Fujiyama GoGo specializes in tsukemen, a popular derivative of tonkotsu created by Yamagishi Kazuo, the godfather of Tokyo’s ramen scene. The Umakara Tsukemen (B230) features cold, super-springy noodles (almost like udon) that are dipped into a bonito and tonkotsu broth which has been braised for 48 hours for an intense flavor. Slurp away as you would with a good zaru soba, stopping only to partake in the thickly sliced, tender chashu. Induction heaters also sit alongside each table for guests to reheat the broth if it gets too cold.