Men Labo Hiro is far from your standard noodle counter. Squeaky clean both inside and out, with spacious tables by the door and enough room to squeeze in even a stroller or two, it feels more like a family restaurant than the type of place to excite the hardcore ramen fraternity.

But when your bowl arrives, you understand why it’s been drawing cognoscenti since it opened just over a year ago. The long, white noodles are bathed in a clear, golden chicken broth. Three slices of meat float on the surface. One is chāshū pork, another is pale, white chicken breast and the third is rich, fatty duck meat, with colorful garnishes of the herb mitsuba (trefoil), blanched onion and shreds of fragrant yuzu peel.

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