Ramen Hayato

The line at Ramen Hayato often forms before the store opens and stretches to neighboring shops. When you come in, expect a mix of tourists and locals slurping away on the 7-counter seats. Owner-chef Ishigaki Naoto, who apprenticed in Sapporo, set up this small-booth noodle shop with a straightforward menu featuring three types of ramen: shio (salt), miso, and shoyu (soy sauce). The miso ramen is what draws in the crowd and Michelin critics. Ishigaki adds Sichuan peppers to the broth to add a layer of dimension. Each bowl is served with a pile of stir-fried bean sprouts and two types of chashu: thick, fatty slices and pork cubes. ​​The shoyu ramen offers a lighter flavor profile, rich in umami from seafood and meat-based stocks, with a refreshing hint of yuzu Homemade noodles are medium-thick, and Ishigaki always samples each broth before serving it to his customers. Follow the locals and order a bowl of rice to go with the leftover soup. Pro tip: arrive early to beat the queue — Ishigaki closes shop once stock runs out for the day. Michelin Guide accolades: 2024 - Bib Gourmand