A small, calm ramen counter run by a husband-and-wife team in a quiet corner of Yotsuya, with a spotless, refined interior closer to a kappo restaurant than a noodle shop. Opened in 2023, it has been named a Tabelog Ramen Tokyo Hyakumeiten and displays Michelin Guide 2025 and 2026 plaques. The clear shoyu soup layers Tamba black chicken, mature hen, Lake Shinji shijimi clams, Rausu kombu and junmai sake, while the shio is built on Okhotsk scallops; a niboshi bowl and seasonal chilled specials round out the line-up. Daily wines and sake are offered for pairing.
