Tokyo's ramen scene is in a constant state of upheaval, so just keeping up with all the new openings can be a hugely time-consuming task. In 2016, newcomers tried to stand out in a multitude of ways, rolling out unique topping combinations, cooking up soup from luxury ingredients like lobster and abalone, and even incorporating influences from obscure foreign cuisines. Although the past year once again made us stand up and take notice of the unbeatable level of noodle innovation going on in the city, it also helped us realise that traditional ramen – chuka soba, Hakata-style tonkotsu, Tokyo 'double soup' – is still going very strong. We sent out our famed ramen hunters to scour the streets for the very best of 2016, and here's what they came back with: 20 shops you really should check out to start the new year right.
Reviews by menchuck and Time Out Tokyo editors