Recommended Tsukemen in Tokyo! 16 Popular Spots by Area

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Somen Kinshicho Ten is a ramen and Tsukemen restaurant just a 3-minute walk from JR Kinshicho Station. It is known for its niboshi (dried sardine) broth.

The first floor mainly has counter seating, while the second floor has spacious table seating. It has a stylish atmosphere, and people also like that it is easy to visit with a group.

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The "extra-thick flat Tsukemen" comes with a rich soup made from several kinds of niboshi (dried sardines), chicken bones, pork bones, and aromatic vegetables. It is available in three flavors: soy sauce, miso, and salt.

Another nice touch is that they will add dashi (Japanese soup stock) at the end. It has a refreshing note within its rich depth, and it is said to be so good you will want to drink every last drop.

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The biggest point of pride is the extra-thick flat noodles, similar to kishimen (flat wheat noodles). They have a strong, springy bite and great chew.

This is the "Kinsei Gokubuto Hirauchi Tsukemen." It is a luxurious bowl topped with everything, including wontons, chashu (braised pork), and egg.

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Cho Gotteri Men Gottsu Kameido Honten is a popular rich-style ramen shop that adds pork back fat. It is located in Tokyo’s downtown area, just a 1-minute walk from JR Kameido Station. The lively interior is said to be filled with the aroma of se-abura (pork back fat).

They generously use top-grade se-abura, so you can enjoy a bowl with a real punch.

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Tsukemen with plenty of se-abura (pork back fat) floating in the dipping broth. It is known for its sweetness and rich depth coming through up front, with a mild and full-bodied flavor that people find irresistible.

There are two kinds of Tsukemen: the soy sauce-based "Sora" and the miso-based "Daichi." Daichi is said to be creamy with the sweetness of vegetables, while still being light enough to enjoy with ease.

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For the Tsukemen, you can choose the amount of noodles and the flavor of the dipping broth, and they also offer a wide range of toppings.

Many reviews say that topping it with "Kara-negi (spicy green onions)" is a must. The heat and texture of the green onions are said to add a nice change of flavor.

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This restaurant mainly serves ramen and Tsukemen, and also offers izakaya (Japanese pub) dishes. At night, you can enjoy drinks with your meal.

The spacious, clean interior has an easygoing atmosphere that makes it easy to drop by. They offer two kinds of Tsukemen.

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The "rich Tsukemen" features a dipping broth packed with condensed flavor, made by simmering tonkotsu (pork bone broth) and seafood for a long time. The medium-thick noodles are chilled thoroughly in cold water, giving them a pleasantly firm and snappy bite.

The noodles hold the soup well, and the rich flavor is so good that you'll finish it in no time.

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The "kombu kelp water Tsukemen" is served with the noodles soaked in a thick kombu kelp broth. Along with a smooth texture, the noodles take on the flavor of kombu kelp.

The clear chicken-based broth lets you enjoy a refined, deep umami taste.

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MENDOKORO TOMO Premium is a ramen restaurant that uses grilled ago (flying fish) broth and high end ingredients such as truffles. They serve premium bowls with refined presentation.

Located in Akasaka, it is said to have a relaxed atmosphere where you can unwind like at a cafe.

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The photo shows the "Tokusei Noko Yaki Ago Dashi Tsukesoba". This bowl comes with a soft, runny half-boiled egg.

It is based on tori paitan (rich chicken broth) and uses top-grade yaki ago (grilled flying fish), giving it a rich flavor that draws you in from the first bite. The toasty aroma of the dashi that rises through the nose is said to match perfectly with the mellow umami of the chicken.

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They also offer a wide range of original ramen.

The "Tokusei Truffle no Tori Shio Chuka Soba" is a ramen with a clean chicken chintan (clear broth) soup topped with olive oil. It is said to have a Western style finish, with the rich aroma of truffle standing out as well.

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Ayu Ramen+ Toranomon Yokocho Ten is a rare spot even in Tokyo where you can enjoy ramen topped with a whole ayu (sweetfish). It is located inside Toranomon Hills, a commercial complex in central Tokyo.

Since it is on a floor lined with restaurants, the interior has an open style and an airy feel. From the counter seats, you can also watch the cooking.

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Though only available for the summer season, the highly popular "Ayu Ryo Ramen" is a Tsukemen dish with a bold look, topped with a whole grilled ayu (sweetfish).

Its biggest feature is the dipping sauce made in a nikogori-style aspic by simmering down ayu into a jelly. It has a thick texture and is said to concentrate the ayu's light, tasty flavor.

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The standard ramen here is “Ayu Ramen.” It is said to be a clear bowl built on a base of ayu (sweetfish) grilled and dried, with salt bringing it all into good balance.

The ayu can be eaten whole, including the bones. They also recommend adding rice to the remaining soup at the end as the best way to enjoy it.

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Menya Noroshi is a place in Tokyo where you can enjoy Miso Ramen, a specialty famous in Hakodate, Hokkaido. It is located a 5-minute walk from JR Asakusabashi Station.

The interior mainly has counter seating. You buy a meal ticket from the vending machine at the entrance.

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The creative Tsukemen dish “Miso Tomato Cheese Tsukemen” is popular.

It is said to combine tomato and cheese with a Miso Ramen broth, creating a creamy, rich, Western-style flavor. The mellow taste of the miso and the salty note of the cheese are a great match, making this a new kind of Tsukemen that feels almost like pasta.

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The standard ramen here is the "Special Hakodate Miso Ramen." It is made with a paitan (rich and cloudy) soup simmered for a long time with pork bones, chicken bones, and vegetables, then finished with a blend of miso.

Another feature of Hakodate Miso Ramen is the toppings of butter, corn, and bean sprouts.

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Kumamen Kanda Ten is a popular spot where you can enjoy local ramen from Kumamoto Prefecture right in Tokyo. In addition to ramen and Tsukemen, you can also enjoy local dishes from Kumamoto Prefecture and izakaya menu items.

The owner trained at Chuou Ramen, a famous shop in Kumamoto Prefecture. The charming interior with its kominka (traditional Japanese house)-style feel is another draw.

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Ramen in Kumamoto Prefecture is known for its tonkotsu (pork bone broth) base, with the distinctive use of mayu (scorched garlic oil).

The "Rich Seafood Tonkotsu Tsukemen" is a menu item where you can enjoy the richness of tonkotsu and the toasty aroma of seafood. The garlic flavor is said to come through strongly.

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The "Oni-Kara Gyokai Tonkotsu Tsukemen" is Tsukemen made with a Kumamoto ramen base topped with chili peppers. The heat from the chili peppers gets an extra kick from the special spicy oil, making it hard to resist for anyone who loves spicy food.

The noodles are flat noodles that hold the soup well. The balance between the sweetness of the wheat and the soup is said to be just right.

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Shohei Ramen Shinjuku Nishiguchi Ten is a Chinese restaurant founded in 1978 and has been loved for many years. It gets busy with many people at lunchtime, and at night it is also popular as an izakaya (Japanese pub).

They offer a full lineup of classic Chinese dishes, including ramen and Tsukemen.

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The Tsukemen comes with a light pork bone and seafood soup, with a nice balance of umami and gentle flavor, and many people seem to finish every last drop.

The noodles are medium-thick and curly, and they pair well with the soup. One of the other notable features is the generous portion of noodles.

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The "tantan Tsukemen" comes with a dipping broth you can enjoy like tantanmen. It has a nice, easy-to-enjoy heat, with spicy chili oil and rich sesame flavor.

They also recommend adding white rice to the leftover dipping broth. It lets you enjoy every last bit of the broth's great flavor.

Kobushi Shinjuku 6-chome Ten is a popular spot known for its rich Tsukemen. Its thick Tsukemen, made with a seafood and tonkotsu (pork bone) base, has many loyal fans and has been loved for a long time.

With wood grain tables and more, the interior has a warm feel. Staff call out to each other across the room, creating a lively atmosphere.

Photograph:乞食少年ムレス・ホー(Mules ho-)

The "Kobushi Tsukemen" adds bonito and sardine seafood flavors to an animal-based broth made from tonkotsu (pork bone) and chicken carcass. The balance of acidity, sweetness, and umami is said to be especially good.

If you sprinkle on the gyofun (fish powder) set out on the table, it becomes more fragrant and the flavor gains more depth.

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The biggest feature of the "rich Tsukemen" is its thick, almost gravy-like soup made with a basic soup base turned extra rich. It has a deep, full-bodied taste, and after that rich first impression, the umami slowly builds and spreads.

They also say that adding a splash of the vinegar set on the table lets you enjoy a fresher taste as well.

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Mensho Izakaya Shirobee is a ramen shop located in a corner of the busy Kabukicho district, a 4-minute walk from Shinjuku Station. It stays open late into the night, making it a great spot for a final bowl of ramen.

One of its key features is that it serves authentic ramen and Tsukemen while also offering a full izakaya menu. The spacious seating layout is another plus.

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The specialty "tai-shabu (Sea Bream shabu-shabu) tai-bone salt Tsukemen" is served in a unique style where you dip Sea Bream sashimi into the dipping broth before eating it.

The broth, carefully made from Sea Bream bones, is said to have a bright aroma and deep richness. The salt-based seasoning brings out the ingredients, and the flavor is said to be excellent.

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The "Sundubu Tsukemen" is an original Tsukemen inspired by sundubu (Korean soft tofu stew).

The spicy soup, blended with chili peppers, is said to be packed with the rich umami of seafood stock. The chewy noodles made with whole wheat are said to coat well with the soup.

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Tokyo Tori Paitan Ramen Yukikage Asakusa Honten is a ramen and Tsukemen shop specializing in chicken broth soup. It is a 1-minute walk from Asakusa Station, just steps from Kaminarimon (Thunder Gate), one of Tokyo's popular spots.

The interior feels clean and bright. It has a casual atmosphere that makes it easy to drop in.

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They slowly simmer chicken and vegetables to make a rich chicken paitan (creamy chicken broth) soup packed with collagen, and it is said to be excellent. The "Kombusui Chicken Tsuke Soba" comes with a rich dipping broth that brings out the deep flavor of the chicken.

It pairs well with the fresh flavor of kombusui (noodles in kombu kelp water), giving it a rich taste with a clean finish.

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For those who like lighter flavors, the "Chicken Broth Shio Ramen" is also popular. This ramen features a clear chicken chintan (clear broth) soup topped with high quality chicken oil.

With aged salt tare, it brings out both sharpness and sweetness, making for a clean and tasty bowl. Some reviews also say the gentle aroma of chicken is irresistible.

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They blend 5 Special kinds selected from more than 200 types of wheat flour, and serve 4 kinds of noodles with different textures.

For the "Soy Sauce Tsukemen," you can choose your preferred noodles from thin noodles, thick noodles, and flat noodles. The double soup combines chicken bones and seafood, and lets you enjoy the sharp finish of the soy sauce.

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The "Shio Tsukemen" is served with thin noodles. The extra-thin noodles are made with whole wheat flour, and they are said to have a smooth, slippery texture.

The clear salt-based soup pairs well with the thin noodles, and its light flavor is popular for being the kind you could eat every day.

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Gagana Ramen Kiwami is a Tsukemen specialty shop about an 11-minute walk from Shibuya Station. Here you can enjoy a rare kind of Tsukemen you will not find at other shops, made with Horumon from Domestic Japanese Black Wagyu.

The compact shop is located on the basement level. The savory aroma of grilled Horumon is said to really whet your appetite.

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The "Special Horumon Tsukemen" features a soup with Horumon lightly seared right before serving to bring out its sweetness and richness to the fullest.

The double soup of seafood and pork bone has a clean finish, so it pairs well with the plenty of Horumon in the dipping sauce.

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The "Tokusei Karamiso Horumon Tsukemen" is a bowl based on spicy miso. The sharp kick is said to bring out the sweetness of the Horumon.

You can choose from three spice levels. Reviews also say it is packed with umami behind the heat and warms you up from the core.

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Torien is an izakaya that specializes in yakitori (grilled chicken skewers) at night and serves ramen at lunchtime. You can enjoy Tsukemen made without artificial seasonings, with a focus on bringing out the great taste of chicken.

Just a 3-minute walk from JR Komagome Station, this quietly tucked-away spot in a residential neighborhood is said to be loved by locals.

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The biggest feature is said to be the clear soup, made by simmering only Daisen-dori (brand chicken from Japan) and water. The sweet, tasty fat from the chicken skin melts into the dipping broth.

The "Special Tsukemen" comes topped with chicken breast chashu. It is popular for being moist and tender, with no off notes.

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The extra topping lineup includes items like organic cilantro and a simmered egg.

The photo shows a bowl topped with momi-nori (shredded nori). Because the soup has such strong Japanese elements, it pairs exceptionally well with nori’s Fresh Scent of the Ocean.

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Ikoi Menba Ebiharu is a ramen shop located a 1-minute walk from JR Kamata Station. It operates out of a shared izakaya space and is open only at lunchtime.

Their shrimp based ramen and Tsukemen are popular. The restaurant mainly has spacious table seating, which is another plus since you can enjoy your meal in comfort.

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The "rich shrimp tomato Tsukemen" has a strong shrimp flavor, with the tartness of tomato adding a nice accent. Some say this Tsukemen feels like a whole new style, almost like pasta.

It also comes with baguette, which is a nice touch. You can dip the bread into the soup and enjoy every last bit.

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"Ebi abura soba (soupless ramen with shrimp oil)" is a type of ramen without broth, and you eat it by mixing the sauce at the bottom with the piping hot noodles.

The garlic flavor is quite strong, with the fragrant taste of shrimp added on top. The thick noodles have a firm bite, and they get better the more you chew.

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Tsukemen Ramen Haruki Odaiba Ten is a chain ramen shop where you can enjoy rich, hearty Tsukemen. It is located inside the Odaiba shopping complex Decks Tokyo Beach.

The interior is spacious, with mostly table seating. They say it has an atmosphere that makes it easy for groups and families to visit.

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The double soup made with gyokai (seafood) and tonkotsu (pork bone broth) is said to focus on a smooth, mellow mouthfeel. It is not too heavy, and is so good you can dilute the last of it with soup and enjoy every drop.

The noodles are special order extra thick flat straight noodles, and they are said to have outstanding firmness and chew. The thick cut chashu (braised pork) is also popular.

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This is the "Koku-Kara Tonkotsu (rich spicy pork bone broth)." It looks spicier than regular tonkotsu ramen, but the taste is only mildly spicy.

The menu also offers a wide variety of items, including ramen, Kara-age, gyoza (dumplings), and alcohol. Another nice perk is that when you order ramen, you get All you can eat rice.