Kanmuriya

At Kanmuriya, choosing between soy sauce and salt also means choosing a different noodle. One diner who tried both reported that the soy-sauce ramen comes with medium-thick noodles, with the savoury flavour of soy sauce taking the lead. The salt version uses thin noodles, with a fresh, aromatic note—like a seasoning—adding contrast. Even with the same pork-bone broth, the two bowls made quite different impressions.

Some diners have found the pork-bone broth full-bodied but not overly heavy or strong-smelling. That may appeal to those who want depth without a bowl that is all richness. You could start by choosing soy sauce or salt, then see which noodle you prefer.

For a little more, some diners have added a refill of thin noodles. One described the noodles as having an aroma reminiscent of bonito stock, and enjoyed them on their own as well as in the broth.

Rice offers another way to round out the meal, with table condiments to customise it. One visitor mixed pickled cucumber and doubanjiang into the rice, then wrapped it in seaweed. Special ramen, chashu ramen, larger portions and rice are also among the menu options mentioned, so you can make the noodles the focus or pair them with toppings or rice.