Rokurinsha

Osaki's tsukemen champion Rokurinsha was forced into de facto exile in 2014, with their old location now closed for good in order to calm the nerves of neighbours fed up with the constant queues outside the shop. This newly opened outpost continues on the tried-and-tested path of pork- and seafood-based 'double soup' dipping noodles, a now-common style said to have been pioneered here. The creamy soup goes perfectly with the extra-thick noodles, made exclusively from domestic wheat, and the dried fish powder topping brings out additional marine flavours. Our only gripe is with the appearance – these fellows aren't exactly plating experts, it seems.