Kintoki

This functional neighbourhood eatery specialises in two staples of Tokyo ramen – shio (salt) and shoyu (soy sauce) – yet it is the dry tantan noodles that Kintoki truly excels in. This Chinese-Japanese hybrid dish clearly benefits from the owner’s past experience in a Szechuan-style restaurant. A gutsy mix of spicy homemade chilli oil, ground pork and nuts, the springy noodles feature the distinctive floral aroma of Szechuan pepper, which leaves a pleasant zingy aftertaste. The only downside is that there are limited servings of tantan noodles per day, so best get there early.