Harukiya specializes in "chuka soba" which is virtually the same thing as the typical ramen, but with a more traditional take. At the restaurant, you can see right before your eyes the broth being made from a rich broth of dried fish. The recipe hasn't change since the restaurant opened in 1949! It has been a local favorite ever since.

When you make an amazing ramen full of deep natural flavors, there is no need to change. Harukiya is a flagship restaurant for traditional ramen in Ogikubo. This ramen has a clear soup and is on the lighter side.

The chewy, wavy noodles made from wheat flour are also part of Harukiya's claim to fame. Every noodle lift releases the fragrant "niboshi" (fish broth) essence of the soup.

Many ramen joints serve their dish in a soup that is just too rich to be enjoyed to the last drop. This is not the case at Harukiya. You'll want to finish the entire bowl because this soy sauce base broth is not too rich, yet has plenty of flavors from the dried fish used to make it. Ginger is also added which gives it a fresh taste.

The noodles are actually homemade, which explains why they taste so good and have a little something special. As for the soup, it is made every day from raw ingredients from 6 AM. This is true ramen done in the traditional way.

If you want some exceptional "chuka soba" ramen, then Ogikubo, located on the JR Chuo Line, is definitely worth the go. You'll find there the local legend ramen joint called Harukiya, serving the dish the same way it did some 60 years ago.