In a decor dripping in nods to urban Tokyo (lanterns, fake street fronts and a soundtrack of street noises), the visitor is transported to Japan. Liquid (shio) or thick (shoyu) broths, made from free-range poultry and artisanal Shibanuma soy sauce, simmer on the stove. The ramen, made with wheat that is grown and ground on site, unveils incredible depth of texture and taste. The house speciality is kurugoma ramen made with black sesame seed and pata negra pork. Bright, bubbly and bustling, this venue is steeped in an authentic Japanese ramen-ya vibe. Avoid peak times, when it can be packed to the seams.