Santora

Cash only. Menu is in Japanese only. A specialty shop for Jun-Sumire-kei (a ramen style directly descended from the famous Sumire shop) miso ramen (ramen, or noodle soup, made with a fermented soybean paste broth), run by a master who trained for 17 years at Hokkaido's famous shop "Sumire." A characteristic feature is that a layer of lard covering the surface keeps the soup piping hot until the very end, so be careful of burns with the first bite. The aroma of vegetables stir-fried in a wok melts into the soup, and a classic way to enjoy it is to dissolve ginger later in the meal for an ajiben (literally "flavor change," referring to adding an ingredient during the meal to alter the soup's taste). Finishing your meal with chokotto gohan (literally "a little rice," a small serving of plain rice often eaten to finish the soup) (200 yen) is also recommended. The moyashi (bean sprouts) topping (150 yen) is a highly recommended addition. As they have irregular closing days, please always check their official X (https://x.com/3n_torauuy7) for business hours before visiting. Even on weekday lunchtimes, be prepared for a wait of 30 minutes or more, and on holidays, it can exceed 1 hour. Immediately after evening business hours begin is a relatively good time to aim for. A frequent selection for Tabelog's Top 100 Ramen Shops.