Recommended bowl: Solid bowls

A high level shop serving three main styles of ramen-- shoyu ramen, shio ramen and Hazuki ramen. Each of the three styles contains a basic Japanese style dashi soup made of Hakodate kombu and shiitake mushrooms from Oita prefecture. This dashi is then combined to make a double soup with various different broths. The shoyu ramen has a chicken based soup, the shio ramen a shellfish based soup, and the hazuki ramen is a gyokai (dried fish) based soup. The shoyu tare contains three types of soy sauce, and the shio tare contains three types of salt. The Hazuki ramen has shiro shoyu (white soy sauce) in the tare. Bowls are topped with pork chashu made from Gunma prefecture sourced pork. The chicken eggs are from Aomori prefecture. Fukuoka bamboo shoots are used to make the menma in a process that takes one week from start to finish. The noodles are house-made with four types of flour-- two types are Japanese varietals, with one of those usually being used in udon noodles. Semolina durum flour from Italy and tapioca flour round out the mix. Originally opened in 2003, with a renewal opening in 2018.