The chef, known to all as Haru-chan, pours all her energies into her shio ramen. The clear broth of pork and dried sardines is poured to the rim of the bowl. The colours of green onion, nori and wheat bran ‘flowers’ floating in wisps of pork fat make a comforting sight. Noodles are pounded flat for a satisfyingly plump texture. Roasted pork fillet, simmered with the soup, brings the whole dish together. To stay close to the community it serves, the restaurant remains open even between lunch and dinner times.