Chukasoba Mugen

The flavor-packed, silky ramen at this 8-seat shop springs from the chef’s pursuit of perfecting their recipe. Today, the Michelin-approved Chukasoba Mugen has plenty to show for its tinkering, drawing locals and in-town visitors to line up at its storefront. The soup is made with four kinds of chicken: Nagoya Cochin, Aomori Shamrock, Amakusa Daio and Omi Black. An extra punch of umami comes from the additional help of kelp, dried sardines and shellfish. The base stock branches into two famed varieties: shoyu (soy sauce) ramen with a strong flavor and darker hue, and shio (salt) ramen with a gentle, fresh taste. Inside, diners often notice the well-used, well-oiled noodle machine in the kitchen. Trays beside it hold fresh noodles made in-house with sweet potato starch, which gives them a sweeter undertone and springy bite. Don't let the golden liquid go to waste—order a bowl of rice to savor every last drop.