Tokyo.
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A soba house near Asakusa's Kaminarimon gate, founded in 1913 and part of Tokyo's Yabu family: firm noodles and a strong, salty dipping sauce meant for only a quick dip.
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The Nakano shop that made the double soup famous in the 1990s: a pork-and-chicken stock blended with a dried-fish stock, now standard in Tokyo ramen. Its tsukemen uses the same pairing.
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An Ogikubo noodle shop from the late 1940s, the root of a family of shops that includes Tokyo's Taishoken. Its tsukesoba, noodles with a separate sweet-sour soy dip, is one of the early forms of tsukemen.
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Thick, chewy noodles dunked into a dense pork-and-seafood dipping broth, in the basement ramen street at Tokyo Station. Expect a queue, and expect it to move.
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A creamy, almost velvety chicken broth served with fine-dining care, tucked down a narrow Ginza passage.
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A clear chicken-and-dashi broth lifted with yuzu peel: light enough for a midnight second dinner, sharp enough to remember.
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The original Ramen Jiro, by Keio University: thick noodles, chunks of pork, a mountain of bean sprouts and cabbage, and garlic if you ask. The bowl behind every Jiro-style shop in Japan.
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About the data in this guide
Coverage is incomplete. Reported locations are not independently checked recommendations. Check the shop before visiting; coordinates and current trading status may be inaccurate. Unknown menus, prices, hours and broth styles are not inferred.
Generated Latin romanizations are approximate readings, not official English names. Original Japanese names are retained.