of five years searching for the best authentic ingredients before he opened this shop, Takechiyo. The soup is made from ma kombu from Hokkaido and shiitake mushrooms from Nagano prefecture. No meat, bones or fish go into the soup — very rare for Japanese ramen. However, the bowls are topped with a splash of pork oil. The soy sauce in the tare is Takeyoka shoyu from Kyoto. The noodles are supplied by Kobayashi Seimenjo, located in Gunma prefecture, and are aged for a period of 5-7 days before use. A refined shop, open since April, 2019.