Koukaibou has a long history since 2001. The master Taguchi-san has been one of the first chef to mix two types of broth and what is common now as "new generation ramen". The specialty in the shop is the tonkotsu-gyokai and they normally deliver you the ramen with less soup than other shops in order to make it more light and easier to digest. They carefully select the toppings and one of the most appreciated is the boiled egg which they deliver in perfect conditions. The shop master does everything by himself and since he is famous in Japan, you can expect sometimes to lineup a bit before having the change to taste one of his unique ramen in Tokyo. The photos uploaded are not making justice to the real presentation due the lack of light but don't let the low quality photos stop you to visit one very good ramen. Is located near Monzen-nakacho. Is that popular that sometimes they close earlier because they run out of soup.