Recommended bowl: Wagyu Tantanmen

This latest outpost from master ramen creator Tomoharu Shono is in the basement level of the Shibuya Parco department store. The counter is illuminated from within, and ramen dishes are served in custom high-quality cups. The theme is wagyu tantanmen, and the soup is made from vegetables, kombu and Japanese beef, as well as almond milk and housemade sesame paste. The noodles contain quinoa and flour ground from wheat at the Mensho noodle factory, and the bowls come topped with original chili sansho tare sauce and premium wagyu beef. Open since November 22nd, 2019.