Tengu

A bowl of tonkotsu shoyu ramen at Tengu begins with a deeply simmered pork bone stock, sharpened with a clean, punchy soy sauce seasoning (kaeshi). Take a stool along the counter in Kameido, and you are met with the assertive profile typical of the Iekei ramen tradition. Unusually for that style, the kitchen turns to Asakusa Kaikarou noodles, which offer a satisfying chew and cling effortlessly to the concentrated soup. Diners can fine-tune the bowl by selecting their preferred noodle firmness, broth richness, and chicken oil level to match the mood of the day.

First-timers will naturally gravitate toward the signature Tengu Ramen. It arrives fully laden: 3 large slices of chashu pork, 5 sheets of quality nori seaweed, a seasoned egg, and a mound of spinach ready to soak up the savory broth. The thick, tender roasted pork and the broth-dipped nori prove especially good when eaten alongside a bowl of rice, which is provided free of charge for the first serving.

For a lighter meal, standard regular or medium bowls are also available, with add-ons like extra spinach or wood ear mushrooms allowing for easy personalization. A side of chashu-topped koro meshi rice and cold bottled beer are on hand if you want to settle in. Centered around a calm counter layout, Tengu works just as well for a quick midday lunch as it does for a comforting post-work supper.