Recommended bowl: Yakitori roots

Master Hiro-san previously worked at Masakichi, a well-known yakitori shop in Musashi-Koyama which also happens to serve ramen. He opened his own place in December 2016, and it was soon honored as one of the best new Tokyo ramen shops of 2017 by a leading local ramen magazine. The specialty here is a chicken-based soup with various sea ingredients, mitsuba, yuzu, and fresh Japanese Sansho peppercorns. The noodles are from Teigaku in Kyoto. Each bowl comes with three types of chashu — pork, chicken and duck. All are cooked via different low-temperature methods, assuring a rare and perfectly tender piece of meat.