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.

Sleek café housed in a matte black house in Harujuku; serving strong brews and a small boutique upstairs.

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.