Ramen Atsushi

Built on a broth drawn from Daisen chicken bones and wings blended with dashi of kelp and dried sardines, then seasoned with additive-free hon-kaiseki soy sauce, the standard Chuka Soba reveals pure, unadulterated depth from the very first sip. It is paired with medium-thick noodles crafted entirely with Hokkaido wheat and cut fresh every morning on the in-house noodle machine. With a slight flat-cut curl, these noodles offer a lively chew and smooth slurp that cradles the delicate broth. Guests can also request thin noodles if preferred, tailoring the texture to their liking.

For full-bodied seafood character, the Niboshi Soba extracts its flavors strictly from a generous volume of dried sardines and kelp. While carrying the distinct, slightly bitter perfume of the dried fish, the broth remains remarkably clear and clean on the palate, with a choice of either shoyu or shio seasoning. Other broths vary the dashi's profile further, including a Shio Soba made with Nagasaki hanamoshio seaweed salt and chicken chashu, a version accented with Nanko pickled plum, and a Brown Rice Koji Miso Soba spiced with a scented sansho pepper sphere.

For a lavish bowl, the Special Chuka Soba delivers extra satisfaction with chashu, seasoned soft-boiled egg, dual-textured thin-cut and bamboo shoot tip menma, and nori seaweed. The side dishes are equally thoughtful, featuring Chinese chive boiled dumplings with elastic skins and bold leek fragrance, alongside mini rice bowls topped with slowly braised Rausu kelp. Sitting at the quiet counter with a cold bottle of beer while your noodles are prepared makes for a soothing, relaxed dining experience.