焼豚味玉醤油らーめん / Yakibuta Ajitama Shoyu Ramen / Kagaribi — Shintomichō, Tokyo

The soup is a pure chicken stock of branded domestic free-range chickens including Aomori Shamrock, Amakusa Daio and Kuro Satsuma breeds. The soup is made not just from chicken bones but from whole chickens. The shoyu tare contains five varieties of soy sauce. Noodles are handmade and hand-cut to order, limiting service to roughly 60 bowls per day. Noodles are served thick and wavy, hand-kneaded before being boiled. Shoulder loin chashu uses Kurobuta pork sourced from Kirishima, Kagoshima. Other toppings feature menma, green negi and white negi (using Senju leeks).

The master trained at the ramen shops ‘Japanese Soba Noodles Tsuta’ (in Sugamo), ‘Menya Shichisai’ and ‘Menya Aoyama.’ He operates the shop completely solo. Six seats. Since April 18th, 2024.