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A ramen shop built around a single obsession: chicken, coaxed into clarity rather than richness, with a signature soy-sauce broth made from nothing but locally raised free-range birds and water. The chef named the place after the house he was born in, and he runs the counter like it. The Michelin Guide awarded it a Bib Gourmand. Come for the clean, focused bowls and a cook who has very clearly thought about this longer than you have.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Cold noodles
“cold noodles soaked in kombu dashi soup served with dipping sauce of chicken soy sauce”
Michelin Guide -
Chicken-oil noodles
“chicken-oil noodles served without soup”
Michelin Guide
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