The art of perfection is everywhere in Japan. In its laquerware, electronics and especially in its food. Dessert Le Comptoir in Fukasawa, Tokyo is an example of food perfection. A 10 minute bus-ride from Jiyugaoka, it’s a bit of a challenge to make it out here if you are not given specific directions, but when you arrive, it’s worthwhile. Our friends who live in Fukasawa invited us here on our last day in Tokyo before heading back to Berkeley.

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On a dull, drizzling day in Tokyo I set out for my second-ever bowl of tsukemen (ramen dipping noodles). After its introduction in the early 2000′s, tsukemen has boomed in popularity, rising to a crescendo a few years ago and still going strong. Many, many shops in Tokyo offer both standard ramen and tsukemen, and the consensus is that the majority of the latter tastes relatively similar no matter where it’s eaten (although the quality varies).

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Yakitori at a cramped stall in Omoide-yokocho (Memory Lane) in Shinjuku. The skewer came in a weird soup. Master called it “henna soup”. It was tonkotsu-ish.

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Ramen has always been big in Japan, and since the mid-2000′s it has exponentially grown in popularity and trendiness, with younger entrepenuers trying their hand at making the nation’s most beloved B-kyu (B-Class) food.

B-kyu foods are defined as “comfort foods” like curry, ramen, gyudon (beef bowl) and yakisoba. In contrast, A-kyu (A-Class) foods are the countless kaiseki and Michelin-starred restaurants that populate Japan.

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*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.

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If I gave you several options for dinner and you knew nothing about the restaurants other than their names, and one was called “Junk Garage”, you’re eating there, right? I’m going with Junk Garage every single time.

I heard about this shop through the usual ramen fanatic-suspects and was fascinated by their namesake ‘junk’ ramen, or mazesoba… a “mixed” ramen sans soup.

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Cream anmitsu at Nakamuraya on the 9th floor of Tokyu department store (west wing) in Shibuya.

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Ika (squid) hanging out on the backstreets of Shibuya station near the Inokashira west exit.

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Oden shack on the backstreets of Monzennakacho, Tokyo.

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Sakura-ebi kakiage at Nunotsunesarashina in Tsukiji, my favorite soba spot when I lived in Tokyo.

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