This ramen shop in Kanda serves up steaming bowls of noodles with rich seafood broth. You can choose from a range of broth bases including mackerel, shrimp, sardines, salmon and even Japanese flying squid.
The restaurant also works towards more sustainable food preparation methods by using unsold fish from markets and suppliers to create a whole new menu item. Sumibiyaki Noko Chuka Soba uses these leftover fish to create rich and umami-packed soup for its Shifu Soba (¥850), where a full fish is used as the dashi base for the broth. Upgrade it to a teishoku set (¥1,000) and you’ll get a side of rice and chashu pork, too.