King Emon Hon Ten

If my memory serves me right, the roots of ramen in this area (Takaida - Fukaebashi - Shin-Fukae) seem to trace back to Higashinari's Hosokawa Ramen. Pork belly is tied with cooking twine and simmered with sugar and soy sauce to create char siu. This broth combines with chicken stock to complete the street-style Chinese noodles! The soy sauce ramen found in this area today is believed to be an evolution of that. And perhaps the most refined version of this evolution can be found at Kinkyuemon.