The soy-sauce ramen is the indicator of owner-chef Takanori Yamagami’s inquisitive mind and quest for constant improvement. His pure soup, woven only from chicken, water and soy sauce, is simple yet complex. Several breeds of free-range chicken are cooked in water only. Having used a blend of two soy sauces when he opened his shop, he now blends over ten types together. Like opening a box of toys, each bowl’s arrival stirs anticipation and excitement.