Sai Ramen

Inside the compact shop lined with counter seating, the owner works briskly at the stove at Sai Ramen. The signature bowl pairs a thick, velvety broth endowed with natural collagen and a tender, generously sliced cut of chashu pork. Rather than feeling overly heavy, it unfolds with the gentle sweetness and deep savor of its core ingredients, delivering a hearty depth that encourages sipping the soup right to the end.

Diners can also opt for set meals that accompany the noodles with 1 pieces of fried chicken (karaage) and rice. The substantial karaage is fried crisp on the outside, and dusting it with the curry powder kept on the counter lends an aromatic, spicy kick that changes its character. A jar of spicy chives (kara-nira) is also provided as a condiment; spooning them over the rice or alternating bites between sips of broth and noodles lets you customize each stage of the meal.

Beyond the standard ramen, the menu features an ajitama ramen topped with a soft-boiled seasoned egg, as well as a bowl topped with slowly simmered Japanese Black beef tendon (Kuroge Washu). Extra noodle servings (kaedama) and additional Kujo scallions are available for each bowl. Drinks include Kirin beer, non-alcoholic beer, and soft drinks. As seats are assigned in order of arrival with no advance reservations, visiting just outside peak lunch and dinner hours can make for an easier wait.