Recommended bowl: Local raw shoyu

Master Makio Ōkuma-san comes from a family of farmers, but has enjoyed ramen since his childhood. Aside from avidly eating various types of ramen over the years, he also would often make soup at home. When he was 42 years old he decided to quit his job and trained for one week at the famous Yamagata ramen shop, Takahata. In 1989, he opened his own 34-seat shop, Kumabun. A local-style bowl served with a shoyu soup made from chicken, pork, niboshi and vegetables. Raw shoyu is contained in the soy sauce tare. Noodles are special ordered via Katou Seimen, at 180g per serving. Overall a simple, well balanced and well executed bowl.