海老ちゃんタン麺 / Ebi Chan Tanmen / Ebisu Dairyuken — Ebisu, Tokyo

Tanmen style soup is made from pork bones and chicken stock, with small shrimp simmered in the soup to add flavor. The vegetable toppings (cabbage, onions and bean sprouts) are lightly stir-fried in a wok and then cooked along with the soup for about 30 seconds before being served. Noodles are provided by Mikawaya Seimen. Each bowl is said to be topped with about 25 shrimp, along with dried shrimp and black pepper. A special mustard-miso paste is added to the side of the bowl to mix in as you eat. Fried gyoza on the side.

Run by the same company that operates the famous chain Osaka Ohsho, this establishment operated under the name ‘Yottekoya’ for 23 years before being rebranded ‘Dairyuken.’ The concept is meant to mimic a nostalgic Machi Chūka style restaurant with a Showa-era atmosphere. 25 seats. Yottekoya opened in 1993, changed to Dairyuken from October 30th, 2019. @ebisu_dairyuken