8 Best Restaurants in Tokyo, Japan

Ramen is the quintessential Japanese fast food—thick noodles in a bowl of savory broth topped with sliced grilled chashu (pork loin)—and each neighborhood in Tokyo has its go-to ramen restaurant. In Ebisu, near Shibuya, the hands-down favorite is this branch of Afuri, where you choose and pay for your ramen at a machine, find a seat, and hand over your payment ticket to the cooks, who prepare your ramen then and there. There's limited seating, and the a line of customers might extend down the street, but the ramen is worth it. The signature ramen here is yuzu shio (citron and salt), but there are other options, including a vegan version.

Located near the shops of Kappabashi-dori, the counter-only Aun specializes in tantanmen (tantan ramen), a Japanese take on spicy Sichuan dandan noodles. The lip-numbing dish, which routinely score high marks from reviewers, can be ordered here with spice levels that range from gentle to extreme.

Although a classic bowl of ramen is topped with slices of pork, here it's often topped with grilled vegetables. Other specialties to try include the tsukemen, with the noodles served in one bowl and the broth into which you dip them served in another, or the chilled noodles topped with vegetables and ham in a sesame dressing. The restaurant also serves gyoza and other goodies. Despite the focus on veggies, note that the soups and sauces are not meat-free.

This lunch-only restaurant not far from the Kabuki-za Theater has received a Michelin Bib Gourmand for its subtle take on ramen. The key is the soup, which foregoes soy for a light broth that takes inspiration from consommé, using vegetables, duck, chicken, and sea salt. The noodles are then topped with juicy slices of chaa-shu pork.

At Ueno Station is a branch of a raman restaurant chain that has an amusing way of servings its noodles. First, you select your seat and choose and pay for your meal, and then, after you sit down, like magic, a window opens and the food appears. All the seats are individual, in theory so that you can concentrate on the flavors, making this a place you come to for the food rather than for conversation.

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 (braised) 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 fusion broths—a hearty chicken/pork or lighter seafood stock made from dried bonito and sardines—are a specialty.

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.