It's a mystery why a few ramen restaurants are famous and millions are not. This ordinary-looking 10-stools-at-the-plastic-counter joint in Susukino has had lines of faithful slurpers outside since the year 2000 (a lifetime for a ramen shop) and is still chopping, boiling, and serving its succinct seven-item ramen menu that includes cha-shu (seasoned pork) and kaku-ni (pressure-cooked pork). Keyaki even has a branch in the Ramen Museum in Yokohama. At the
original shop you order while standing in line outside, pay when you claim a counter spot, and then wait for the cook to hand down a steaming bowl topped generously with vegetables from the raised and hidden kitchen. Maybe you'll figure out the secret of famous ramen for yourself. Or get back in line to try again.