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Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign concepts in many fields, the locals have embraced outside culin
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign con
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and t
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign concepts in many fields, the locals have embraced outside culinary styles with gusto.
While newer restaurants targeting younger diners strive for authenticity in everything from New York–style bagels to Neapolitan pizza, it is still not uncommon to see menus serving East-meets-West concoctions such as spaghetti topped with cod roe and shredded seaweed. That said, the city’s best French and Italian establishments can hold their own on a global scale. Naturally, there's also excellent Japanese cuisine available throughout the city, ranging from the traditional to nouveau, which can be shockingly expensive.
That is not to imply that every meal in the city will drain your finances—the current rage is all about "B-kyu gurume" (B-class gourmet), restaurants that fill the gap between nationwide chains and fine cuisine, serving tasty Japanese and Asian food without the extra frills of tablecloths and lacquerware. All department stores and most skyscrapers have at least one floor of restaurants that are accessible, affordable, and reputable.
Asakusa is known for its tempura, and Tsukiji prides itself on its fresh sashimi, which is available in excellent quality throughout the city. Ramen is a passion for many locals, who travel across town or stand in line for an hour in order to sit at the counter of a shop rumored to have the perfect balance of noodles and broth. Even the neighborhood convenience stores will offer colorful salads, sandwiches, and a selection of beer and sake. There have been good and affordable Indian and Chinese restaurants in the city for decades. As a result of increased travel by the Japanese to more exotic locations, Thai, Vietnamese, and Turkish restaurants have popped up around the city. When in doubt, note that Tokyo's top-rated international hotels also have some of the city's best places to eat and drink.
Ramen is the quintessential Japanese fast food: thick Chinese noodles in a bowl of savory broth topped with sliced grilled chashu (pork loin). Each neighborhood in Tokyo has its favorite, and in Ebisu the hands-down favorite is Afuri. Using the picture menu, choose your ramen by inserting coins into a ticket machine, find a seat, and hand over your ticket to the cooks, who prepare your ramen then and there. There's limited seating, and at lunch and dinner, a line of customers extends down the street, but as expected, the ramen is worth it. The signature ramen here is yuzu shio (citron and salt), but there are other options, including a vegan ramen.
The classic bowl of ramen is topped with slices of pork, but Darumaya, in the fashion district of Omotesando, has a slightly different take, topping its noodles with grilled vegetables. In the summertime be sure to order the hiyashi soba, a bowl of chilled noodles topped with vegetables and ham in a sesame dressing. Another shop specialty is the tsukemen, where the noodles and broth are served in separate bowls. Dip (don't drop) the ramen into the broth. Despite the focus on veggies, vegetarians should note, the soups and sauces are not meat-free.
5–9–5 Minami-Aoyama, Tokyo, Tokyo-to, 107-0062, Japan
At Ueno Station is a branch of an amusing ramen chain. Ichiran serves tonkotsu (pork broth) noodles. Rather than sitting at a table and ordering off the menu, you'll choose and pay for your meal and your seat at a machine. You then use the order sheet at your table (it has English on it) and choose how you'd like it served. You'll hand that and your order tickets through a window. Like magic—presto!—the curtain rises and made-to-order steaming bowls appear.
Open from 11 am to 11 pm, this ever-busy ramen joint, now an international chain with almost 30 locations in Tokyo alone, is an ideal quick stop on or after a night out. The classic ramen is the Shiromaru, which features a creamy pork-based stock, thin yet slightly firm noodles, and a topping of chashu pork slices. Other options include the Akamaru, which has a little red miso mixed in the soup, and side dishes such as gyoza dumplings.
Serving both ramen and tsukemen (noodles with the broth on the side for dipping), this sleek ramen shop is a great stop for a quick and hearty bowl of noodles. The shop's specialty is their fusion broths; a hearty chicken/pork or lighter seafood stock from dried bonito and sardines.
Kaijin shows that ramen doesn't have to be rich and heavy to be satisfying. The shop specializes in a clear shio (salt) seafood-based broth that is both light and flavorful. Think of it as a more nuanced version of the soup in Hong Kong style wonton soups. Instead of the traditional slices of pork, Kaijin tops its ramen with freshly made seafood and chicken meatballs. The thin, chewy noodles, made from two kinds of flour, give the ramen just enough body without making it feel heavy. Expect to line up, but once you sit down service is quick and efficient.
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