Tani Ramen

Step beneath the railway arches running below the modern towers of Marunouchi 3-chome, and you will spot the noren curtain of Tani Ramen, carrying an unmistakable old-school stall atmosphere. The signature ramen is built on a clear pork broth, simmered gently over a low flame from pork knuckles just before it can turn cloudy to yield a pristine, translucent soup. A continually replenished soy sauce seasoning gives a clean, sharp finish to broth that holds genuine pork-bone depth without gaminess, caught effortlessly by medium-thick wavy noodles from Maruyama Seimen.

When hunger calls at lunchtime or on the way home from work, many diners opt for the set pairing ramen with a half-portion of fried rice. Quickly stir-fried in a wok, the peppery half-order of fried rice provides a lively counterpoint that keeps you reaching back for another sip of the light soy soup. The kitchen also turns out wonton noodles with pleasingly chewy wrappers, substantial chashu wonton noodles, and nicely browned gyoza, with options to add a half-rice or extra bamboo shoot toppings.

Orders are placed through a ticket vending machine stationed outside the entrance, and payment is strictly cash only. Arranged primarily around counter seats where solo visitors can settle in comfortably, it is an easygoing downtown stop equally suited to lingering over gyoza with a cold beer or sake.