Daishi Ramen

This ramen joint, reopened in June 2017 along Kuramaebashi-dori, is characterised by its red signboard. The most popular dish is the shoyu ramen, designed to be the epitome of the standard ramen. The ingredients are quickly cooked at high heat in order to bring out their flavours and to create a slightly cloudy soup. A traditional Chinese technique for making clear chintan soup stock is then applied, using chicken breast to turn the soup into a clear liquid. This soup, thoroughly cooked by simmering it at low heat so that it looks free of impurities, provides the type of flavour that ranks high above the competition.