Tori no Ana

The ramen broth here is so rich the restaurant describes it as a potage. Where as most places use pork bones for their stock, Tori no Ana uses chicken, boiling whole carcasses with vegetables for six hours. The key is the abundance of wings added to the mix, which are high in fat and collagen, resulting in a creamy, full-bodied broth. The original soup recipe is delicious on its own, but there’s a spicier version with miso added to the base if you like ramen that has a kick to it. In lieu of traditional pork chashu, the ramen is topped with a combination of barbecued and minced chicken along with bamboo shoots and spring onions. Tsukemen is also an option if you prefer to dip your noodles in a stronger broth.