

Chef Shinji Inoue is credited with pioneering the trend of serving ramen in limited daily quantities, a practice he began to ensure the quality of his broth. He first introduced this concept at his restaurants Tenshow and Rockmen before opening No Name Noodle. There, he started by serving a limited 35 bowls per day, later expanding to 48 bowls. His menu features two daily options, occasionally including a special seasonal item.


