01 / ABOUT THE PLACE
About this place
A bowl of Special Chuka Soba begins with a clear, golden broth sending up aromas of chicken and rich chicken fat—the signature order for a first visit to MASUDA. Chicken broth layered with kelp umami creates a gentle mouthfeel with surprising depth. The noodles are thin, straight strands cut from whole-wheat flour dough, delivering a satisfying snap and a distinct wheaty aroma with each bite. Tender, pink-hued chashu softens gently in the soup, joined by thick-cut seasoned bamboo shoots and a soft-boiled flavored egg for a rich, balanced bowl.
From Niboshi Broth to Tsukemen and Soupless Dan Dan Noodles
Beyond the flagship chicken broth, the shop offers an array of contrasting bowls to suit different tastes. The Special Niboshi ramen softens any bitterness or harsh fishiness, yielding an understated, rounded seafood broth that slips easily down with thin noodles. Diners looking for heft can turn to the soupless dan dan noodles, tossing chewy thick noodles in fragrant spice and savory sauce, or the Special Tsukemen, dipping slippery medium-thick strands into piping-hot dipping broth. Satisfying rice bowls—such as seared chashu over rice, egg-over-rice seasoned with dashi tare, and minced meat miso rice—round out the selection as hearty sides or meal enders.
A Welcoming Counter Open Into the Late Hours
Lined predominantly with counter seating, the uncluttered interior has an easygoing, comfortable mood that makes walking in alone feel entirely natural. The kitchen stays open continuously until 1:00 past midnight on weekdays and 1:30 past midnight on Saturdays, making it a reliable stop for a late dinner or a post-drinks bowl of ramen. Orders are placed through a ticket machine that takes cash only, so having coins or thousand-yen notes on hand is recommended.
