2-Chome Tsukemen Gachi

Tsukemen dipping noodles are a popular ramen variant in Tokyo, but you've probably never had them like this before. Perched on the northern edge of Shinjuku Ni-chome, Gachi uses nothing but chicken to make its stock, and the thick, rich broth is more akin to potage than what you'd expect at a conventional tsukemen joint. Order the decadent Sio DX version (¥990) and your noodles come topped with an enormous helping of fried chicken, complemented with ajitama egg, seaweed and a slice of lemon that the staff suggest squeezing over the dish when you're halfway through. (If that doesn't already sound glutinous enough, they also let customers slurp up to 300 grams of noodles at no extra cost.) Purists may turn their noses up at this unorthodox concoction (not to mention its teriyaki and spicy ‘black’ variants), but we're big fans.