Recommended bowl: Oyster ramen

Saichi serves a creamy oyster ramen made with a soup containing whole chickens, chicken bones, chicken feet, katsuo and fresh oysters sourced from Hiroshima. The oysters themselves are mashed into the soup, with about eight oysters going into one bowl of ramen. Also in the soup are Japanese leeks, garlic, onions and ginger. The whole soup stock simmers for about 15 hours. The shoyu tare contains Kondō Jozō brand shoyu, purchased from a small purveyor based in Tokyo. Noodles are supplied by Maruyama Seimen. Some of the toppings include nori seaweed, radish sprouts, and oysters. Master Tohōda-san is from Hiroshima prefecture and is a self taught ramen chef, although the shop itself is run by a French restaurant group. Open since September 2012.