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Airports are colder than you expect in winter. Here is how to choose a bowl that actually warms you, starting from the toppings.

On the way home from a trip, or at the end of one. For the days when you want to eat properly: unaju, and Matsusaka beef roast beef donburi.

On a day when noodles alone will not do: katsu, oyako and tempura jubako, and sets that pair rice with noodles.

A short guide for anyone eating Japanese noodles for the first time: hot versus cold, and how to use the condiments.

Udon or soba? With the same broth, the noodle changes the impression entirely. Here is a simple way to choose.

After a departure, or while waiting for an arrival. The 4th floor is before security, so people who are not flying can settle in too.

As mornings and evenings cool, hot noodles come into their own. Add a small bowl of seasonal takikomi rice for a meal that settles you.

On a layover at Narita, what you order depends on whether you have one hour or two. Here is how to spend it on the 4th floor of Terminal 2.

The 4th floor of Terminal 2 Main Building is the restaurant floor before security, open to departing passengers and to anyone seeing them off.

Early departures leave few places to eat. Mendokoro Tsuruhan, on the 4th floor of Terminal 2 Main Building, opens at 7:00 am and sits before security.