Gundori Ramen specialty restaurant located on the south side of JR Nishioji Station. The owner, Mr. Kyokudan, is a former head chef of a Kyoto kaiseki restaurant. Gundori, which is more muscular than regular chickens, has less fat and has a light flavor with a strong umami and depth. Two types of soups, shiroyu (white soup) and seiyu (clear soup), are prepared using chicken bones from Omi gamecock. The addition of kaeshi, which is made from seafood broth such as scallion and dried sardines, gives the soup a rich yet mild Japanese flavor. The restaurant also takes health concerns into consideration with toppings such as fu and arare (arare), homemade noodles made with rye, and brown rice. The café-like atmosphere is also popular, making it easy for a woman to come in alone. The photo shows the special Gundori Shiryu Soba (noodle soup) for 1,340 yen. This luxurious soba is topped with two slices each of gamecock (shamo) and pork chashu pork, an ajitama (seasoned egg), green onions, and two sheets of nori (seaweed). Arare and fu (wheat gluten) add color. The homemade soba noodles are made with rye.

After working as a chef at a kaiseki restaurant in Kyoto, owner Shinya Kyokudan gained experience at a hotel sushi restaurant and an eel restaurant, etc. After suffering an injury three years ago, he became attracted to ramen making as a rehabilitation method and decided to start his own restaurant.