Best tsukemen in Tokyo

Located behind Shinjuku's Takashimaya department store, this hugely popular tsukemen restaurant has hungry customers lining up an hour before the opening time, especially on weekends. The ebi (shrimp) tsukemen is the hero here – unlike regular ramen, this is eaten by dipping thick, chewy noodles into a hot, dense soup made with a heavy helping of shrimp. There are a few variations on the theme, including ebi miso tsukemen and the more daring ebi tomato tsukemen.

There's always a queue for the tsukemen at Kameari's Michi, and it sure ain't due to some passing fad: this is a traditional, greasy variety combining tonkotsu and seafood soups to great effect. Despite the high fat content, the soup tastes mild, almost sweet, and refined. The noodles are thick and fluffy, and can be ordered in quantities up to 400g. Toppings range from the standard (egg, chashu pork) to the peculiar (look out for the 'daily specials'), so go ahead and mix freely. This is a dish every tsukemen enthusiast should try at least once.

This is the place to go for tsukemen in Shinjuku. The double soup, made with chicken and fish, is thick and creamy and goes perfectly with the noodles. Although the sauce is thick, it does not feel overly heavy, which explains the amount of repeat customers and consistently long queues both day and night.

Ramen or tsukemen? The battle between noodle clans rages on in Tokyo, and many of those pledging allegiance to the dipping variety consider Meguro's Warito their greatest ally in the fight. Adhering to the orthodox ways of tsukemen, pioneered by Ikebukuro's Taishoken, these guys prepare a pork-and-seafood 'double soup' that goes along with their springy noodles. Portions are hearty, and you can ask for more noodles at no extra cost – great for big eaters. Because the noodles are kept cold to retain their superb texture, they cool the soup as you eat; ask for a yaki-ishi (hot stone) when you feel the need to add heat.

The Tetsu chain is one of the shops that helped spark a tsukemen (dipping noodles) boom in Tokyo, with queues often forming in front of this eatery – the chain's first outlet – during peak hours. The noodles are made from both bread flour and udon flour, while you can pick either a chicken-based or a pork-and-seafood-based broth.

This famed tsukemen spot continues on the tried-and-tested path of pork- and seafood-based 'double soup' dipping noodles, a now-common style said to have been pioneered here. The creamy soup goes perfectly with the extra-thick noodles, made exclusively from domestic wheat, and the dried fish powder topping brings out additional marine flavours. Our only gripe is with the appearance – these fellows aren't exactly plating experts, it seems. If you're not near Shinagawa, try their other location in Tokyo Station's Ramen Street.