醤油そば特製 / Shoyu Soba Tokusei / Sasaki Seimenjo — Nishi-Ogikubo, Tokyo

Clear chicken and seafood soup contains Ishimago Honten kioke soy sauce from Yuzawa, Akita (where the master is from). Salt is also sourced from Akita Prefecture. Homemade medium-thin low hydration noodles use domestic flour only, mainly from Hokkaido and also blended with whole grain wheat flour. Pork belly chashu is purchased from a local butcher in Nishi-Ogikubo, then grilled over charcoal after ramen is ordered. The menma and ajitama are seasoned with the chashu broth. Produce is mainly purchased from nearby shops to support the local community. No msg or artificial additives.

Run by master Mikihiro Sasaki-san, who is a former office worker and rugby player. One of the reasons he wanted to open a restaurant (aside from loving ramen) is so that he could directly feel the reactions of customers. Lunch only, open 11am-3pm (or until the soup sells out). Eight seats. Since June 13th, 2017.