Chef Yasufumi Matsumura imparts a fresh perspective to ramen at Chukasoba Ginza Hachigou by seamlessly blending Western influences into his culinary creations. Drawing from his expertise in French cuisine, he opts for a departure from the traditional tare sauce, instead crafting his signature dishes by combining diverse elements such as dried shiitake, kombu, dried tomatoes, and uncured ham. The foundation of his culinary artistry consistently features a blend of free-range chicken and duck. With the prestigious accolade of one Michelin star, Ginza Hachigou rightfully stands as one of Tokyo's premier ramen establishments.