Recommended bowl: Chicken & yuzu

Master Ogawa-san trained at some very well known shops, including Afuri, Nagi and Ittō. He makes the soup with whole chickens from Nagoya, along with Daisen brand chicken bones. The thin, straight noodles are from Mikawaya Seimen, and the pork chashu topping is slow cooked. Five different types of salt, niboshi (dried fish) and shellfish go into the shio tare sauce. Bowls topped with yuzu zest. Making waves in the Tokyo ramen scene since May, 2019.