Kai

In the hierarchy of Tokyo ramen shops, Kai may not offer the most mind-blowing flavours, but that's kind of the point: the owner is trying to create simple, unfussy noodles that you could actually eat every day. The most popular option is the tsukemen (¥650), made with a soy-flavoured seafood broth that complements the thick, chewy housemade noodles perfectly. Then again, the chuka soba (¥600) is also a winning option: made with the same fishy soup and topped with chashu pork slices, chopped scallions, menma, nori seaweed and an ajitama egg, it's the kind of old-school comfort food that keeps customers coming back time and time again.