Karashibi Miso Ramen Kikanbō Kanda Honten
Shinshu miso is fermented in wooden barrels and then mixed with cheese, peanut paste, and fish sauce. Soup is a blend of pork and chicken bones, several vegetables, herbs, spices, and six kinds of red peppers. Heat and numbing levels can be customized.

Ramen Benten
This unusual soupless ramen features gorgeous noodles sitting in a pool of aromatic oils in a shoyu tare base, with menma (Bamboo Shoots) nori and green onions. Toss the noodles in the oils and enjoy

SAN TORA
From two kinds of white miso from Sapporo with lard that keeps the soup piping hot. The soup is a pork/chicken/vegetable/fish blend in line with the original Sumire style. Noodles come from Nishiyama, a supplier of curly noodles around the world.

Rāmen Kenta
Hakata-style tonkotsu ramen made from pure pork bone soup. Thin straight Hakata-style noodles are ordered and shipped in from Aoki Shokusan, a purveyor based in Fukuoka, topped with pork chashu, nori and negi. On the counter, you will find free hard-boiled eggs and other condiments like garlic, spicy takana, pickled ginger, wood ear mushrooms and sesame seeds. Master Kenta Yokoo-san trained at a yatai (street cart) in the Nakasu district of Fukuoka before coming to Tokyo. He first opened an izakaya with ramen on the menu, but later, he focused exclusively on ramen. During the 2020 global pandemic, he went back to Fukuoka and trained at the popular ramen shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, moved to the current location in 2013. Eight seats. Renewal from March 2021.

Ramenya Shima
Superb Sansui Dori chicken broth with a variety of dried fish, Tare made with craft soy sauces, snappy, slippery noodles, two styles of Cha Siu with a pork and shrimp wonton, Chiyu chicken oil, crunchy menma bamboo shoots, a jammy soft-boiled egg, a mound of Kujo Negi and green onions.

Ramen Matsui
This is a superb example of the original Japanese “salt-based” ramen. It is lighter and will appeal to those seeking elegance and balance. A Michelin pick, it is a great place to start your journey.

Ramen Tomita
I have been eating ramen in Japan for over 20 years, and this Ramenya en Chiba, an hour from downtown Tokyo, is my favorite. It serves Tsukemen dipping noodles with the richest and most delicious Tonkotsu dip imaginable. There are 4 different kinds of pork and a giant Shu Mai, served to seal the deal—this is ramen mastery at the highest level. Deep Love for ramen beast for taking me here.

Aji no Sanpei
Of the four main ramen flavors, miso ramen is the most recent originated in the 1950s at a Sapporo restaurant called Aji no Sanpei. According to legend, a customer requested noodles in their miso soup, leading the chef to create a beloved new dish. Miso ramen takes its name from the generous addition of miso, a fermented bean paste that gives the broth a strong, pleasantly sharp umami profile with a subtle nuttiness. Often combined with tonkotsu, oily chicken, or fish broth, it develops a rich and complex flavor. This hearty broth pairs well with thick, curly, slightly chewy noodles. Common toppings include spicy bean paste (tōbanjan), butter, corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, chili, and chopped garlic, creating a warm and savory bowl with layered textures and flavors.

Schaller's Stube Sausage Bar
Schaller's Stube is a hot dog stand. The owners of Jeremy Schaller and Jesse Denes call it a sausage bar. It is located in a former meat locker. The front is open to the sidewalk, where you can order from a menu featuring nine types of sausage—bratwurst, weisswurst, kielbasa, spicy cheddar brat, and more with toppings from classic sauerkraut and pickles to unique additions like daikon-carrot slaw, frisée, and chicharrones. They also offer several suggested combos, like the Steuben Reuben, the King Ludwig (with grilled leberkäse), and the popular Saigon Special, a German twist on banh mi. Their Schaller Double loaded with bacon cheddar brat, extra cheese, bacon, pickles, tomato, and Stube sauce is a hearty, flavor-packed choice. But the real standout is Mrs. Schaller's Fried Chicken. It's refreshingly simple and reasonably priced, a rare find these days. The coating of these juicy pieces is perfectly seasoned and extra crispy. It’s the kind of no-frills, delicious comfort food that hits the spot. Great stuff.

Kronenhalle
Kronenhalle has been the cornerstone heritage restaurant of Zurich since 1924. The gorgeous building, local specialties and tuxedoed service are a tribute to a bygone era where actors, painters and poets gathered for decades. The art is museum quality with quirky local examples as well as Braque, Chagall, Giacometti and Miro. First-timers should order the liver dumpling soup, house special veal in mushroom sauce with roti potatoes (pictured) and the luscious chocolate mousse with freshly made double cream sauce.