Recommended bowl: Old school wontonmen

First opened in 1989 by master Yutaka Kazuie, who had previously been the tenchou at Tantantei, another legendary Tokyo wontonmen shop. Kazuya briefly closed in 2012 and then reopened in a new space just 150 meters away. Take a seat in front of the kitchen or grab a spot at one of the few tables. Towards the back of the shop there is a window with a view of the noodle-making room, where they crank out fresh house-made noodles and wontons daily. You might also see some boxes of niboshi lying around. Kazuya's soup contains niboshi, katsuo, mackeral, chicken, pork bones and pork meat. It's a broad mix but the soup is clear and light yet fulfilling. Menu options include shinasoba, tsukemen, and even tantanmen. But the most popular choice seems to be the wontonmen or chashuwontonmen. The later comes with two types of pork chashu and six plump wontons. Open late, this spot was a favorite amongst taxi drivers until the parking police recently got a little stricter. Less