Recommended bowl: White Shoyu Dashi

A relatively new shop opened in 2016 by master Shinba-san. The shop is located up a staircase and a little difficult to find; if you don't know where to look you can easily walk right by it without realizing it's there. A double-soup method is used, combining whole chickens, chicken feet and chicken bones — all from Akita Prefecture — along with pork bones and pig feet from Niigata Prefecture. Also in the mix are ox tails and six different kinds of vegetables. This soup is then mixed with a gyokai soup made from seven different ingredients from the sea. White shoyu tare; Mikawaya Seimen noodles. Complex, yet balanced and refined.