This place is about 90 minutes north of Tokyo and yet pretty easy to access via the extensive train system in Japan.
This region is known for it’s excellent spring water. It’s also known for the select wheat that is used locally in the noodles. This was the type of ramen that you can eat every day and not feel bad about it. The broth was light and crisps. The noodles were flat, wavy, chewy, and light. These are literally the best noodles I’ve experienced so far. You can tell they are made by hand daily.
This shop is right next to the train station.
Check out the gyoza, clear broth, and noodles.
