Recommended bowl: Hand-pulled noodles

This Chinese restaurant specializes in teuchmen, aka 'handmade noodles.' The noodles here are made in the old hand-pulled style, with no noodle machine involved. The dough is rolled and then swung and beaten on the counter repeatedly. It's then twisted and wrapped countless times before it's finally cut with a small knife and tossed into a pot of boiling water. The whole process can be observed through a glass wall in the shop and takes just a couple of minutes. Customers will be eating those noodles within five minutes of them going into the water. The menu is extensive but the recommended bowl is probably the tantanmen karame, a slightly spicy sesame-based soup, topped with ground meat and spices. The hand-pulled noodles are the star, of course, with a chew and feel not so distinct from udon. Fried gyoza also on point. This is the second branch of Bazoku, with the flaship located in Asakusa.