This compact ramen restaurant attracts queues long before service starts. And for good reason. Since opening its doors in 2020, there’s been a consistent flow of customers waiting to enjoy a signature bowl of shoyu ramen. The chicken-based broth is seasoned with premium soy sauce and a glossy chicken oil to create layers of rich umami-flavour paired with a thinner style of noodles. Go early to put your name down at the sign up sheet. 3 Chome-41-11 Honmachi, Shibuya City

Taking a page from the French, Chef Yasushi Matsumura’s signature bowl of ramen consists of a consommé-like both carefully crafted from chicken, duck and vegetables. The results are a light but punchy base with all the traditional ramen fixins and a Michelin star to boot. Hachigo takes online reservations but competition is still stiff and includes a ¥500 booking fee. 〒104-0061 Tokyo, Chuo City, Ginza, 3 Chome−14−2 第一はなぶさビル 1階

Unlike its South East Asian neighbours, the Japanese aren’t really known for their spice. But this blacked-out counter seat ramen shop has been made famous thanks to its deliciously spicy miso-based ramen. Portions are generous with whole pieces of pork belly and garnished with bean sprouts and baby corn, but it’s the blend of six types of red peppers balanced with an original formulation of miso that has us coming back for more. 2 Chome-10-9 Kajicho, Chiyoda City; kikanbo.co.jp/english

This dinner-only restaurant proudly serves an MSG-free broth made from a ‘double stock’ of dried fish with chicken and pork bones. Spot the handmade noodle contraption that produces delicate noodles to complement the tender chashu, bamboo and perfectly soft egg simmering in a hearty soup laced with umami goodness. 3 Chome-16-15 Nakajujo, Kita City

Open at all hours of the day, Sugoi Niboshi Ramen Nagi or more commonly known as just ‘Ramen Nagi’ is tucked in the narrow lanes of Golden Gai, the popular drinking street in the heart of Shinjuku. Here you’ll find fragrant bowls of niboshi-style ramen, a bold fishy soup that pairs perfectly with a combination of curly and flat noodles. 〒160-0021 Tokyo, Shinjuku City, Kabukicho, 1 Chome−1−10 ２階

While not technically ‘ramen’ in its traditional sense, Fūunji specialises in tsukemen or ‘dipping noodle’, a type of ramen style that sees cold noodles dipped in a separate bowl of thick, rich broth made from a base of chicken, sardines, kelp and bonito before being slurped up. The line to enter the basement bar seated-only restaurant is dotted with Japanese salarymen and tourists but it moves quickly, especially during the lunch time rush. 〒151-0053 Tokyo, Shibuya City, Yoyogi, 2 Chome−14−3 北斗第一ビル １F

Hints of Italian influence are apparent in each bowl from this Michelin-starred, pint-sized restaurant. The recommended shio ramen is made from a blend of two types of salt (Mongolian rock salt and natural Okinawan sea salt), clams and finished with Italian white truffle oil, a porcini mushroom sauce and pancetta bits for a punchy bowl of umami perfection. 〒160-0022 Tokyo, Shinjuku City, Shinjuku, 2 Chome−4−1 第22宮庭マンション 1階105号室

The best-selling tantanmen at this 10-seater restaurant (which also awarded them a Michelin star) is packed with chilli and a slightly tangy broth with undertones of rich minced pork. The homemade thin but firm noodles are silky smooth and are a magnet for carrying the rich spicy soup. Lines are inevitable so come early or be prepared to wait. 〒170-0005 Tokyo, Toshima City, Minamiotsuka, 2 Chome−34−4 ＳＫＹ南大塚 １F

Ichiran might have international status but when it comes to ramen chains, Afuri’s signature yuzu-flavoured shio ramen takes the cake. The restaurant is named after Mount Afuri, also known as Mount Oyama in the Kanagawa Prefecture, and believes in a philosophy of ‘higher’ – higher ingredients, quality and service. And it shows. The results are layers of umami richness with subtle undertones of yuzu citrus. 〒153-0051 Tokyo, Meguro City, Kamimeguro, 1 Chome−23−1 1F; afuriramen.com

Offering two types of soup bases, the most popular menu item at this Michelin-starred ramen house is the porcini shoyu ramen. Made from a blend of four different broths (chicken, pork, lobsters and shellfish) each bowl is loaded with luxurious house-made flat noodles, a dollop of mushroom duxelles and plenty of toppings like chicken meatballs, smoked duck and green onions. 4 Chome-12-12 Roppongi, Minato City