Recommended bowl: Tapioca noodles

Located on a quiet neck of Yoyogi, Isoji opened in 2007. The OG master previously trained as an Italian chef, then learned how to make ramen himself. He opened Isoji just before he turned 50, and has now gone on to open his second branch (Kiraku) in Shimbashi. His first disciple runs Isoji. The soup is a light tonkotsu gyokai, made from a double soup containing pork, chicken, beef, niboshi and gyokai. The noodles are handmade using tapioca, and the noodle machine can be seen in the back of the shop. Aside from ramen and tsukemen, there is also miso ramen, miso tsukemen, and jiro style ramen.