Recommended bowl: Salt from France

The shio based soup here contains salt from France but no tare, a rare technique in ramen. The soup is a clear, golden broth of Nagoya chickens, duck, ham, shellfish, roasted mushrooms, dried tomatoes, dried shiitake mushrooms, kombu, leeks and no MSG. Noodles supplied by Asakusa Kaikaro. This is the third branch in the Katsumoto ramen group. Master Matsumura-san previously worked as the head chef of the ANA Crowne Plaza Hotel Kyoto, where he resided for 36 years. He left the hotel when he was 55 years old and opened Katsumoto in Suidōbashi in March 2015. The 2nd shop, Kanda Katsumoto opened in February 2016, and this 3rd shop opened in December 2018. Known to close early when the soup runs out.