Recommended bowl: Fresh soup

Master Tatsuo Urayama runs this shop along with the help of his mother. The shoyu soup is made by Urayama fresh from scratch during the day, and then he opens for business at night (from 6pm-12am). At the end of service any remaining soup is discarded and the process starts again the following day. This special clear broth consists of chicken, pork and seafood, including some shellfish. Noodles are ordered via the purveyor Mikawaya Seimen. Open since 2006.