Jimbōchō Kurosu

The Best Ramen in Tokyo: 16 Restaurants to Not Miss - Eater

"Chef Taichi Kurosu is obsessed with his job. On his days off, he often works at other, non-ramen restaurants in Tokyo just to broaden his perspective on other cuisines. That drive is reflected in his ramen; although the shio and shoyu ramen look quite simple, Kurosu uses choice ingredients like Oyama chickens from Shimane Prefecture and a blend of eight different soy sauces. Expect subtle changes in the regular menu each time you visit, plus interesting limited offerings like Hiroshima oyster ramen." - Brian MacDuckston