Morris

This Itabashi joint is worth the trek for its unusually light yet flavourful dipping broth. It’s made with both tonkotsu (pork) and fish, giving it a well-rounded flavour that’s neither too meaty nor too fishy. The homemade noodles have a good consistency, and coupled with the thin slices of char siu (roast pork), menma (bamboo shoots) and ajitsuke tamago (marinated soft-boiled egg), it’s a bowl you’ll relish till the last drop.