Foodle

Recommended bowl: Tokyo shio champion

Run by master Shintarou Sekiguchi-san, this Shio ramen specialty shop is known to be elite. The soup contains five varieties of salt, chicken, kombu and several types of niboshi. Chicken oil and yuzu are quality compliments to each bowl. Thin straight noodles are house-made. Open since 2007, with a second branch near Machida Station, since 2014. Less

Recommended bowl: Tohoku's 1st Jiro

Jiro style shoyu-tonkotsu ramen with pork back fat, MSG and house-made noodles made on the Jiro-standard Ebisu noodle machine. Free topping options when called upon like extra veggies and garlic. Tsukemen also on the menu. Run by master Harada-san, who trained at two Ramen Jiro branches run by a father and son— Yaen Kaedo in Hachioji (son) and Ramen Jiro Koganei Kaidō (father), now closed. This is the first Jiro shop to open in the Tohoku region, since 2011. Less

Recommended bowl: Vegetarian available

Vegan ramen contains a soup made from soy milk, kombu and sesame, along with pineapple juice and fresh vegetables. Noodles supplied by Asakusa Kaikarō, toppings include beans, diced onions, nuts, tomatoes and soy meat niku-miso. Shoyu ramen and tsukemen also on the menu, as well as the recommended beef suji mazesoba. Master Nishimaki-san first opened Noodle Stand Tokyo in Harajuku in 2017, after running the shop Miraie in Akabane for a few years from 2014. Closed and moved to a new location in the new Jingumae Comichi building from September 2020. Less