Tori no Ana in Ikebukuro

This restaurant takes chicken potage simmered for about six hours made from chicken and several types of vegetables and turns it into ramen.
While both rich and creamy, their easy to swallow soup is their specialty. For toppings, they have roasted chicken legs and also minced chicken, so their ramen truly has all kinds of chicken.
They have three dishes on their menu: Shirodorii ramen with a mild saltiness, akadorii ramen that is both spicy and delicious, and tsuke-men with springy noodles.