Restaurante Samm
Some food experts claim this is better than the paella in Valencia. The Arroz Senoret is paella consisting of deshelled seafood making it easy to eat by the spoonfuls. The unusual characteristic is to caramelize (burn?) the rice on the bottom of the pan and then scrape it with the soft, moist rice on top. The rice's technique, consistency, and intense flavor from the seafood broth are so pronounced that it doesn't even need aioli.

Hashigo Ginza Hon-ten
Tantanmen (Dan Dan) ramen and gyozas until 5am! Noodles are thin, soft and soak up in shoyu broth. Toppings feature steamed chicken, braised or fried pork while condiments include pickled mustard, sesame paste and chili oil.

E-Chan Shokudou
This is the premiere Tonkotsu ramen you can get from 6:30 am. Made with a creamy pork bone broth with tender slices of pork belly, marinated soft-boiled egg, and fresh green onions.

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.