Foodle

Recommended bowl: No MSG

Another shop from the Tokyo rookie ramen class of 2016. This shop is run by a father and son team. The father used to run another ramen shop in Shinjuku before closing to open up this spot with his son. Together they serve up bowls of shio, shoyu, and other seasonal specials. The standard chuka-soba soup contains konbu, niboshi, shellfish, and chicken. No MSG. The chashu is pink, cut thin, and almost looks like sliced pastrami. Less

Recommended bowl: Flying fish shio

A unique soup using dried agodashi (flying fish) which are grilled before being used to make the dashi soup. The broth is umami rich, and you can order a lighter, clearer version or a thicker, richer version w/ pork fat. Medium-width curly noodles, choice toppings and rice bowls on the side. Both ramen and tsukemen available, and open super late. Less

Recommended bowl: Creamy chicken

Ichikoro debuted just a few years ago but already boasts several branches, including one in Spain. Velvety chicken soup that goes down smooth is the main draw, with both ramen, tsukemen and a plethora of topping options on tap (try the aosa seaweed). The tori chashu gets a ‘156’ branded/seared into it, which is a play on words referencing the shop name ('ichikoro' sounds like the number 156 in Japanese). The side menu also is impressive with some izakaya-like fare and a decent beer selection. Friendly staff too. Less

Recommended bowl: Katsuo based

Master Shiroshita-san used to run a restaurant in Kochi prefecture on the island of Shikoku before opening Bonito Bonito. The shop looks a bit small from the outside but has 10 seats. The soup contains katsuo (bonito) from Kochi prefecture, as well as kelp and pork. No MSG. The menma topping here is made from the young stalks of bamboo and tastes homemade. Less