Recommended bowl: Old school & excellent

Kai has been a respected outpost on the Tokyo ramen scene since its launch in 2007. The master works from a simple kitchen with space for just one chef. The ramen is humble and straightforward – no bold or colorful flavors at work here. The soup is a simple shoyu with subtle hits of fish and gyokai. Both ramen and tsukemen are available. Choose your toppings. The master makes the noodles from scratch. At just 650 yen, we defy you to find another meal that's more satisfying at this price point.

The terrain Kai is working is essentially Japanese comfort food, and it's beloved by the many local salarymen who stop in on their way home from work. A tiny TV, usually tuned to the news, sits atop the ticket machine. Kai is a great place to eat and unwind after a drinking session, and it's just a one-minute walk from the nearest station.