Queues form daily in front of this popular restaurant. The earthen wall made by a plasterer and counter seating with wooden trays are typical of neighbourhood Japanese restaurants. The dish that brings in many diners is the soy-sauce ramen made with chicken broth; the heart of its flavour is the mixture of guinea fowl and free-range chicken, raised together by a farmer who shares the chef’s vision. The flavours of the two fowl are layered within the clear, amber-coloured soup. House-made noodles, crafted for a satisfying finish, balance and support the character of the bowl.