Recommended bowl: Established empire

Famed ramen shop with multiple branches and styles, both in Japan and overseas. The flagship in central Tokyo offers a soup containing pork, chicken, gyokai, kombu, vegetables and several other ingredients. Noodles are provided by Mikawaya Seimen, with different noodles for ramen and tsukemen. Both are recommended, however the tsukemen is probably the more popular choice. The recommended way of eating tsukemen is in thirds as follows: eat one third of the noodles the normal way by dipping them in the soup. Then squeeze the sudachi citrus over another third of the noodles. Finally, use the black shichimi spice powder on the counter for the remaining noodles. Original master Tsujita-san opened his first shop when he was just 24 years old. As of mid 2020, there are 17 Tsujita shops in Japan; 13 serve this style of menu, along with with three miso-themed shops and two tantanmen specialty shops. Tsujita-san also founded ramen shops in Los Angeles, however he has since sold those to a larger company and is no longer affiliated nor involved. Original Kanda Ochanomizu flagship open since 2005.