Recommended bowl: 1960's Chinese

This old-school Chinese restaurant makes soup stock from scratch every morning starting at 9am. The clear broth is made from chicken feet, pork feet, pork bones, leeks and ginger. In the ramen portion of the menu a number of options can be found, but there is also an extensive array of other non-ramen selections. The recommended rāchanmen comes topped with spicy sour pork and bean sprouts. Noodles special ordered. House-made gyoza also popular. Open since 1963.