Recommended bowl: Nodoguro & Oyama Jidori

Down a back alleyway in bustling Shinjuku-Sanchome is where you'll find Hayashida, which first opened its doors in December 2017. The interior still looks clean and new, with a long counter and several staff shouting out greetings and orders. There is both ramen and tsukemen on the menu, and all noodles are supplied by the reputable producer Kanno Seimen. The main dish and go-to for first timers is the shoyu ramen, made from a soup containing Oyama Jidori breed chickens. However, most special to this establishment is the 'Nodoguro Soba', a limited edition bowl that contains soup made from nodoguro (blackthroat seapearch), an expensive fish not often used in the ramen world. The dish is limited to just 20 bowls per day.