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Keeping University of Tokyo students ticking with tsukemen and newly popular maze-soba, the folks at Orion take pride in their shio soup made with rock salt from Okinawa's Ishigaki. The white, cloudy soup gets its peculiar taste from dried fish powder and aosa seaweed, and combines nicely with the thick, almost creamy noodles and the fatty slices of chashu pork. Big eaters: this one's for you.