A small chain famous for its yuzu-dotted ramen and refusal to change its approach as it grows. Easy, simple, and delicious, especially while out exploring the town.

Sukiyaki-style eatery with extremely traditional aesthetics. In the hot pot at the table’s center, house-made sauces cook up delicious meats and vegetables, as kimono-clad waitresses float around the gorgeous space.

One of Shibuya’s gems, with almost 70 years in operation. The Taiwanese ramen is stellar here, as well as the flat-noodle classic, which comes with the most delicately cooked chashu slices.

A tonkatsu (fried pork cutlet) institution, located in Aoyama. We recommend ordering a draft beer to wash it down with. You won’t believe you lived so long without it.

With only five ramens items on the menu, this is a mecca for niboshi-based broths, or dried sardines. The dishes here are gentle yet powerful, and worth the trek to southern Tokyo.

The base of these delicious ramens are “doubled,” meaning both duck and seafood, which packs a powerful punch; toppings include chashu, scallions, mushrooms, and little else. Located a bit out of the way in the city’s western suburbs.