For ramen with a distinctive difference, eat at Udon Kamon which specialises in sanuki udon—plump, square-shaped ropes of chewy noodles, freshly made daily. It also offers easily the widest variety of soups for an udon establishment. Aside from excellent shoyu-based dashi broth, other choices include a rich, but not overly unctuous tonkotsu soup made with white miso and pork bones stewed for eight hours. Try the prawn tonkotsu udon enhanced with prawn paste and prawn oil, hot and tangy tom yum soup, or the seriously fiery miso Magma broth. Customise with additional toppings and side dishes.