The queues form early for the ramen here, with many of the customers coming for the Tsukemen ramen, as well as the Abura and special soup ramen. The shop makes its own noodles – which you can have thick or thin – but it is the sauce at the base of the slow-cooked soup that really makes the difference: it’s fermented for 18 months in a 100-year-old wooden basket and adds richness and depth.
- MICHELIN guide inspectors
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