Chukasoba Oshitani

Chukasoba refers to the old name for Chinese noodles that the owner-chef prefers — and one that was uncommon in Nara then. The joint is as straightforward as it can get for a place that does ramen exceptionally well: ticket vending machines, self-serve water jugs and no-frills counter seating that usually means the dining dynamic is breezy. The reliable, year-round popular ramen selections are both textbook-perfect and innovative. The shio (salt) ramen combines three types of salt and gets its umami from scallops and truffle oil. The shoyu (soy sauce) ramen credits its rich flavor from kaeshi crafted with kombu, oyster and a clever blend of soy sauces; the porcini mushroom oil ties it all. For Nara regulars, though, it’s all about anticipating the next twist in the chef’s ramen variety. They might pick the time-limited spicy curry mazesoba, comforting winter miso ramen or tsukesoba with flying fish dipping broth. The humble eatery has earned a Bib Gourmand honor from the Michelin Guide, but really, it could stand by its own merits.