Shibuya

Jikasei Mensho is a ramen (ラーメン, Rāmen) restaurant in the basement of Parco Shibuya (東京, Tōkyō) that offers up classic Shoyu Ramen (醤油ラーメン, Shōyu Rāmen, Soy Sauce Ramen), a modern take on tori paitan ramen (鶏白湯ラーメン) infused with wagyu (和牛, Wagyū, Japanese cattle) and white truffle, and also a vegan ramen option. They offer both classic takes and modern re-interpretations of ramen. If you're looking to try out what ramen in the early days of Tokyo used to taste like, you can go for the shoyu ramen, which is a very bare-bones and old-school version. If you're looking to be a bit more adventurous to try out new flavours, the White Truffled Scented Wagyu Tori Paitan Ramen would be an interesting dish to check out. Lastly, if you're on the hunt for vegan food options in Shibuya, Jikasei Mensho offers up a Vegan Tantanmen (担々麺) in a classic, and dry version.

Chukamenten Kiraku is Shibuya's oldest ramen (ラーメン, Rāmen) restaurant, founded in 1952, the restaurant still serves up the same old-school noodles that were the original form of ramen in Japan. It bears a lot of resemblance to the modern shoyu ramen (醤油ラーメン, Shōyu Rāmen, Soy Sauce Ramen), but there are still a lot of key differences. For starters, the noodles at Kiraku are often served with wantons, moyashi (もやし, Beansprouts), and hard-boiled eggs instead of ajitama (味玉). At first glance, you might think that the dish looks rather unrefined as compared to the more modern elegant interpretations of ramen. What it lacks in presentation, it makes up in its simplicity and taste. The flavour profile might be less refined and complex than modern ramen with its many components, but in the simplicity from the saltiness and the sweetness of the meat used in the broth, there is something unique about it. The shop is especially popular amongst the older generation, who come to have the same bowl of noodles that has remained unchanging since the 1950s.