Yamaguchi Ratsushiki

A branch outpost of Waseda's Bib Gourmand-recognised Yamaguchi, this Toyocho shop wows with its Special Mabo Mazesoba, a spicy mixture that comes sprinkled with locally grown coriander. Masochists who need even more fire can rest assured that there's always a helping of green Sichuan pepper powder at hand. Slightly different from regular Sichuan peppercorns, these are picked when still young and raw from a similar hua jiao plant, and create a slight numbing sensation when eaten. On the other hand, if you can't quite handle your spice, let the staff know; they'll be happy to serve you a version without chilli oil or pricky pepper. Although we're fans of the mazesoba, it's rivalled by the Ajitama Iri Shio Ramen, made with a sauce based on a combo of three East Asian sea salts: Ama no Mojio from the Seto Inland Sea, Nuchimaasu from Okinawa and Fukuen from Fujian.