Tokyo Ramen Kaika

Hachioji’s loss, Nakano’s gain: Kaika on Waseda-dori opened in February 2025 after the closing of Motsuke, one of the western suburb’s most storied ramen joints, forced its chef to make new plans.

In vibrant Nakano, he’s carrying on the legacy of his former digs with a menu centred on orthodox chuka soba (from ¥1,100) and dandan noodles (from ¥1,200). The former’s additive-free soup goes heavy on the niboshi without sacrificing balance, while the medium-thick, curly house-made noodles exude the intense aroma of high-quality domestic wheat.

All bowls of chuka soba come with two types of char siu – a charcoal-grilled, umami-rich chunk of chuck and a low-temp thigh cut – plus an ajitama egg, menma, a wonton and assorted greens. 

The dandan noodles are perhaps less outstanding, but still well worth a punt – especially if you miss Motsuke’s old-school take on a dish that’s seen remarkable evolution in Tokyo over the past decade.