Recommended bowl: Premium ramen

Kikuya debuted in 2012, and later opened a second branch in Tokorozawa in 2016. These shops serve high-quality new school bowls, pushing the boundaries of ramen. They offer typical bowls like fish-based shoyu and shio, but the real draw are the specials, which change almost weekly. Oyster-based ramen topped with fresh oysters and ramen piled with salmon roe are some of the specials that have popped up. Regardless of what’s available at the time of your visit, even the standard bowls here are better than average. The master is a bit of a shy guy and doesn't want people to take photos of him. He is good friends with other masters of top ramen shops in western rural Tokyo. The noodles are from Kanno Seimen. Always a great eating experience.