Honmachi Seimenjo Chuka Soba Kobo

This ramen restaurant is located in Semba Center Building 2, which is connected directly to Hommachi Station on the Midosuji Line, Sakaisuji Hommachi Station on the Sakaisuji Line, and Hommachi Station and Sakaisuji Hommachi Station on the Chuo Line. The restaurant's broth is made with seven varieties of flaked bonito, wild kombu kelp, broiled daggertooth pike conger, and chicken bones for the base, plus an additive-free, pure soy sauce. Its high water content noodles are homemade each morning with whole wheat flour mixed in. Neither the broth nor the noodles are made with any chemical seasonings or other additives of any kind. The restaurant's prime pork topping, created using a French-style sous vide technique, is very popular.