In Nakameguro, one of Tokyo’s most sought-out neighborhoods, this popular nine-seat ramen counter specializes in handmade, hand-cut noodles, rested overnight and sliced fresh to order for a firm, springy texture. The broth blends chicken and seafood stocks with a soy-based kaeshi, creating layered umami without heaviness. The two signature standouts: porcini soy sauce ramen, and yuzu salt ramen with toppings like pork and chicken char siu, scallops, wontons, seaweed, and an egg.

Close to the temple in Asakusa, this family-run shop has been serving rice balls since 1954, making it Tokyo’s oldest onigiri specialist. Fillings include pickled plum and salted salmon, each pressed by hand and wrapped in crisp nori. The counter service recalls a traditional sushi-bar setup.

For plant-based Peranakan-Thai cooking in the heart of Chinatown. Dishes include shiitake mushroom rendang simmered in coconut and spices, or olive rice stir-fried with herbs. Spices, coconut milk and fresh herbs draw directly from the Chinese and Malay traditions that gave Singapore its bold, layered flavors.

For bak chor mee served from a single stall near the Lavender underground station. Thin noodles are tossed with black vinegar, chile and soy, then topped with minced pork, braised mushrooms and crisp dried fish. One of the most affordable Starred restaurants in the world, its queues stretch down the block, which is part of the ritual of eating at this hawker landmark.

For noodles made the old-fashioned way, with the chef bouncing a giant bamboo pole to knead the dough. The springy egg noodles are served with wontons or beef brisket, a rare taste of a craft disappearing from the city.

For Teochew cooking, which is lighter and more delicate than Cantonese. Cold crab dipped in vinegar, soy-braised goose and marinated vegetables highlight clean flavors brought to Hong Kong by Teochew immigrants.

For homestyle Shanghainese cooking in a modest dining room packed with locals. Signature dishes include red-braised pork belly, glossy with soy and sugar, and quick-fried seasonal greens straight from the wok. Plates are designed for sharing, just as in a family kitchen.

For the style of xiao long bao soup dumplings that originated in nearby Nanxiang. Each delicate wrapper holds hot broth and minced pork, best eaten with vinegar and ginger. The shop has been a destination for generations of visitors to Yu Garden.

For Tokyo-style ramen in Midtown. The creamy tonkotsu broth is simmered for hours and poured over springy noodles, then topped with chashu pork, pickled bamboo and a seasoned egg. The counter seating and open kitchen give it the feel of a Tokyo ramen shop.

For pastrami sandwiches stacked high on rye. Open since 1888 on the Lower East Side, Katz’s hand-carves its meat to order, served with mustard and a side of neon-lit history. Its wartime slogan still hangs over the counter: “Send a salami to your boy in the Army.”

For handmade pasta at Borough Market that keeps Londoners lining up. Pici cacio e pepe comes glossy with cheese and pepper, while tagliarini is tossed with Dorset crab and lemon. Fresh pasta is rolled and cut at the counter, served within minutes to an eager crowd.

For British cooking that draws on lesser-known cuts and traditional techniques, just across from Spitalfields Market. Dishes include roast bone marrow with parsley salad, deviled kidneys on toast and hearty game pie. In the mornings the bakery turns out loaves and sugar-dusted doughnuts still warm from the oven.

For seasonal cooking and refined desserts after a stroll through Montmartre. Menus feature dishes like roasted squash with herbs, fresh fish or fruit tarts and mousses from the pastry chef. The compact bistro seats about 36, with a terrace that opens in good weather.

For seafood-focused cooking near Rue Saint-Dominique. Menus feature Gallic classics like homemade foie gras, frog legs, onion soup and platters of oysters on ice. Named in tribute to Jean de La Fontaine’s fables, classics of French literature, it’s a small bistro with a zinc bar, closely spaced tables and a relaxed, unpretentious atmosphere.

For seasonal Nordic cooking in an intimate setting in the Latin Quarter on one of the city’s oldest streets. Menus highlight local farms and producers, with an innovative six-option dinner menu featuring creations (also available à la carte) such as pork with celeriac and parsley or seafood brightened with herbs and preserved berries. Street art-style murals of pine cones and seaweed add a playful note to the softly lit dining room.

For smørrebrød by day and a tantalizing produce-driven menu by night. The menu includes fish of the day royale topped with trout roe or duck garnished with cherries and trumpet mushrooms. At lunch, the menu highlights Danish staples like herring and seasonal vegetables; in the evening, the format shifts to four courses, with an emphasis on seafood and fresh vegetables. Set in a small basement just off Strøget, the restaurant is one of the more affordable sit-down options in the city center.