Street food Ramen — the authentic version

The best Ramen I've ever had came from a street stall, not a restaurant. The deeply savoury intensity was completely different — more direct and uncompromised. dashi stock was used without hesitation, the way it should be.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. The an intimate Tokyo counter restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. barley tea was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.