Opened in December 2015, the restaurant is relatively new, but quickly gained popularity and has been awarded the Michelin Guide’s Bib Gourmand.
The owner is very particular about his dried sardine ramen (niboshi ramen).
No MSG is used, instead, several kinds of Japanese dried sardines, kelp, and dried bonito are used to create a deep flavored, clear soup.
The noodles that accompany the soup have a low water content ratio, have a medium-sized thickness, and are straight, entangling well with the soup. The noodles themselves are specially made with Hokkaido wheat, which gives it a strong wheat flavor, and goes down the throat smoothly.
Aside from the thick slices of chashu pork, the toppings are healthy: wild harvested seaweed, chopped onions, and mizuna (potherb mustard).
For you, the not so strong fish flavor of Niboshi Ramen with White Soy Sauce (Niboshi Ramen Shiro Shoyu) is recommended. The more animal flavored broth with a bitter taste (Noko Niboshi Ramen) is preferred by ramen connoisseurs.
