Tanaka Second

Revered for its play with luxury marine delights like Chiba lobster, abalone and sea snail, this Akihabara spot serves up limited-edition mixtures like mazesoba with anchovies and ramen dunked in an umami-packed seafood broth – the exact ingredients for which vary by day. Combined with their range of homemade noodles, these make for a slurping experience worth making the trip for. We're particularly fond of the Aji Niboshi Shio Chuka Soba, a horse mackerel-based mixture married with smooth durum wheat noodles and ample toppings of veg and char siu. The noodles used vary by dish, giving you an excuse to come back over and over.