Honmachi Seimensho Chukasobakobo

Hidden away in the basement of Senba Center, this clean and bright ramen restaurant is operated by a renowned dried goods purveyor – and it shows.

Honmachi Seimensho Chukasobakobo's broth is beautifully balanced, despite having a long list of robust ingredients: several types of dried fish, kombu kelp, pike conger eel and chicken bones. While the soup has deep umami, there’s still clarity in flavour, and it’s immensely drinkable. First, taste it on its own, then sprinkle on some sansho pepper for a spicy, fragrant kick that rounds off the richness.

You get to choose from two types of noodles, both made fresh in-house every day. The restaurant recommends the hand-rolled thin flat noodles for the soupy ramen, and the springy, chewy round noodles for the soupless version, as the latter is better at picking up the dressing. Make sure you go for the bowl with all the toppings, which include perfectly tender sous-vide chashu pork and an ajitama egg with a glossy, barely set yolk.

The menu also features a selection of rice bowls with different toppings, such as tuna and green onions, seared pork, and chashu pork with onsen egg. Keep an eye out for the seasonal specials, too. In winter, we had the spicy miso ramen, a hearty bowl made with garlic and mackerel on a katsuobushi stock, and topped with chunky, unctuous roast pork.

A quick note: Senba Center is a long shopping mall tucked under the Honmachi elevated expressway, and it’s divided by intersections into separate buildings. Honmachi Seimensho Chukasobakobo is in Building 2.