Recommended bowl: Customizable shio

The soup here is made from chicken carcasses, pork femur bones and negi, cooked in a pressure cooker. The name of the shop means 'my own', and company president Kobayashi-san says the numerous free condiments on the counter allow each customer to make the ramen 'their own'. Plenty of topping options too, like fried chicken karaage, and a choice of richer or lighter soup. There are roughly 15 branches in Tokyo and a few in Hong Kong. Original Shibuya Dogenzaka head shop open since July, 2010. Open every day of the year, 11am-6am.