The name includes the district’s name to endear it to locals. A glimpse in the kitchen reveals an enormous cauldron. The main attraction is the ‘Chuka Soba’ ramen, made with a stock of soy sauce and salt in a dried-sardine dashi base. Noodles are boiled till they swim, then topped with lacto-fermented bamboo shoots and greens – a simple deliciousness. The ‘Niboshi Black’ black soup is a bowl of peppery zest.