Recommended bowl: Aged noodles

This shop is open during lunch hours only and is operated in a chicken yakitori restaurant/izakaya on the second floor of the building. Master Yoshioka-san is able to borrow the space from his brother, who owns the yakitori restaurant. Yoshioka-san is from Chiba prefecture and first trained at the Chiba ramen shop Hishyouken for four years before opening this one in 2015. He makes the noodles by hand himself each morning using Australian wheat, and some are aged for up to a week to develop firmness.
The menu here depends on the day of the week, with items ranging from rich chicken and pork soup, rich pork and fish soup, to mild fish soup. On Sundays and Mondays a 'Takeokashiki Ramen' is available, paying homage to a regional style from Takeoka, Chiba prefecture. Clear pork soup with pork lard, local Chiba shoyu tare, topped with diced onions. A second branch is located in Tabata since 2017, with a third shop and second brand Nibosuke in Ochanomizu since 2018.