Seimen rabo (製麺ｒａｂｏ) Tokyo

つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo

Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple shops scattered across Tokyo. After opening and running the Hatsudai ramenya Anaya for several years, he sold it to an apprentice in 2013 and opened this shop a year later out of a former snack bar. Since November 2014. Less

Recommended bowl: High-level hidden gem

Onozato-san, the master of Rabo, previously owned and operated Anaya, a respected ramen shop in Hatsudai. In 2013, he sold Anaya to an apprentice and unveiled Rabo in a back alley in nearby Nishi Shinjuku. The space has the character of a former Japanese snack bar that's been retrofitted for ramen. The house specialty is chuka soba, with a shoyu base, made with chicken. The master also began offering a chicken shio ramen in November 2014. Both bowls are excellent.

Onozato-san makes wonderful handmade noodles and works alone, running every aspect of the shop solo. About a decade ago, he supplied his noodles to top shops all across Tokyo. He's a veteran of the Tokyo ramen scene, and it's reflected in the bowl: choice ingredients, masterfully prepared and presented. Less