Tokyo Ramen — Shoyu Noodle Capital

**Ordering strategy:** At Afuri, order the signature 'Yuzu Shio Ramen' (¥1,080) — the yuzu citrus-salt broth is Afuri's defining innovation, lighter than traditional shoyu but equally complex. For classic Tokyo shoyu ramen, try 'Shoyu Ramen' (¥980). Add half-boiled egg (¥120) and extra chashu (¥300). Noodle firmness: order 'futsu' (standard) for first-time — 'katame' (firm) is for ramen obsessives. **Vending machine operation:** Most Tokyo ramen shops use ticket vending machines. Insert cash, press the button for your desired ramen (pictures + English labels at Afuri), collect ticket and change, then hand ticket to staff when seated. Additional toppings can be ordered verbally or via additional tickets. **Afuri alternatives:** For traditional Tokyo ramen, visit Tsuta (蔦, Michelin-starred shoyu ramen, Sugamo, ¥1,000-1,500, expect 60-90 minute wait) or Ramen Nagi (ラーメン凪, Shinjuku, customizable broth intensity, ¥900-1,200). For late-night ramen, Ichiran (一蘭, 24-hour branches in Shibuya/Shinjuku, ¥1,000, individual booth seating) is reliable. **Ramen etiquette:** Slurping is expected — it aerates the broth and cools noodles. Eat quickly (10-15 minutes) while noodles are optimal texture. Finish the noodles; finishing the broth is optional. Tipping is not customary. Dispose of tissues in the provided basket (not the bowl). Solo dining is standard — bring a book or phone.