In Nakameguro, one of Tokyo’s most sought-out neighborhoods, this popular nine-seat ramen counter specializes in handmade, hand-cut noodles, rested overnight and sliced fresh to order for a firm, springy texture. The broth blends chicken and seafood stocks with a soy-based kaeshi, creating layered umami without heaviness. The two signature standouts: porcini soy sauce ramen, and yuzu salt ramen with toppings like pork and chicken char siu, scallops, wontons, seaweed, and an egg.

Close to the temple in Asakusa, this family-run shop has been serving rice balls since 1954, making it Tokyo’s oldest onigiri specialist. Fillings include pickled plum and salted salmon, each pressed by hand and wrapped in crisp nori. The counter service recalls a traditional sushi-bar setup.

For plant-based Peranakan-Thai cooking in the heart of Chinatown. Dishes include shiitake mushroom rendang simmered in coconut and spices, or olive rice stir-fried with herbs. Spices, coconut milk and fresh herbs draw directly from the Chinese and Malay traditions that gave Singapore its bold, layered flavors.

For bak chor mee served from a single stall near the Lavender underground station. Thin noodles are tossed with black vinegar, chile and soy, then topped with minced pork, braised mushrooms and crisp dried fish. One of the most affordable Starred restaurants in the world, its queues stretch down the block, which is part of the ritual of eating at this hawker landmark.

For noodles made the old-fashioned way, with the chef bouncing a giant bamboo pole to knead the dough. The springy egg noodles are served with wontons or beef brisket, a rare taste of a craft disappearing from the city.

For Teochew cooking, which is lighter and more delicate than Cantonese. Cold crab dipped in vinegar, soy-braised goose and marinated vegetables highlight clean flavors brought to Hong Kong by Teochew immigrants.

For homestyle Shanghainese cooking in a modest dining room packed with locals. Signature dishes include red-braised pork belly, glossy with soy and sugar, and quick-fried seasonal greens straight from the wok. Plates are designed for sharing, just as in a family kitchen.

For the style of xiao long bao soup dumplings that originated in nearby Nanxiang. Each delicate wrapper holds hot broth and minced pork, best eaten with vinegar and ginger. The shop has been a destination for generations of visitors to Yu Garden.

For Tokyo-style ramen in Midtown. The creamy tonkotsu broth is simmered for hours and poured over springy noodles, then topped with chashu pork, pickled bamboo and a seasoned egg. The counter seating and open kitchen give it the feel of a Tokyo ramen shop.

For pastrami sandwiches stacked high on rye. Open since 1888 on the Lower East Side, Katz’s hand-carves its meat to order, served with mustard and a side of neon-lit history. Its wartime slogan still hangs over the counter: “Send a salami to your boy in the Army.”