This is an Ekinishi ramen shop that has protected its heritage for 40 years. The broth made from pork bones and chicken gives a clean taste to the basic Hiroshima-style ramen soup, which is made from soy sauce. One can almost taste the years of history and the effort the owner, Mr. Takahiro, put into making the soup.

Mr. Takahiro aims to make a ramen dish that one can enjoy every day, but he also creates additional dishes from locally sourced ingredients. The “Oyster Ramen” served during the winter when oysters are in season is so popular it attracts customers from outside the prefecture. This delicious dish made with stir-fried oysters and spinach on top of salty ramen is creamy yet surprisingly light. You’ll get to be one of the lucky ones to have a taste of the dish if you pay a visit to the ramen shop sometime between November and March.