Sousakumen Hitosuji: Two Bowls, One Tiny Counter, Zero Regrets

Sousakumen Hitosuji (創作麺 ひとすじ) is one of Tokyo’s most exciting ramen openings in recent years. Tucked into the residential streets of Hōnanchō, this six-seat counter serves just two bowls.

The Chuukasoba and the Tantanmen. I had both, back to back, with all toppings on each. I’m getting to that.

The Chuukasoba

This one got me first, and first bowl bias is real. The soup is a double construction — chicken and pork paitan on one side, niboshi-forward (fish) clear dashi on the other. The balance between them is the whole point.

The meatiness is there, satisfying and present, but it doesn’t bulldoze the dried fish. The niboshi comes through confidently and without being sharp or aggressive. Soft seasoning throughout, with the soup doing the talking.

The noodles are thin, straight, from Mikawaya, and there's more of them than the bowl’s modest physical size would suggest. The "tokujo" (all toppings) version loads you up with two cuts of pork chashu — smoked pork loin and low-temperature cooked pork shoulder. There's also kurobuta pork and shrimp dumplings, thick menma (bamboo shoots), and a ramen egg.

The chashu across both cuts is beautifully presented and genuinely good. That said — and I’ll come back to this — once you’ve done the full tokujo treatment on bowl one, you don’t really need to do it again on bowl two.

I did it anyway.

The Tantanmen

The tantanmen is built around a thick, deeply roasted sesame paste. It's ground sesame seeds and cashew nuts. They gives the broth a richness and body you feel from the first sip. The sesame is the dominant note, full and round, with chili oil adding a layer of heat and just a touch of sansho for a mild numbing tingle.

The spicy minced pork on top adds texture and a savory punch that works well against the thick broth. And if you go all toppings, you’re also getting kurobuta pork and shrimp dumplings, a ramen egg, and high-grade pork chashu.

A lot of people who eat here call this one of the best tantanmen in Tokyo. Having tried it, I get it. I just happened to eat the Chuukasoba first.

If you’re going solo and can only pick one, I’d lean toward the Chuukasoba for its balance and finesse. But if you’re with someone, split the decision and share bites.

Sousakumen Hitosuji - Extra Info

Owner Suga Masateru entered the culinary world at 16 and has spent nearly 20 years sharpening his craft across Japanese cuisine and ramen. When it comes to ramen specifically, he’s largely self-taught.

The closest station is Hōnanchō (Tokyo Metro Marunouchi Line). This is western Tokyo, not a tourist circuit stop, and the neighborhood reflects that. The wait tends to be shorter than you’d find at comparable shops in more frequented areas of Tokyo. Six counter seats means the line moves, but it also means you won’t just walk in and sit down.

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