Recommended bowl: 3rd Jiro Branch

The third Jiro branch to open after Mita Honten and Meguro, in business since 1995. Standard Jiro style ramen comes with a shoyu-tonkotsu soup, pork fat, and the optional garlic, veggies karame (tare sauce drizzle) or abura (fat). Noodles are house-made on the customary Ebisu noodle machine, cut thick and served slightly al dente. The master trained at the Ramen Jiro Mita Honten under original master Yamada-san. Children are not allowed in the shop.