特製昆布水つけ醤油 / Tokusei Kombusui Tsuke Shoyu / Hachan Ramen — Hamamatsucho, Tokyo

Soup contains Hakata and Kochi Jidori chickens, domestically sourced pork arm meat, sake, two types of niboshi, saba-bushi, katsuobushi and special flavored vegetables. Shoyu tare sauce uses four types of Honjozo shoyu, along with sake, honey, mirin and several coarse grains. Shoyu tare is paired with chicken oil, while shio ramen uses sea bream oil. No msg. Medium-thin, high hydration Kokoro no Aji Shokuhin noodles are made with a blend of whole wheat and Haruyutaka brand flour. Noodles are served in kombu water containing Rausu and Gagome kelp, katsuobushi and salt. Consulting on the noodles is occasionally received by Tomita-san (of Chūka Soba Tomita). Other menu items like Mazesoba feature hand-rolled noodles. Tokusei comes with pork arm meat chashu (from the pork arms used in the soup), pork loin and low-temperature duck chashu. Ajitama are marinated in a special sauce with whiskey.

Master Ha-san is from Vietnam. Before going independent, he trained for nine years at both the old Mendokoro Honda in Higashi-Jūjō and the new Mendokoro Honda in Akihabara. 10 seats. Open since April 22nd, 2023. @hachanramen