Recommended bowl: Chicken & fish soup

Open since 2016, the soup here contains whole chickens, iwashi (sardines) and shijimi clams. Shoyu is the recommended bowl, made with four varieties of soy sauce in the tare. Depending on which bowl you order, the noodles vary—in the shoyu bowl, the noodles are medium thick and silky smooth, made from 100% Hokkaido wheat flour, in the shio bowl, the noodles contain wheat flour from far away Kyushu. No MSG. Master Shibata-san previously trained at another ramen shop in the Tokyo area. He comes from Aomori prefecture.