Recommended bowl: Special niboshi

Master Tanaka-san trained at the legendary Tokyo shop Takano, where he was a customer before getting hired. He makes his soup from Hinai brand chickens and gyokai. Noodles are house-made and contain seaweed in them. During service when the soup is heated to make each bowl, dried fish (niboshi) are added to the soup as it begins to simmer. Once the soup comes to a full boil, the niboshi are removed. The soup is then strained directly over niboshi into each bowl; this technique well known from the shop Takano. Open lunch only, 11:30-3pm. Tsukemen, spicy options also available. Since 2018.