Kazuo Hashimoto, ramen chef at Yusho Astage


Tucked away on the second floor of a nondescript house in Daikanyama, Yusho Astage is a tiny but exceptional ramen spot for anyone who appreciates a well-crafted bowl of noodles. Behind the counter is Kazuo Hashimoto, who took over from his father and continues to honour the shop’s roots with its signature shiitake ramen, alongside a small selection of other noodle dishes and stir fries.
Hashimoto makes the most of his compact kitchen, turning out dishes that keep people coming back for more. A tenugui is essential to his workflow, as he uses the cloth to wipe his hands and keep cool when tending to simmering broths and firing up the wok.






