Daruma

Who would've thought a small, local ramen store could generate such a massive crowd day in and day out, especially in a quiet neighborhood like the one near Nakano-Fujimicho Station. Leave it to the esteemed ramen shop, Daruma, to make the impossible possible. It's even rumored that there's been a long line almost every day since its first day! The secret to this humble ramen store's success lies in every single aspect of the bowl of ramen. From broth to noodle, chef Yuji Sato concerns himself with improving quality rather than producing quantity. Every day, he prepares the noodle dough for the next day's order, kneading it carefully and then leaving it to sit overnight. When an order is made, the precise amount of dough is cut depending on the size of the noodle bowl ordered. While the texture of Daruma's noodles is one of the reasons that their bowls are delicious, the broth plays an equally important role. The base of the soup is made from a combination of various ingredients, including bonito, mackerel, and kelp. Not to mention the special oil that's made from chicken and pork. Mix all of these, along with a couple of other things to add extra dimensions of flavor, and you Daruma's special ramen broth. Sato's commitment to making one bowl of noodles at a time keeps the quality and freshness of his ramen consistent, which is why his is a shop that everyone dearly loves. The best part of it all, other than the actual ramen, is witnessing the process from the counter seats that overlook the kitchen space.