Chukasoba Uemachi

In a city with a fiercely competitive ramen scene, positioning Chukasoba Uemachi among the best might seem bold, but it's not far from the truth. Named after its neighborhood, this spot draws ramen aficionados who line up eagerly before opening hours. The owner had honed his craft during years spent at another renowned ramen shop in Osaka. What he learned there, he perfected here. The menu focuses on salt and shoyu (Japanese soy sauce) ramen. The soup is built upon steeped, high-quality Yamato chicken from Nara, and noodles are made with a blend of flour from carefully selected domestic wheat grown in Hokkaido, handmade rather than machine-produced to ensure exceptional quality. Just as praiseworthy is the tsukemen — the traditional dipping ramen — served with soup made from Yamato chicken, Kagoshima black pork and seafood. The chopped green onions and bamboo shoots carried over by the noodles add a delightful crunch to each slurp. The competitive prices make it even more attractive. It’s best to come bright and early. Michelin Guide accolades: 2024 - Bib Gourmand