Recommended bowl: Ocean-based soup

Part of the Tokyo ramen rookie class of 2016. The master previously owned a curry shop, but then started making ramen for himself almost every day for a year. Following that trial, he opened his own shop. The bowls here contain a light clear soup, either shio or shoyu base, made with fish and sea products only. The soup is then topped off with chicken fat. Noodles provided by trusty Mikawaya Seimen. The pink chashu is sliced thin and arranged nicely in the center of the bowls. A solid new school style shop.