Recommended bowl: Tori-soba master

Yamaguchi was opened in 2013 by Yamaguchi-san, a well respected veteran of the Tokyo ramen scene. The bowls of shoyu torisoba he whips up here are among the very best in Tokyo. The soup is a golden brown, layered with chicken fat, and is made using chickens from Yamaguchi-san's hometown of Aizu, Fukushima. The soft and succulent tori-chashu is supreme level, and the bowl also comes topped with wontons filled with chicken thigh meat. Noodles are supplied by Teigaku, based in Kyoto. Premium ingredients and masterfully executed. Less