特上塩らぁ麺 / Tokujo Shio Ramen / Ramen Break Beats - Yūtenji, Tokyo

Clear soup uses special Amakusa-Daiou brand chickens from Fukuoka Prefecture. The chickens arrive each day fresh (never frozen) and are immediately put into the soup pot. The next day the carcasses are removed and chicken meat is left in the pot to simmer, resulting in a consommé that the master calls “Yobimodoshi Chintan.” Shio tare uses salt from Setonaikai, shoyu is sourced from Fukuoka. Noodles supplied by Mikawaya Seimen. Slow-cooked pork chashu is seasoned with only salt and then smoked. Menma comes from the master's hometown of Itoshima, Fukuoka prefecture. Also topped with ajitama, chicken chashu, sea bream, enoki, negi, nori, tomato and wontons.

Run by master Yanase-san, who also goes by DJ Yanase. Previously he worked as a chef in Canada for eight years, teaching himself how to make ramen and serving it during lunch hours. After returning to Japan he went to eat ramen at the famous shop Shibasakitei almost every weekend, getting some advice from the master there before opening his own place. He chose a location in Meguro-ku near Yūtenji, not far from his in-law’s house. Most of the ingredients used are from Kyushu, where he is from. Seven seats. Open since January 8th, 2022. @ramenbreakbeats @djyanase_ramen