Recommended bowl: Mastering the average

From the outside, Daishi doesn’t strike one as a particularly noteworthy ramen shop. The simple sign and pre-fab design give off the vibe of a chain shop. But deceptive simplicity is the essence of Daishi’s magic.

The master, Yanazaki-san, describes his recommended dish as “the best regular ramen.” Flashy innovation isn’t his intent; it’s all about Tokyo shoyu classicism. The shoyu soup is clear, light and a little sweet. The noodles come from Asakusa Kaikarou, a celebrated noodle maker in Asakusa. The toppings are solid renditions of the ramen classics – egg, seaweed and two slices of chashu. This bowl won’t blow your mind, but it will leave you roundly satisfied every single time.

Yanazaki-san occasionally gets a little experimental, kicking out limited-edition daily specialties, such as a soup made from pumpkins or other unconventional ingredients. We can’t help but order the shoyu every time though – it’s so solid.