Hommachi Seimenjo Chukasobakobo
"When you visit this ramen shop launched by a dried foods wholesaler, take note of the soup, which epitomises the brilliance of the dashi soup stock. Its well-rounded fragrance derives from multiple types of dried fish flakes. Kombu kelp, pike conger and chicken bones each add layers of flavour, creating body and finish. Heightening the taste are two types of noodles made on the premises: flat noodles to soak up the soup, round ones for their texture." - Michelin Inspector
