Tenjin Soba, located in front of Okayama's Shiroshita tram station, is a long-established restaurant founded in 1970. Its faded red sign and retro interior seem to have remained unchanged for half a century. Despite its short weekday lunch hours, the restaurant has a constant line of customers, and the seating is compact, with counter seating and shared tables. The restaurant's commitment to carefully preparing small portions and the special feeling of savoring the "original landscape" of Okayama ramen are what make it so appealing.

The bowl is a basic choice. The rich, clear soy sauce broth made with aged chicken bones is complemented by the subtle aroma of chicken oil, delivering a rich, sharp flavor. The medium-thin straight noodles are slightly firm, with a dense texture that effectively lifts the soup. The classic toppings include chewy pork fillets, pink kamaboko fish cakes, green onions, and bean sprouts. Adding chili pepper and pepper to the table adds a touch of flavor for a surprisingly clean finish.

Orders are often collected while you're waiting in line, and payment is cash only after the meal. They're flexible with small requests, like adding an egg, adding extra noodles (two balls), or leaving out the meat, and regulars even use the local custom of calling their number to make their order, making it a "famous Okayama experience."

However, with only a limited number of seats, turnover is slow, so be prepared to wait 30 to 70 minutes. It's only available during the weekday lunch hours, so it can be difficult to find a place, and there's essentially only one menu item, so it's not suitable for those looking for variety. Also, preferences for the saltiness and chicken oiliness may differ. If you don't like crowded spaces, small spaces, or having to share a table, it's best to go right after opening.