Recommended bowl: Aged noodles

Master Yoshioka-san is from Chiba and trained at the Chiba shop Hishyouken for four years. In 2015 he opened his own ramen shop in Mejiro, operating out of his brother's yakitori restaurant during off hours. This second branch and noodle room in Tabata opened in 2017. Noodles are a specialty here. The standard noodles are handmade in the shop and aged seven days, giving them more springiness and bite. Customers also have the choice to order noodles that are freshly made that day. Yoshioka-san keeps the noodles in wooden boxes and has a special fridge with temperature and moisture settings to age the noodles while still allowing them to breathe. The soup changes depending on the day of the week. On Sunday and Monday, it's a rich seafood-based soup, on Tuesday and Wednesday, it's a mild gyokai (seafood base), and from Thursday to Saturday, a rich chicken and pork soup is served. The chashu is slow-cooked.