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This Jiro offshoot by Shin-Daita Station underwent a full-scale revolution in spring 2014, getting a new owner, switching to extra-thick noodles that look like udon at first glance, and adding an extra 'Shin' ('New') to the name. The essentials remain the same, however: fatty, soy sauce-based broth, huge chunks of chashu pork and an enormous pile of sautéed cabbage on top. Try adding a raw egg (¥50) for even more power.