Recommended bowl: Classic tsukesoba

This is the second branch of the respected Suidobashi-based shop Katsumoto, open since 2016. This shop specializes in tsukemen or tsuke-soba, aka dipping ramen. The soup base here is almost the same as at the head shop — an old school shoyu blend with chicken, dried fish, pork and kombu used to make the soup. Two types of noodles are served, both supplied by the purveyor Asakusa Kaikarō. There's a thinner, slightly wavy noodle and a medium-width, straighter noodle. The bowls come topped with fresh mitsuba leaves and thin slices of yuzu peel. Master Matsumura-san previously worked as the head chef of the ANA Crowne Plaza Hotel Kyoto, where he resided for 36 years. He left the hotel and opened his first ramen shop when he was 55 years old.