A narrow CBD room has been quietly setting Perth's ramen benchmark since 2003, back when a bowl made properly was hard to find in this city. The owner still insists on pulling his own noodles, and that stubbornness is the whole point: several house-made styles, a standard egg noodle, a green spinach one and a squid-ink version among them, each matched to a broth built to suit it. There are four of those, from a clean shio and a rounder shoyu to a long-simmered miso and a spicy option, which turns a simple bowl into a choose-your-own exercise before you even reach the toppings. It is a small, walk-in-only operation with no time for bookings; you queue, you sit close, you eat. The cooking is unshowy and precise, the kind that trusts good noodles and honest stock to carry the room rather than novelty or garnish. Regulars have their combination worked out to the noodle and broth; newcomers are well served by asking. For a city that has since filled with ramen bars, the counter that arguably started the conversation still reads as one of the most serious, run by a cook who has been refining the same craft for two decades.