Recommended bowl: Creamy paitan

Master Kenji Okamoto opened this small shop with just six seats in 2016, and in 2018 it was voted among the top 100 ramen shops in Japan on the popular local food site Tabelog. The main draw is the tori paitan ramen, with a soup made from chicken, pork, chicken feet, chicken skin and pork feet. The complex soup simmers for nine hours before being ready. Also on the menu is a niboshi ramen, made from two different types of niboshi and saba. Noodles are supplied by the purveyor Murakami Asahi Seimenjo. If you need heat, go for some of the death sauce available on the counter.