Ramen

Tokyo's ramen is shoyu — soy-seasoned chicken and pork broth with thin curly noodles — but the city has every regional style and the new wave of shops using dashi, salt or truffle. Order from the ticket machine at the door, hand the ticket over, eat in ten minutes; the best shops have queues and turn a counter of ten every quarter hour. Ginza has a Michelin-starred bowl; Ebisu and Shibuya have the cult shops.