Ramen Shichisai

"You can spot Shichisai by its white brick façade and hungry crowd of ramen devotees queuing up outside. The noodles here are pounded and shaped from dough in front of your very eyes. It isn't just impressive to watch; it makes for a profoundly more satisfying noodle that's thick, chewy, and perfectly wavy. Don't be afraid to pile on extra chashu, but if you're craving something lighter, go for the hiyashi chuka, which features thinner noodles in a tomato-based broth." - Brad Japhe

"Shichisai was one of the first ramen shops in Tokyo to go completely MSG-free, and ramen critics claim that they started this trend. Their second shop, in Hatchobori, does something else new and exciting: they make their noodles on the spot. If you're lucky enough to sit in front of the noodle-maker, you'll get a quick show before the noodles get their final hand press (which flattens them out and makes them chewier). The ramen here is Kitakatya-style, hailing from the west side of Fukushima Prefecture, north of Tokyo. It's a light soy sauce soup with a kick of dried sardines; the style is simple, but the balance makes it comforting Japanese soul food." - Brian MacDuckston

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