These are David Chang's top picks for ramen in Tokyo. Tokyo ramen is known for its soy-based broth brought to Japan by Chinese immigrants more than a 100 years ago. Shoyu ramen is made from pork, chicken, veggies, konbu, bonito flakes and other dried fish. The standard bowl includes roast pork, scallions, nori and bamboo shoots atop curly noodles. The most recognizable image of ramen globally, says Chang. Looking forward.
- Jun-Ichi Shimazaki: chicken oil broth in a bowl varnished by nanotechnology (to be eaten in total silence)
- Yamagishi-San: a living legend, national treasure, father of Tsukemen style
- Yamada-San: wild style noodles, cabbage garlic and bean sprout
- Orkin: New York flavor in the heart of Tokyo
- Ryosei Mita: super-charged Rokurinsha atomic noodle slam
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