After working for more than 10 years at a famous soy sauce-based restaurant, the owner, Mr. Keita Tsutsumi, began the challenge of creating the ultimate salt ramen. He has eaten at many famous restaurants not only in Kansai, but also in Tokyo and Saitama, and studied the characteristics of various chickens, such as young chicken, hine chicken, and jidori chicken. He arrived at his current soup, which goes well with his thin, curly noodles. Two types of salt ramen appear in the stylish space, which opens at 9:00 a.m., with the aroma of seasonal citrus fruits such as yuzu and hassaku. One is Milano no Asaoyo, which brings out the clean chicken flavor in a short time, and the other is Florence no Yuyuhi, which takes a long time to create a rich, thick flavor. The photo shows Milano no Asayo (900 yen). It is a refreshingly salty dish made with Tanba Kurodori chicken bones and Kyo-aka Jidori chicken meat. On the other hand, there is also a rich and umami type of salt named "Florence's Sunset.

Owner: Keita Tsutsumi