Tsutafuji has been serving up a HOT bowl of Onomichi-style ramen for 50+ years. And when I say hot, I mean tongue-and-cheek-cauterization-HOT. Aside from the intense heat due to the top layer of oil and fat that is boiled separately, Tsutafuji's soup is a refreshingly clean shoyu base made from pork and select items of the sea. I know you're tired of hearing about the heat, but this bowl stays unbearably hot from the first sip to the last. Don't even bother waiting for it to cool. Just slurp. The noodles stay remarkably firm throughout, which was also quite impressive. Often overlooked with the more popular Shukaen down the street, Tsutafuji (in my opinion) shares the bar in defining Onomichi Ramen.
From Onomichi Station head Northeast (left out of the station) and follow the road for 15 minutes and it'll be on your right. It's a beautiful walk along the sea so take your time to breathe it all in. There's also a nice little mall that parallels this street on your left. Open from 11am to 8pm and closed on Tuesdays. They also close early if they run out of soup.
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