Remember your first ramen?
Next, level up to a local bowl in Japan.

This renowned shoyu ramen shop relocated from Higashi-Jujo. Its triple Chintan soup (animal-based, Japanese dashi, and shellfish dashi) creates a sophisticated, multi-layered flavor. The exquisite shoyu tare is a blend of five types of soy sauce, including three varieties of raw soy sauce. With a high Tabelog rating of 3.80, expect a line even on weekday evenings. First-time visitors, please note: do not buy a ticket immediately. Line up first, and purchase your meal ticket only after being instructed by the staff.

Kido-ya Suidobashi Ekimae branch, located in Jimbocho, Tokyo, is a popular shop where you can enjoy authentic Yokohama Iekei ramen. It features a powerful soup with a restrained animal odor and smoked chashu, making it recommended even for Iekei beginners. The ticket vending machine and customization sheet offer English options, so you can simply say "Futuu de" (normal) for your preferences. However, please note that only cash is accepted for payment (credit cards and e-money are not available). A classic Iekei way to eat is to wrap the rice (¥150, free refills) in nori seaweed. The default flavor is quite rich, so if it's your first visit, we recommend asking for "Futsuu" (normal) or "Usukuchi" (light) for the taste.

A renowned restaurant established in 1964, tracing its roots to Sumire. Its most distinguishing feature is the thick layer of lard covering the soup's surface, which traps the heat so effectively that no steam rises, allowing you to savor scorching hot miso until the very last spoonful. This rich yet mellow bowl, boasting a deep umami and a powerful punch of garlic and ginger, will warm you to the core by the time you finish. The thick, firm, and curly noodles are rich in wheat flavor and stand up perfectly to the robust miso soup. The chashu is rich yet melts in your mouth, and its excellent flavor penetration is truly superb.

This is a 24-hour specialty restaurant for rich niboshi (dried sardine) ramen, located on the second floor of G2 Street in Shinjuku Golden Gai. Look for the white lantern and climb the narrow stairs to discover a compact interior that exudes the deep, unique atmosphere of Golden Gai. Their rich soup, made from a blend of over 60g of more than 20 types of niboshi per bowl, offers a powerful dried sardine flavor with minimal off-notes and a surprisingly clean aftertaste. In addition to chewy, medium-thick wavy noodles, each bowl includes their famous 'Ittan Momen,' an extra-wide flat noodle, allowing you to enjoy diverse textures. Ordering is done via a ticket vending machine immediately after climbing the stairs, but it lacks English displays or photos. During busy periods, staff may come down the stairs to take your order. The shop attracts many international customers, and the staff are accustomed to serving them. As you eat, dissolve the spicy miso paste on the chashu into the soup, and add the niboshi vinegar available at your table to enjoy a change in flavor. Electronic money and QR payments (PayPay, Alipay, WeChat Pay, etc.) are accepted, but credit cards are not. Please be careful on the steep stairs, as there is no handrail. This iconic Golden Gai spot can be enjoyed any time, whether morning or late at night.

This is a popular restaurant that represents Kyoto's Seabura Shoyu (pork back fat soy sauce) ramen. This bowl, featuring the robust aroma and broth of niboshi (dried sardines) generously topped with finely melted pork back fat, offers a rich yet never-tiring flavor until the very last bite. Our homemade noodles, available in thick or medium-thick, boast a satisfying chewiness and pair exceptionally well with the rich soup. Adding kurobara nori (black rose seaweed) as a topping introduces a delightful ocean aroma, further deepening the umami.

Founded in 1938, this is one of Kyoto's longest-established ramen shops. Alongside its neighbor Daiichi Asahi, it's known as a prominent ramen destination near Kyoto Station. The signature Chuka Soba features a jet-black soup, a rich blend of chicken and pork bone broth combined with aged dark soy sauce. Despite its dark appearance, the soy sauce saltiness is surprisingly mild, offering a refreshing and clean taste. It pairs excellently with Kondō Seimen's medium-thick straight noodles. Another house specialty is the equally dark fried rice (yakimeshi), also seasoned with soy sauce, which most customers order as a set with their ramen. Open continuously from 9 AM, its convenient location near the station makes it easy for tourists to visit. While there's often a queue, staff take orders while you wait, ensuring smooth service once you're seated. With multi-language menus available, it's a welcoming spot for foreign visitors.