5 best restaurants in Tokyo for spicy food

Oni (demon) themed miso ramen joint Kikanbo combines two different sensations to create their devilishly hot noodles. The ‘kara’ factor refers to the standard burning sensation you get from red chili flakes whereas ‘shibi’ is the numbing sensation you get from the citrusy sansho pepper (a cousin of the Sichuan peppercorn).  

With a sleek black interior, the steady rhythm of taiko drums and walls decked in goulish oni masks, this ramen joint does feel a bit like a demon’s lair. B don’t worry – you can adjust both the amount of sansho-flavoured oil and chilli powder (a blend of five types of chilli) to your liking.

Hokkaido soup curry chain Sama is known for two things – a deliciously rich coconut curry broth and an absolutely bonkers spice scale that ranges from 1 (easy peasy) to 30, a level which the restaurant labels as the ‘Unknown Zone’. If you’ve already developed a strong spice tolerance, test the water with Super Spicy level 15 before venturing above the Danger Zone (level 25 and up). If you find yourself struggling midway, you can cool down with a thick lassi that comes in five different flavours including mango and raspberry. 

Apart from adjusting the heat level, you can customise your curry by choosing a base protein before picking a broth (tomato soup base, creamy shrimp borth, etc) and adding extra toppings like cheese, quail eggs and baby corn.

On top of its standard chicken dashi-based spicy yuzu ramen, Afuri now offers two kinds of karakurenai tsukemen noodles (from ¥980), where you choose from a heat level of zero to eight for the concentrated dipping broth. Spice levels zero through four are free, but there will be an additional charge of ¥50 to ¥110 when ordering levels five through eight. Both types of karakurenai tsukemen are very similar in taste, just that one features Afuri’s signature ingredient: yuzu.

What we love about this tsukemen is that it’s not all just numbing heat – although we have to caution you about the searing, stomach-burning, impossible-to-eat level eight. The dipping broth actually carries a complexity of flavours, which makes it a joy to eat, thanks to a blend of chili powder, fresh chili puree, chili oil and spicy miso, as well as a citrusy burst of yuzu. A fatty chunk of char siu (roast pork) and aji tamago (soft-boiled egg with a rich, gooey yolk) also help mellow out the searing heat.

Thai food is pretty high up on the list of cuisines that are notorious for being searingly hot without even trying to be. Yoyogi's Somtum Der is just one of the restaurant’s many international outposts that have popped up since the opening of its original venue in Bangkok. Somtum Der is favoured for its authenticity, meaning it doesn’t tone down its punchy flavours for milder palates. 

Classics like pad thai are, of course, child-friendly, but the range of green papaya salads that the restaurant takes its name from is where you want to exercise proper caution. Though options vary between added bits of stir fried pork or grilled fish, each of the shredded papaya dishes are pounded with a liberal handful of potent fresh chilli peppers.

For a dish covered in so many chillies you can barely see what lies beneath them, head to Piao Xiang in Azabujuban. This upscale establishment specialises in traditional dishes from China's Sichuan province, which is famous for serving spicy dishes to counteract the cold climate.  

Complex blends of Sichuan peppercorns, black pepper and bean chilli paste offer a kaleidoscope of flavours and sensations. Signature lunch favourites include mapo tofu and soupless dan dan noodles, while dinner offers a banquet of dishes like soy sauce beef, bright red Sichuan hot pot and of course, chicken in mouthwatering Sichuan chili oil.