The signature bowl showcases the restaurant's commitment to clean, balanced broth. Multiple broths layer to create depth without any artificial additives—reviewers consistently call out the elegance of the soup. Medium-thickness noodles hold the flavor well. Topped with pork char siu, ajitama, menma, and greens.
Tips from diners
Taste the broth first before adding condiments—the layers of umami are the main event.
The saltier iteration of Hitosuji's core broth philosophy. The mineral notes bring out different aspects of the chicken and seafood base. Noodles and toppings remain consistent with the shoyu version, allowing focus on how the seasoning transforms the same broth foundation.
Tips from diners
If visiting twice, order both shoyu and shio to taste how salt vs. soy changes the same broth base.
For those who prefer dipping noodles, Hitosuji offers tsukemen using the same broth formula but concentrated. The noodles are slightly thicker to hold up to dipping. Provides a different eating experience while keeping the signature balance and depth.
Opened in February 2025, Sosaku Men Hitosuji earned a place on Tabelog Ramen TOKYO 'Tabelog 100' 2025. The name 'Hitosuji' (one line) reflects the chef's dedication to single-minded pursuit of ramen excellence. Located near Honancho Station, it specializes in carefully balanced, additive-free broths layered from chicken, dried sardines, and katsuobushi skipjack flakes.
Restaurant is closed Monday, Tuesday, and Sunday. Open Wednesday-Saturday only.
Located a 5-minute walk from Honancho Station, near the main shopping street.
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