Recommended bowl: Shoyu w/ chicken & fish

Kotetsu opened in 2016 with just an eight-seat counter. The master's name is Tetsuya Ooshima, and he trained at the iekei-style shop Samurai in Shibuya, where he was the shop manager. The soup here is not iekei but a light shoyu, using a double soup — pork bones, chicken and vegetables, combined with a gyokai. The thin straight noodles come from Tamura-Seimen based in Hachiōji. No MSG.