This tiny ramen restaurant has only five counter seats and a kitchen so small the chef can do nearly everything from just standing in one spot. Opened in 2021, Haru Chan is relatively new compared to its neighbours, but the noodle joint feels as if it’s been there for years. Specialising in ramen with niboshi (dried sardine) and pork-based broth, the noodles here are satisfying without being too overwhelmingly rich like tonkotsu.
The ramen comes with thick slices of stewed char siu and chewy, medium-thick flat noodles that leave you wanting more. Aside from the standard chuka soba ramen, Haru Chan also serves tsukemen (dipping noodles) with plenty of veggies including cabbage and bean sprouts. Somewhat peculiar as a ramen condiment, little jars of minced garlic are placed by every diner, which you can add to your broth to give it an extra spicy kick.