Yes, there is always a queue at this tiny, no-fuss Japanese hole-in-the-wall but rest assured it’s worth the wait. Ramen is the reason. Chef Ryo Horii has been making it since the age of 15 and he’s got it down to a fine art, with broths cooked for 15-plus hours. Choose between chicken or pork before you pick your egg, nori, pork slices, prawn balls or chilli additions. But it’s the stock that makes it; thick, sticky and served in deep bowls. You can get extra toppings, crisp pan-fried pork gyoza or fist-sized pork buns, too. Sure it’s just one tiny yellow room and the decor isn’t much, but it’s not about the scenery.