Photograph:のむﾝｺﾞ
Tokyo is home to a wide variety of gourmet food. This time, among all those options, we’re focusing on ramen, whose taste and character vary from shop to shop. We’ve put together a list of recommended places by area across Tokyo. The lineup is full of variety, including shoyu (soy sauce), tonkotsu (pork bone), and miso ramen! Be sure to try any ramen that catches your eye.
Created: July 21, 2026
This article is based on9,381Tabelog reviews.
Table of Contents
Photograph:ダーバオ
This ramen shop is in Tokyo’s Akihabara area, a place also known as a hub for electronics and subculture.
At Gottsu Akihabara Ten, the popular choice is so called seabura chaccha-kei ramen (ramen loaded with pork back fat), topped generously with the back fat of top grade Domestic pork prepared that morning.
Photograph:YAMANOKAMI884
The standard choice is the “Shoyu Ramen.” You can request the amount of back fat as “Sappari” for light, “Gottsu” for extra, or “Gotegote” for very extra.
The rich depth of the soy sauce combines with the sweetness and umami of the back fat, making it addictively good.
Photograph:四前
The noodles are extra-thick curly noodles that stand up well to the bold soup. They are chewy with a satisfying bite, and they seem to hold the soup really well.
In addition to shoyu (soy sauce), miso, and curry, they also offer the "[Akihabara branch only] Akiba Miso Cheese Ramen" shown in the photo.
YAMANOKAMI884
・Shoyu Ramen
The slightly wavy medium-thick noodles are cooked to a nicely firm texture, and even the regular size is quite filling. The noodles themselves are really good. The soy sauce soup has fine bits of back fat floating on top. It is quite salty, but it pairs well with these noodles. The soup has an addictive good flavor. It is topped with a big pile of negi (green onion), bean sprouts, well-seasoned crunchy menma (fermented bamboo shoots), and thinly sliced chashu (braised pork) that falls apart tenderly.
Source:YAMANOKAMI884's review
グミラー
・Special Miso Ramen Large size
The extra-thick noodles from Kanno Seimen pair really well with the rich, thick miso broth with back fat. The soup has a strong miso flavor and is packed with the good taste of the back fat. The negi rayu (green onions with chili oil) on top has plenty of chili oil, which makes it even more junk-food-like!!
Source:グミラー's review
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Photograph:旅のグルメ
Menya Noroshi is a place where you can enjoy Miso Ramen from Hokkaido and Hakodate while staying right in Tokyo.
The ramen is made with carefully selected ingredients, starting with custom medium-thin curly noodles specially made by a well-known noodle maker.
Photograph:Donchan_11
The soup is said to be simmered for half a day with pork, chicken, aromatic vegetables, and kombu kelp from Hakodate. When combined with their own blend of four kinds of miso, it becomes a rich, deep soup.
The popular "Tokusei Hakodate Miso Ramen" is a well-liked menu item loaded with toppings and offers a satisfying meal.
Photograph:よよよ0306
The classic ramen topping chashu (braised pork) seems to be simmered until tender in a tare sauce that is added to over time.
Also, the butter gradually melts from the heat of the soup, making it richer and letting you enjoy the change in flavor, which is said to be popular.
すみた ゆうと
A shop for Hokkaido Miso Ramen. I ordered the most standard item on the menu. My impression was that the toppings stood out nicely, and the chashu pork in particular was so tender and tasty. It was also well balanced with the green and white negi (Japanese leek), which worked really well.
Source:すみた ゆうと's review
Donchan_11
・Special Hakodate Miso Ramen
The aroma rising from the bowl sparks your appetite, and from the first sip, the rich umami and depth of the miso slowly spread across your palate. It is rich yet leaves a clean finish, with such a high level of balance that you will find yourself continuing to sip the soup. This is definitely a bowl that will hit the spot for Miso Ramen lovers. If you are unsure where to go for ramen in Akihabara, this is a shop well worth stopping by at least once.
Source:Donchan_11's review
431
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Photograph:背中のキズは剣士の恥
At Niigata Hassho Naoji Ochanomizu Ten, the popular item is seabura chuka soba (Chinese noodles with pork back fat), a Niigata-born ramen packed with the shop’s special touch.
Seabura is said to have started in snowy Niigata, where they added pork back fat to the soup to keep the piping hot broth from cooling down.
Photograph:ニャムラ
The seabura chuka soba (Chinese noodles with back fat) is a visually appetizing bowl topped with plenty of seabura.
The clear soup with niboshi (dried sardines) and seafood is said to bring together Japanese dashi flavor, rich animal-based umami, and the sweetness of the back fat.
Photograph:Poopoo07
Shoga Shoyu Ramen is one of Niigata's five great ramen styles, enjoyed in Niigata, a fiercely competitive ramen area, and its crisp ginger flavor is said to add a nice accent.
The straight noodles are said to go well with the rich soy sauce based soup.
matcha
・Special Ginger Shoyu Ramen
Buy a meal ticket, then head up the shoulder-width staircase and wait at the counter seats on the second floor. The shoyu soup has just the right fresh kick from the ginger, and it goes down really easily. It is great. The chashu (braised pork) comes in thin slices. The menma (seasoned bamboo shoots) is also thin, layered, and tender. This thinness blends really well with the soup, which is excellent.
Source:matcha's review
bob22
• Sebura Chuka Soba (Chinese noodles with back fat)
The soup is covered with a thick layer of sebura (pork back fat). The soy sauce based broth has a nice level of niboshi (dried sardine) flavor, and surprisingly the sebura is not too heavy, adding tasty richness from animal based umami. The noodles are thick and straight, with a smooth texture and a nice firm bite.
Source:bob22's review
540
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Photograph:KIKI_poyo◡̈⃝︎
Men to Obanzai to Osake no Omise Kasha is in an easy-to-reach location, about a 1-minute walk from Shimbashi Station.
Shimbashi, known as a business district, has many places to eat and also has the lively feel of an entertainment area.
Photograph:yato33
The popular ramen here is Kitakata ramen, made with aged hirauchi takasuimen (flat high-hydration noodles) and a soup simmered for 12 hours with tonkotsu (pork bones) and vegetables.
Kitakata ramen is a noodle dish that originated in Kitakata City, Fukushima Prefecture. The photo shows the Tokusei Shoyu Chuka Soba, topped with 100g of chashu (braised pork) and egg.
Photograph:mickandcindy
Many reviews say the chashu (braised pork) is delicious, and the "Niku Chuka Soba" with plenty of chashu is also recommended.
The chashu is tender and falls apart easily without being too rich, and it goes well with the clean yet flavorful soup.
Ricopin14
・Chuka soba (Chinese noodles) Shoyu (soy sauce)
It arrived without much of a wait. When I tried it, I was Surprising at how incredibly soft and delicious the chashu (braised pork) was (T_T) It was so easy to eat that even I, who am not usually a big fan, could enjoy it! The soup had a gentle flavor too, and it felt so comforting! It turned into one of those days that reminded me it is important to try something new once in a while.
Source:Ricopin14's review
しも11
・Chuka soba (Chinese noodles) and nori wasabi rice
The ramen has a clear, light soup and is authentic Kitakata ramen. It comes with plenty of tender chashu (braised pork), so it feels very satisfying. The nori wasabi rice was also really nice, and I poured the soup over it at the end, which was the best.
Source:しも11's review
313
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Tokyo’s Ginza area is known for luxury brand shops and Kabukiza, the dedicated theater for kabuki (traditional Japanese theater).
This noodle restaurant has a refined feel, with great views from the 11th floor of a commercial complex and a calm Japanese modern atmosphere.
Photograph:ぽんけろ
This much talked about spot comes from Shimogamo Saryo, a Kyoto ryotei (traditional Japanese restaurant) founded in 1856, and Afuri, a ramen shop with many fans.
They offer ramen, small plates that go well with drinks, and (Each) Japanese sake and wines from different regions, for a more grown-up way to enjoy the place.
Photograph:HASH-ROYAL
The refined ramen with thin noodles is well liked. The soup is based on Sea Bream broth, with a clear look and rich taste.
For the "[Zenbu Nose] Kyo AFURI Ramen Tai no Ushio Jitate," all toppings, including lightly seared Sea Bream cured with kombu kelp and me-negi (sprouts of green onion), are served on a separate plate.
ぽんけろ
The moment I took a sip of the soup, it was so good that I worried I might end up finishing it on the spot. The clear Sea Bream broth soup is outstanding. The thin noodles that catch the soup so well make it even better. Toppings include aburi Sea Bream marinated with kombu kelp, nori, and ajitama (seasoned soft-boiled egg). None of the toppings get in the way, and each one brings out the flavor even more. Add some sudachi (Japanese citrus), and the taste changes a lot, so give it a try.
Source:ぽんけろ's review
出身は北海道
・[Loaded with Everything] Kyo AFURI Ramen Sea Bream Shio Style
A broth packed with the rich flavor of Sea Bream! The clear soup is rich yet very gentle on the palate☆ It pairs perfectly with the smooth, springy straight thin noodles! It is also fun to add the toppings little by little as you eat♪ Just what you would expect from Kyoto! This is a very elegant bowl of ramen☆☆☆ The bowl itself was also very stylish♡
Source:出身は北海道's review
55
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Photograph:aqua.sin
A well-known Tokyo restaurant that has been around since 1978. It has 2 restaurants in Shinjuku Ward, and Shohei Ramen Shinjuku Nishiguchi Ten is located near Exit E9 of Nishi-Shinjuku Station.
In addition to noodle dishes such as ramen and Tsukemen, this restaurant also serves Chinese food.
Photograph:食べ忘録
They use original ultra-high-hydration hirafutamen (flat thick noodles), which are said to be chewy and filling.
The shoyu (soy sauce) soup of the "Ramen" has a rich taste that pairs well with the substantial noodles. The topping-loaded "Toku Ramen DX" is also recommended.
Photograph:65fe03
Tsukemen is a type of ramen and a noodle dish that originated in Japan, where you dip separately served noodles into the soup before eating.
The texture of the noodles, the flavor of the ingredients, and the rich taste of the soup come through directly, making it a good choice for ramen lovers.
Macchieeee0321
The medium-thick, slightly wavy flat noodles have a hand-kneaded feel and a nice firm bite, which makes them feel even more filling. As for the soup, it seems to be a tonkotsu shoyu (pork bone and soy sauce) style with a strong seafood presence, maybe niboshi (dried sardines), but it is not heavy at all. Instead, it is light and nicely tasty, so I was able to finish the whole bowl right to the end!
Source:Macchieeee0321's review
り60985
I had known Shohei Ramen had been there for a long time, but somehow had never made it there, so this was my first visit. The ramen was very filling, and I was completely Manzoku. The price was very reasonable and Budget-friendly. The inside of the restaurant was also very clean, and I’d like to stop by again next time I’m passing through.
Source:り60985's review
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Photograph:tαt_mogmog
Kobushi Shinjuku 6-chome Ten, near Tokyo Medical University Street, is known for its Tsukemen made with Special noodles and a carefully crafted soup.
The calm interior has counter and table seating, making it a good fit for solo diners or meals with friends.
Photograph:Aちゃん96
They use Special selected wheat flour and judge the best conditions based on the temperature and humidity, then finish the custom-made noodles through low-temperature aging.
The noodles are said to be chewy and springy, with a smooth texture that goes down easily. For dipping sauces, they offer rich styles, light styles, and a house-made spicy miso sauce blended with chili peppers and spices.
Photograph:優ゆう0831
The soup here uses genkotsu (femur bones) from Kyushu kurobuta (Berkshire pork) and Satsuma Marudori (whole chicken from Satsuma), along with Japanese dashi such as Tosa katsuo (bonito).
For ramen that lets you enjoy the harmony of the soup and noodles, they also recommend options such as the "Ajitama Ramen," which comes with a seasoned boiled egg.
舌を持つ女
I had the rich Tsukemen at Kobushi Shinjuku 6-chome Ten! The double soup made with kurobuta (Berkshire pork) pork bones and Tosa-gatsuo (skipjack tuna from Kochi) is rich, with seafood flavors that really stand out, giving it amazing depth and umami. The custom made noodles are springy and chewy, with a smooth finish that matches the soup perfectly!
Source:舌を持つ女's review
優ゆう0831
・Ajitama ramen (ramen with seasoned egg)
I ordered the ajitama ramen. It was delicious！！The gyokai tonkotsu (seafood and pork bone) soup really hits the spot! The Tsukemen uses thick noodles, but the ramen uses medium-thick noodles that catch the soup well.
Source:優ゆう0831's review
268
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Mensho Izakaya Shirobe is located in Kabukicho, Shinjuku, Tokyo, one of Japan’s largest entertainment districts, about a 1-minute walk from Seibu-Shinjuku Station.
As a ramen izakaya, you can enjoy a la carte dishes, snacks, and drinks, then finish it all with To finish ramen at the same place.
Photograph:のむﾝｺﾞ
The signature menu item the restaurant recommends as a bowl To finish is "Taikotsu Shio Ramen (Sea Bream bone salt ramen)."
It features a double soup made by combining Sea Bream from Ehime Prefecture with chicken and pork bones. The noodles are the restaurant's original thick flat whole wheat noodles, so they are said to be low calorie & low carb.
The ramen menu offers a wide range of choices, including miso, shijimi (freshwater clam) salt, and Tsukemen.
The “Shoyu Ramen” in the photo has a lighter taste than it looks, and it is also said to be perfect To finish.
ちもちもグルメ
Mensho Izakaya Shirobee is a ramen izakaya in Shinjuku Kabukicho, known for its high quality ramen and wide range of izakaya dishes. It opened in 2021 and stays open late into the night, making it an easy choice for the last stop after drinks or as a second stop.
Source:ちもちもグルメ's review
29肉侍29
I visited Hyoe, an izakaya made in earnest by a ramen shop. Of course the ramen is great, and the other dishes are tasty too. Also, it’s nice that you can even have To finish ramen all in one place. It’s always delicious! It was a great meal♪
Source:29肉侍29's review
52
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Photograph:skier-dai27
Tokyo has many ramen shops with their own character, so you can enjoy comparing different bowls. Salmon noodle 3.0 is a specialty shop for salmon ramen, something rare even by global standards.
The stylish interior, done in chic tones throughout, attracts many customers regardless of gender.
Photograph:BBB1119
The salmon ramen is a one of a kind bowl that makes full use of the knowledge and skills of a chef with French cooking experience.
The standard favorite, Shiro Salmon Ramen, comes with a topping of fried salmon, a soup full of salmon flavor, and carrot espuma.
Photograph:XXer
The “salmon tantanmen” is also a popular item with many fans. The foamed soup, with minced meat and a spicy accent, is said to give it a smooth taste with a clean finish.
Another nice point is that you can adjust the spice level in three stages, which makes it easy to enjoy.
maako2429
A rare salmon ramen. If you love salmon, this is irresistible(^q^)As you would expect from a chef with a French background, this bowl feels like enjoying a full course meal in one dish♡You can tell care went into every detail, and I was moved by the careful, delicate flavors♪I’ll definitely go again〜♪
Source:maako2429's review
鍋島華子
・White salmon ramen
I went with the white salmon. It had a whole new texture! It was kind of like something between ramen and pasta? The creamy soup is delicious, and the thick flat noodles are great too. You can also choose thin noodles, but I prefer these. Besides the salmon, it also comes with a small baguette and a variety of vegetables, which is really nice!
Source:鍋島華子's review
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Photograph:H-H h160510
At Koi Shitai, a Sea Bream tantanmen specialty shop near Suidobashi Nishi-dori, you can try a new kind of Sea Bream ramen created by a French chef.
The interior has a calm brown-based look. In addition to counter seats, there is table seating.
Photograph:豚丸桃子の満腹記
The stylish looking bowl is the restaurant’s signature dish, Tai Tanmen (Sea Bream tantan noodles).
When you take a sip of the soup, the aroma of Sea Bream spreads across your palate, followed by the rich sesame flavor and gentle heat, and it is said to be so good you will not be able to stop eating.
Photograph:べにじゃけ
The ramen soup uses Sea Bream from Uwajima, Ehime Prefecture, in a lavish way. It is paired with curly noodles that go well with the soup as the standard, and the thickness of the noodles changes depending on the menu.
People say the "Tai Shio Nokou Soba" in the photo is milder and lighter than expected.
まっかい3150
・Sea Bream tanmen and Sea Bream ochazuke
I ordered the Sea Bream tanmen (mild spicy) and Sea Bream ochazuke. The creamy soup packed with Sea Bream stock, a little heat, meat, vegetables, and chashu came together really well. It did feel like the Sea Bream flavor was a bit overshadowed by the other tastes. The Sea Bream ochazuke had tons of dashi flavor and was excellent. It really makes you want to eat it at the end of a night of drinking.
Source:まっかい3150's review
サンパオリ
・Sea Bream tantanmen
I didn’t have a very clear idea of what it would taste like, but it was incredibly good. The restaurant name and menu sound a bit unusual, but the flavor didn’t feel strange at all, and everything worked really well together. The level 1 spice was just mildly spicy. It looks like they also have monthly limited menu items, so I’d like to visit again.
Source:サンパオリ's review
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Photograph:ゆっきょし
This restaurant serves authentic Nagasaki tonkotsu ramen (pork bone broth ramen), along with Japanese sake and shochu from Kyushu, and its Tokyo Craft draft beer is also popular. They add more items to the menu at night, so you can also use it like an izakaya (Japanese-style pub).
One of its charms is the stylish interior with a natural feel.
Photograph:288f23
Kyushu (Japan’s southwestern main island) staple tonkotsu ramen (pork bone ramen) is known for its rich, cloudy white soup made by simmering pork bones.
The restaurant’s “tonkotsu ramen” is said to have a rich yet light soup, made by simmering pork bones over low heat and adding a secret sauce.
Photograph:すばる743
The "Yatai Ramen" adds a house-blended soy sauce tare to the tonkotsu ramen (pork bone ramen) soup.
Reviews say the soup has a nice soy sauce aroma, and while it is rich, it is not heavy, making it easy to eat even after drinking.
scher849
・tonkotsu ramen (pork bone ramen)
The soup is not too rich, with just the right depth and an easy to enjoy taste. It had none of the distinctive flavor often associated with tonkotsu, and it was so good I kept eating without pause. The noodles are thin and pair well with the soup, while still feeling satisfying. The chashu topping was also tender and excellent. Overall, the bowl was well balanced, and I really enjoyed its simple yet comforting flavor.
Source:scher849's review
8b52e0
I visited with a coworker from my company, just the two of us! The shop had a very clean interior and polite staff, which made it a really pleasant place! They also have many kinds of ramen, including tonkotsu (pork bone broth) and Iekei (Yokohama-style pork-and-soy sauce ramen), among others! This time I ordered the tonkotsu ramen, and it was excellent, with a rich soup and thin noodles cooked to just the right firmness! It also seems like a good place for drinks at night, so next time I’d like to try visiting in the evening too!
Source:8b52e0's review
93
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Photograph:ピーナ食テロ
It is in a great location, about a 1-minute walk from Exit 1 of Asakusa Station on the Ginza Subway Line. You will find it in Asakusa, Tokyo, an area popular for Sensoji (Sensoji Temple), Japanese traditions, and great food.
The stylish cafe-like interior feels warm and inviting, with the pleasant scent and warmth of hinoki (Japanese cypress).
Photograph:yukikazucc
The popular "noko tori paitan ramen (rich chicken paitan ramen)" features a cloudy white soup packed with collagen, made by slowly simmering chicken and aromatic vegetables to concentrate the good flavor of the ingredients.
The flavor of the chicken broth and the creaminess of fresh cream and butter from Hokkaido are said to be a perfect match.
Photograph:megu763
The "Noko Karai Tori Paitan Ramen" is said to have a rich tori paitan (chicken paitan) soup with a nice level of heat and spice.
They also serve "Kombusui Tori Tsuke Soba," which is made with soy sauce and first-pressed chicken oil, giving it a broad chicken flavor.
しげログ.com
・Chicken paitan ramen
I visited Ramen Yukikage in Asakusa. The tori paitan (creamy chicken broth) soup was rich and creamy with deep umami, yet not too heavy, with a great balance that made me want to finish every last drop. The interior had a calm atmosphere, offering a relaxed space to enjoy ramen a little away from the bustle of Asakusa.
Source:しげログ.com's review
risor
・Shio Ramen
The chicken potage ramen is also great, but I wanted something a little lighter for a change, so I went with the Shio Ramen. That said, I still loaded it up with extra toppings.. Before long, the special shio arrived. The soup was so good. I was surprised by how much flavor the dashi packed in. The noodles were so smooth that they almost outshone the toppings. Wow, it was delicious. Thanks for the meal.
Source:risor's review
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Photograph:idyoshi
Toribian, a chicken dish izakaya (Japanese pub), is about a 5-minute walk from the East Exit of Asakusabashi Station. During the day, the menu centers on ramen, and it seems they also serve ramen at night, but the place mainly has an izakaya style focused on yakitori (grilled chicken skewers) and small dishes.
As a restaurant specializing in chicken dishes, it is well known for serving ramen that makes the most of chicken’s natural appeal.
Photograph:もやし2022
The chicken soba menu centers on salt and soy sauce flavors, and it looks like chicken soba ramen based on either tori chintan (clear chicken broth) or tori paitan (creamy chicken broth) appears from time to time.
The chicken soba "Shio," made with a clear broth from jidori (local chicken) and oyadori (mature chicken), is said to have rich chicken flavor and a strong dashi taste.
Photograph:idyoshi
The photo shows the "Shoyu," a chicken soba made with a tori paitan (rich chicken broth) base, jidori (free-range chicken), and pumpkin soup.
The "Shoyu" uses as many as five kinds of soy sauce and ingredients such as niboshi (dried sardines), while the "Shio" uses three kinds of salt along with asari (Manila clams) and hotate (scallops).
もやし2022
• Chicken Soba, Salt
The soup is really something. Since this is a yakitoriya (yakitori restaurant), they make a great stock. The chicken flavor is rich. But the soup is still clear and transparent. Even the chicken oil is not colored, but it still has punch.
Source:もやし2022's review
idyoshi
・Tori paitan (rich chicken broth) chicken soba with niboshi (dried sardines)
The big chashu slices in different styles are delicious! The rich tori paitan and niboshi work together without clashing, making for a mild and easy-to-eat bowl. The onion is a nice touch too. I finished all the soup. I really enjoyed it.
Source:idyoshi's review
81
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Photograph:kf
On a quiet backstreet in Higashi-Ueno (eastern Ueno). This spot is popular for authentic Hakata ramen made by the owner, who used to run a yatai (outdoor food stall) in Hakata, Fukuoka.
A yatai is a small place that serves food outdoors, and it is counted as one of Hakata’s local specialties.
Photograph:うえののぱんだ
Hakata ramen (local ramen from Hakata) is a local specialty known for its pork bone broth and thin straight noodles.
This restaurant's "Hakata Ramen" also comes with a rich, cloudy tonkotsu (pork bone) broth with a nice pork bone flavor. As for toppings, beni shoga (pickled red ginger) and karashi takana (spicy pickled mustard greens), a pickle familiar in the Kyushu region, are also recommended (for an extra charge).
Photograph:マサレオ suZuki
The "Karakusaya specialty yaki-ramen (fried ramen)," served on a Teppan-yaki plate, features thin straight noodles, vegetables, and meat cooked to a nice fragrant finish.
Yaki-ramen originated at food stalls in Fukuoka. It looks similar to yakisoba, but it is said to be a dish that still lets you feel the character of ramen.
マサレオ suZuki
・Karakusaya specialty grilled ramen
"Yaki ramen (grilled ramen)" is a pan-fried noodle dish that may look like "yakisoba (fried noodles)," but it is quite different. It is a noodle dish made by frying Hakata-style noodles in a rich tonkotsu (pork bone) soup. It is served on a piping hot Teppan-yaki plate. The noodles soak up the soup and get nicely browned, making it extremely delicious. This is a noodle dish that deserves to be much more widely known.
Source:マサレオ suZuki's review
Dualuc
The Hakata yatai (food stall)-style tonkotsu ramen (pork bone ramen) has thin noodles that go really well with the soup, and the kikurage (wood ear mushrooms) add a great texture, making it very tasty◎The chicken shirareba-sashi (lightly seared white liver sashimi) is rich and meltingly tender, and the flavors of sesame oil and garlic (chips•raw) are fantastic◎The grilled Horumon is plump and juicy, and the garlic chives and onions are also delicious, leaving me very Manzoku◎It is a place I would definitely like to visit again.
Source:Dualuc's review
69
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Photograph:reizx
Tokyo’s Akasaka area is home to upscale residential neighborhoods and luxury hotels, and with its many restaurants across all kinds of genres, it is known as a fiercely competitive gourmet district.
MENDOKORO TOMO Premium is a stylish ramen shop with a cafe-like feel.
Photograph:nonmon
The "Noko Truffle Chicken Salt Chuka Soba" lets you enjoy truffles along with a range of changing aromas and flavors.
The soup, made with fresh oyadori (mature chicken), is rich without feeling heavy, and the house made lemon butter melts in so you can enjoy it to the last bite without getting tired of it.
Photograph:Caterpillar
This is the "Hojun Yakiago Dashi Chuka Soba," made with yakiago (grilled flying fish) broth from Nagasaki Prefecture.
The rich soup combines aromatic yakiago oil, chicken and pork broth, and a blend of soy sauces, and it coats the noodles with their wheaty aroma.
iwbl
From the moment the aroma of truffle rises up, this bowl gets you excited. The soup is rich without being heavy, and the toasty flavor of the truffle oil is a perfect match. The noodles have a nice springy bite, and they come together really well with the soup. The chashu (braised pork) is moist and tender from low temperature cooking, and each bite spreads more savory flavor.
Source:iwbl's review
15725587745
・Rich Truffle Chicken Shio Chuka Soba
The Rich Truffle Chicken Shio Chuka Soba had a light soup full of chicken umami, with the aroma of truffle adding a nice accent, and it was very delicious. It was so good that I would gladly order it again.
Source:15725587745's review
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Photograph:taityo2009
This restaurant serves a rare kind of ramen topped with a whole ayu (sweetfish).
It is located on the 3rd floor of Toranomon Hills Business Tower, inside Toranomon Yokocho where popular Tokyo restaurants gather. It is said to have an easygoing atmosphere that makes it easy to drop in casually.
Photograph:hello-ryu
The “Ayu Goto Ramen” is known not only for its great taste, but also for its striking look.
It comes with grilled overnight dried ayu (sweetfish), which adds rich flavor and a nice toasty aroma. The bones have been removed, so you can just take a big bite and enjoy it as is.
Photograph:ノアマンクロウ
After you finish the noodles in the “Ayu Goto Ramen,” it’s also recommended to add the ayu (sweetfish) grilled rice ball to the soup and break it up as you eat.
The soup, infused not only with ayu but also with stock from chicken bones and aromatic vegetables, has a clean and gentle taste.
Kasumi-blackswan
・Ayu Goto Ramen
My second visit! I recommend it because you can usually get in whenever you go! The soup has a solid ayu (sweetfish) stock, yet it is light! I went with the whole ayu ramen, so I could really enjoy the ayu flavor too. The ayu is grilled over charcoal, and the thin curly noodles catch the broth well and taste great!
Source:Kasumi-blackswan's review
ぼーぐるまん
・Ayu-goto Ramen
Starting with the soup, it has a nice light saltiness and a gentle ayu (sweetfish) stock that makes it really tasty. Then take a big bite of the overnight dried ayu from the head. At first glance, it might not seem like it would go with ramen, but maybe because the soup also has ayu stock, it works together surprisingly well.
Source:ぼーぐるまん's review
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Photograph:すずさん ご馳走さま
About a 1-minute walk from Exit 1 of Hanzomon Station, Johnny Noodle, tucked away on a side street, is popular for serving a variety of ramen at lunchtime.
The interior opens up toward the back and has both table and counter seating, making it easy to visit alone or with friends.
Photograph:きのこ0401
They serve old-style ramen made with a clear chintan (clear broth) soup from meat, vegetables, and seafood stock, seasoned with salt or soy sauce.
The popular "Tokusei Tokyo Classic" is said to be a topping-loaded ramen with seafood umami that spreads through the bowl.
Photograph:ya-so-
The photo shows a bowl of popular Shio Ramen topped with chashu (braised pork).
The soup is said to have a rich dashi broth with a nicely balanced saltiness. They also seem to offer the standard chuka soba (Chinese-style noodles), as well as "Tantanmen 54-go," which is said to have an aroma and spiciness that really whet the appetite.
新橋のリーマンa2cg
・Tokusei Tokyo Classic
Once you take a sip, you get the rich aroma of wheat flour. I like how it has a bit of texture while still bringing out plenty of flavor. Next, the soup has a nice balance of umami and aroma. It is based on chicken broth, with a faint taste of the sea in the background. The pork chashu (braised pork) is tender and well balanced. The other chicken chashu is moist and tasty.
Source:新橋のリーマンa2cg's review
とらまるのごはん日記
・Shio Ramen
I visited for lunch while on a business trip. It has a light soup and noodles made with whole wheat flour, maybe? As someone who likes thin noodles, these were just my type! I really enjoyed it. I was also happy that it came with two kinds of chashu (roast pork), pork and chicken. This is a place I’d like to visit again. It was a great meal!
Source:とらまるのごはん日記's review
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Photograph:tabelog.com
The interior, with counter seating only, is a clean and stylish space.
They say many customers come for ramen during the day and use it as an izakaya (Japanese pub) at night. Sendai Jikaseimen Koikeya Bunten Ryokusai is a popular spot with many repeat customers.
Photograph:ｷﾝｷﾝなﾔﾂ下さい
One of the standard menu items, the "Shamo Chuka Soba," uses shamo (gamefowl) from Kawamata, Tokyo, and Oku-Kuji.
The soup is packed with flavor, and the pink rare chashu made from mature chicken is said to be excellent.
Photograph:trans994
The photo shows a Large size of the ganso Koikeya tanmen (original Koikeya stir-fried vegetable noodle soup). The vegetables are stir-fried just right, and their crisp texture adds a nice accent.
The soup, made from tonkotsu (pork bone broth), nodoguro (blackthroat seaperch), and other ingredients, is highly rated for the rich flavor of the ingredients and the tasty heat from Sichuan pepper and house-made chili oil.
sato.889
・Koikeya Tanmen extra vegetables
I hesitated a bit, imagining it might come with as many extra vegetables as a Jiekei-style ramen place, but my craving for vegetables won and I bought a ticket. The amount was just right, better than I expected! And the stir-fried vegetables were delicious! I kept eating, added some pepper along the way, and finished it all without getting bored. The service is always pleasant, and the shop is clean as well. It is the kind of ramen shop that makes you want to come back.
Source:sato.889's review
udaik
• Shamo Chuka Soba (gamefowl Chinese noodles)
First of all, it looks great, and even though the noodles are thin, they have a firm bite and a springy texture. The two kinds of chashu are moist, with a satisfying bite and lots of flavor, but what impressed me most of all was the soup! It had a delicate, clear feel on the palate, yet the umami slowly spread out in a wonderful way!
Source:udaik's review
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Photograph:うみどん
This is a ramen & dining spot near Kinshicho Station, with easy access to Tokyo’s main areas.
The counter seats on the first floor are mainly for ramen, while the tables on the second floor can be used if you want more of an izakaya-style visit or plan to order dishes other than ramen.
Photograph:herz_an_herz
At Somen Kinshicho Ten, popular for its niboshi (dried sardine) based ramen that makes you want to drink every last drop, you can choose from soy sauce, miso, or salt based soup.
The soy sauce version of the "Somen ramen" features a superb soup made with five carefully selected kinds of soy sauce.
Photograph:urbannet
The base soup uses several kinds of niboshi (dried sardines), along with a range of other ingredients such as ara-saba (roughly ground mackerel) and chicken bones.
The chashu (braised pork) is simmered in a sauce that has been added to since the restaurant first opened, then seared before serving to bring out its aroma.
ガリバーパパ
・Kinsei Somen ramen (soy sauce)
This is ramen with a soup so good you will finish every last drop, made with carefully selected ingredients. I got the version with all toppings, so it looked very lavish. The chashu (braised pork) is marinated in a house-made sauce that has been added to since the restaurant first opened, and it tastes great. It also comes with a whole ajitama (seasoned soft-boiled egg), and the soup is incredibly good
Source:ガリバーパパ's review
おちゃこ_ochaco
・Somen ramen Miso
The miso at Somen ramen uses seven kinds of Special miso, and while the soup is rich and full-bodied, it leaves a deep finish. It has plenty of sesame, and the seafood and miso soup pairs just right with the noodles, so it was really delicious~! I like to add vinegar to Miso Ramen, so I added some in the second half, and it made it nice and refreshing, so I just kept eating!
Source:おちゃこ_ochaco's review
771
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Photograph:プリシア
Fu-fu Hanten, near the north exit of JR Kinshicho Station, is a Chinese restaurant inspired by Taiwanese street stalls.
The interior has a local downtown feel, while also mixing in pop and casual touches to create a stylish atmosphere.
Photograph:mogumogumayu
The “Kyoto-san Kujo Negi (Kyoto green onions) no Torotoro Tori Soba” is said to be a ramen with a rich soup made from whole chicken and chicken bones, with the nice flavor of fresh Kujo Negi.
The thickened soup is said to blend well with the thin noodles.
Photograph:やすいーつ
The "Ebi Soba (shrimp noodles) ~ with tebutsumi ebi wonton (hand wrapped shrimp wontons) ~" is a bowl based on chicken paitan (rich chicken broth) soup.
It is said to be a shrimp-filled ramen, with house-made seasoned oil packed with the good taste and aroma of shrimp, plus shrimp wontons as a topping.
ごはん美
・Jukusei torotoro tori soba (rich slow-cooked chicken noodle soup) with Kujo negi (Kyoto spring onions) from Kyoto
The thick, silky chicken bone broth is rich and clings to the thin noodles. The taste really keeps you coming back for more. It is good enough without any toppings, but the seasoned egg is recommended
Source:ごはん美's review
出身は北海道
・Shrimp soba～with handmade shrimp wontons～
The Rice bowl arrived in about 3 minutes, and the firm, snappy straight thin noodles went perfectly with the rich, slightly thick soup packed with shrimp flavor! The plump shrimp wontons and the moist, tender chicken breast were thick and satisfying, and very tasty☆I was Manpuku(^^)vThe staff were kind and polite, which made it a comfortable place to relax♪
Source:出身は北海道's review
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