Recommended bowl: High-qual, new school

Bowls at this new school shop are known to use ingredients such as maguro in the soup, as well a more traditional shoyu and shio soup with chickens sourced from Shiga prefecture. Limited seasonal bowls are also known to be high level, using selected products from all over the lands and seas of Japan. Master Yasuyuki Hiramatsu trained under the Osaka-based Mentetsu ramen group. Open since 2014.