Recommended bowl: Simple & comforting

The master of Ken ran an izakaya in Shibasaki before he opened Ken in 2013. This is a family run shop. Before Ken, the master's mom ran an okonomiyakiya in the same location. The noodles are homemade chijiremen, similar to the noodles in the Kitakata or Sano areas. Before boiling the noodles, the master pounds them to increase the bounciness. The soup is made from chicken, kelp from Hokkaido, flying fish and katsuo. No pork in the soup. No MSG.