Makotoya

A rich aroma of pork bones greets you at Makotoya. The shop's signature ramen pairs a deeply flavorful tonkotsu shoyu broth, enriched with the savoriness of chiyu chicken oil, with chewy medium-thick noodles supplied by Sakai Seimen. Topped with broad sheets of nori and thick cuts of chashu roast pork, this hearty bowl delivers a satisfying punch from the very first sip.

A distinguishing hallmark here is that the bowl does not automatically arrive with spinach, the standard fixture of traditional Iekei ramen. Diners can shape the meal to their own liking through add-on toppings. While a side order of domestic spinach soaked thoroughly in the rich broth is a time-tested choice, regulars frequently gravitate toward stem wakame or finely shredded shiroganegi scallions. Bowls piled high with crisp scallions—such as the negi ramen or negi chashu men—introduce a bright, crunchy contrast to the dense pork base.

Ordering a bowl of white rice alongside the noodles is warmly recommended. Many guests wrap spoonfuls of rice in broth-soaked nori, or top the rice with chashu, scallions, and a dash of tabletop tobanjan chili paste. Enjoying a cold can of beer alongside the toppings before rounding out the meal with hot noodles makes for an equally rewarding routine.

Hours run extensively from 9:30 in the morning until 3:00 late at night every day except Wednesdays, accommodating everything from early breakfasts to late-night cravings. Payment is settled after the meal, and the shop accepts cash only, so having yen ready beforehand ensures a smooth visit.