Recommended bowl: Benten's disciple...

TOSHIOKAToshioka serves ramen and tsukemen in various styles, all of it based on the recipes from Benten. Master Okabe-san trained at Benten, when the legendary shop closed (for a period of time), he opened his own. Pork bone and gyokai (fish-based) soup, harmonized with a salty shoyu tare that packs a punch. It's old school Tokyo style, yet refined and done at the highest possible level. If you want some heat, opt for a side dish of 'karami,' a crumbly red chili-like substance that you add to the bowl as you eat. Master Okabe-san does all prep and runs the shop solo, making the noodles by hand each day in a room adjacent to the shop. Legions of fans.