Recommended bowl: Japanese shio

Hidamari serves a simple yet high-level Japanese-style shio ramen. Master Kenichirou Murayama trained at Menya Sou in Nakameguro before opening his own shop. The soup contains chicken, as well as katsuo from Kagoshima and kelp from Hokkaido. Four different varieties of salt go into the shio-tare. Mikawaya Seimen noodles and flame-torched ‘aburi-chashu’ pork topping. No large size but you can get kaedama noodle refills, a bit rare for this style of ramen.