淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo

Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of pork knuckles and chicken feet simmered for long hours, combined with a dashi of saba, katsuo and other gyokai. Finished with flavor oil and a drizzle of black gyokai sauce.

The master trained at a Chinese restaurant for 14 years before opening his own shop. No photos allowed inside other than of the food. Seven seats. Since October 2010. @ginza_oborozuki