Shibata

After completing his noodle apprenticeship at Kichijoji's now-closed Rakuraku, the owner of Shibata set up shop in Chofu before moving to his current digs in Komae, where he serves his innovative chuka soba (¥1,100) to a steady stream of both locals and faraway visitors. The double soup here is made with both duck and seafood, and seasoned to perfection with a punchy, soy sauce-based tare sauce. Toppings are kept simple – chashu pork, menma bamboo shoots and green onion – while the thin noodles are nicely firm and chewy. You'll be hard-pressed to find better shoyu ramen out in the western suburbs.