Ramen Shops

Clear pork shoyu soup, light yet rich with a lard layer.

Soft flat noodles absorb savory soy sauce for every bite.

Savor a remarkably clear, deep ara-daki salt ramen broth.

Paired with thin noodles, unique meatballs, and fragrant herbs.

Rich Sapporo miso broth clinging to chewy wavy noodles.

Complement with classic fried rice, seasoned with beni-shoga.

Delicate triple clear broth with five shoyu blends.

Homemade wheat noodles complement three chashu types.

Delicate gyokai-tonkotsu broth, rich yet refreshingly clean

Homemade noodles, rich chashu, and daily changing Niku-meshi

Balanced iekei broth with distinct shoyu punch, for all to savor.

Aromatic smoked chashu elevates house-made medium-thick noodles.

Established in 1956, this venerable establishment in the heart of Ginza continues to preserve the Showa-era chūka-soba. Its clear shoyu broth, rich with chicken and dried sardine dashi, is nevertheless refreshingly easy to drink, epitomizing Tokyo's classic chūka-soba. The medium-thick straight noodles offer a firm bite, while the moist and tender chashu and chunky, meaty wontons are also highly popular. The bamboo shoot soba (featuring a generous amount of menma) also has a large following. An optional addition of back fat is available for those who prefer it. It's cash only, orders are placed verbally with staff, and table sharing may occur during busy periods. Turnover is high, so even with a queue, wait times are relatively short. As there are irregular holidays, please check their official Instagram before visiting.

This is the Ikebukuro branch of the popular Zōshiki main store, specializing in Chūka Soba made with Shijimi clams from Lake Shinji, Shimane Prefecture. Located on the first floor of APA Hotel Ikebukuro-Ekikita, it operates continuously until 11:30 PM, making it convenient for late-night meals or as a satisfying end to a drinking session. The signature Chūka Soba (Salt) features a clear soup where the rich umami of the Shijimi clams is fully savored, complemented by thin straight noodles. The chashu comes in three varieties: hanging-roasted pork belly, roast pork, and duck loin, offering a delightful range of textures. Tsuke Soba (dipping noodles) and seasonal limited-time menus are also highly acclaimed. The side dishes, such as large Shumai dumplings, are also substantial. The touch-panel ticket vending machine features photos and English support, making ordering easy for foreign visitors. Cash only.

Misomen Dokoro Tasakaya is a miso ramen specialty shop, recognized as one of Tabelog's Top 100 Restaurants, located on the 1st floor of Feliz Nishi-Ikebukuro, just a 3-5 minute walk from Ikebukuro Station West Exit. It is a highly-regarded establishment beloved as a top choice for miso ramen in the Ikebukuro area, often appearing high in ramen rankings. The soup is a rich blend of white and red miso, offering a profound flavor reminiscent of a stew. It features a layered taste of animal-based umami and vegetable sweetness, characterized by a well-balanced profile that incorporates garlic and pork back fat without feeling heavy. Its unique composition allows the soup to thoroughly permeate the noodles, providing a distinct sensation of miso umami spreading with every bite, a quality not often found elsewhere. The noodles are medium-thick and straight, strong enough to carry the soup well, and possess excellent chewiness (koshi). The char siu (braised pork belly) comes in four thick slices, soft yet retaining a satisfying, firm texture rather than being overly melt-in-your-mouth. The vegetables (bean sprouts) are stir-fried in a wok right before your eyes, adding a crisp texture and fragrant aroma. Spicy options, such as Kara Miso (spicy miso ramen) and Kara Miso Tsukemen (spicy miso dipping noodles), are also available in the lineup, with some enjoying them alongside karashi uzura (spicy quail eggs). There's also high flexibility for "ajitsuke" (flavor adjustment) by adding a touch of spiciness to the soup, easily customizable with the ichimi togarashi (single-spice chili powder) available on the table. You are free to combine toppings like Char Siu-men (extra char siu ramen), Ajitama (seasoned egg), and Han-Rice (half rice, 100 yen), with the classic style being "ojiya-ka" (making a rice porridge) by adding half rice to the leftover soup at the end. Priced at 1350 yen, it offers exceptional value in both quality and volume, making it a popular restaurant with continuous queues during peak hours.

Savor clear chicken broth, light yet profound.

Paired with snappy homemade whole wheat noodles.

Hakata Issou Hakata Ekihigashi Main Branch - Tonkotsu A 6-minute walk from Hakata Station, this renowned tonkotsu ramen shop is highly recommended by both tourists and locals as "the place for Hakata ramen." Its signature is a creamy, rich soup known as "Tonkotsu Cappuccino," characterized by a fine foam covering the surface. The soup features the deep umami of tonkotsu pork bone broth, slow-cooked for hours, perfectly balanced with a surprisingly mild aftertaste. Noodles can be chosen from four levels of firmness: barikata (extra firm), kata (firm), futsu (regular), or yawa (soft). Kaedama (extra noodle refills) are also available. Orders are placed via a ticket vending machine, and during busy times or when a queue forms, staff will prompt customers in line to purchase their tickets. The shop has a total of 21 seats: 5 at the counter and 4 tables for four people each. English-speaking staff are available.

Menya Hanada Ikebukuro is a Tabelog Top 100 Shops miso ramen specialty restaurant, located on the 1st floor of Higashi-Ikebukuro ISK Building, a 6-minute walk from Ikebukuro Station East Exit. While its main branch is also in Tokyo, the Ikebukuro store is particularly popular, constantly drawing long queues even among other fiercely competitive ramen establishments. The soup is a rich blend of white and red miso, uniquely prepared by stir-frying vegetables such as bean sprouts, cabbage, and chives at high speed in a wok before simmering them. This distinct process creates a smooth finish with the sweetness and richness of vegetables, akin to a "vegipota" (vegetable potage), different from lard-rich (kotteri-kei) styles. The balance of pork back fat (seabura) and animal-based broth (dashi) is also meticulously crafted. The noodles are 160g of Mikawaya Seimen's medium-thick wavy (chijire-men) type, which strongly carries the soup and integrates with it with every chew. The chashu (pork slices) are thick yet tender, easily falling apart (horohoro) for a satisfying and easy-to-eat experience. Toppings include a classic combination of bean sprouts, cabbage, chives, seasoned egg (ajitama), bamboo shoots (menma), and green onions. Spicy miso ramen and spicy miso tsukemen (dipping noodles) are also popular menu items; their modest spice level is praised for enhancing the miso's richness. Opting for the "Tokusei" (Special) adds a seasoned egg and two thick chashu slices, making for a substantial meal. The biggest draw is the free extra vegetables (yasai oomori), extra garlic (ninniku mashi), and complimentary rice during weekday lunch hours (11:00-15:00). A popular and great value way to finish is to add rice to the leftover soup, transforming it into a delicious rice porridge (ojiya).

Deeply flavorful clear broth with layered chicken & shellfish umami.

Soft thin noodles absorb the rich broth, served with three chashu.

Ramen Kuon - Shio This renowned salt ramen shop is directly connected to Exits 6 & 7 of Osaka Metro Sakaisuji-Hommachi Station, located on the B2F of Semba Center Building No. 3. It's an acclaimed establishment, listed in the Michelin Guide's Bib Gourmand for 5 consecutive years and selected as one of Japan's Top 100 Ramen Shops. The signature dish is "Shio Soba" (1,100 yen), featuring a clear yet deeply flavored soup, carefully layered with three types of dashi: Omi Kurodori chicken from Shiga Prefecture, iriko (dried sardines), and shellfish. The homemade noodles are hand-kneaded, aged, and high-hydration, blended from three types of domestic wheat, offering a moist and elastic texture. Toppings include three kinds of chashu (chicken breast, seared chicken thigh, pork belly), ajitama (marinated soft-boiled egg), aonori seaweed, and green onions. The "Oichazuke Set" (1,380 yen), which uses the ramen soup, is also popular, with the final bowl, enhanced by dissolved yuzu kosho, being an exquisite finish. A sign at the entrance requests "Please be quiet inside the store," reflecting the owner's policy of providing a peaceful dining experience. This makes it popular among those seeking a calm meal and solo female diners. It's a small shop with only 8 counter seats, and queues often form during weekday lunch peaks, so visiting with ample time is recommended. Operations are limited to lunch only (conforming to facility hours), payment is cash-only via a ticket vending machine, and an English menu is available.

A long-established salt ramen shop representing Hakodate, Hokkaido. Located about a 7-minute walk from Goryokaku Koen-mae Station on the Hakodate Streetcar line, right next to Goryokaku Tower, it's a popular spot for international tourists as a staple of Hakodate sightseeing. Their signature dishes are the 'Shio Ramen' (1,030 yen) and 'Tokusei Shio Ramen' (1,300 yen). These feature a clear, golden soup based on pork bone and konbu, topped with thin, wavy noodles, braised pork chashu, fu (wheat gluten), naruto (fish cake), menma (bamboo shoots), and a soft-boiled seasoned egg. Hakodate Shio Ramen is one of Hokkaido's three great ramens, alongside Sapporo Miso and Asahikawa Shoyu, and Ajisai is its prime representative. For an additional 50 yen, you can upgrade to thick noodles from Nishiyama Seimen. If you find the saltiness a bit strong, we recommend adjusting the flavor with the 'Ezo Abura Kosho' (Hokkaido oil pepper) available on the table. The touch-panel ticket machine supports multiple languages, and there are also English and photo menus available. They widely accept various cashless payment methods. It's a large restaurant with 58 seats, so even during peak hours, the customer turnover is relatively smooth. Thoughtful amenities include paper aprons and hair ties for women, and 2/3 size ramen is also available, making it suitable for those with smaller appetites. They also offer a rich selection of Hokkaido-style side dishes such as Zangi (Hokkaido-style fried chicken) and Gyoza (dumplings). It's a must-visit establishment, considered a sacred spot for experiencing Hakodate Shio Ramen.

A highly popular restaurant, listed among Osaka's Top 100 Ramen Shops, located just a 1-minute walk from Fukushima Station on the JR Osaka Loop Line. Opened in April 2016 and celebrated its 10th anniversary in April 2026. The restaurant boasts two signature dishes: the "Kishu Kamo Soba" (Kishu Duck Soba, from ¥1,250), featuring the rich umami of Kishu duck combined with the depth of soy sauce, and the "Tokusei Konjiki Kai Soba" (Special Golden Shellfish Soba, ¥1,540), made with a broth blending several types of shellfish such as scallops, asari clams, and hard clams. This is the original and first branch of "Mugi to Mensuke" in Umeda, which is also registered on this website. Inside the small shop with only 9 counter seats, chefs in cook's coats demonstrate meticulous craftsmanship akin to high-end kaiseki cuisine, with refined presentation including beautiful trays and chopstick rests. A constant queue of around 20 people forms even before opening, and no new waiting is permitted after 9 PM. There is an in-store rule to refrain from using mobile phones during meals as it is considered a breach of etiquette. Closed on Mondays and Tuesdays. Cash only. For salt ramen enthusiasts, the shellfish-broth "Konjiki Kai Soba" is highly recommended.

A renowned salt ramen shop with a history of being listed in the Michelin Bib Gourmand, conveniently located just a 2-minute walk from Asakusabashi Station in Tokyo. This highly acclaimed establishment has been selected for Ramen TOKYO Hyakumeiten (Top 100 Ramen Shops) for five consecutive years and consistently ranks among Tabelog's National Top 17 Ramen Shops. The signature offerings are the "Special Shio Soba" (¥2,050) and the "Special Shoyu Soba." Diners can choose between homemade hand-massaged noodles (made with Mochihime wheat) or thin noodles, served in a complex triple soup that expertly layers chicken broth (from premium ingredients like Iwate duck and Tanba Kurodori chicken) with clam broth and a vegetable bouillon. The inventive combination of four types of chashu (including pork belly, smoked pork, chicken, and duck), tsukune (chicken meatballs), wontons, grilled tomato, and fresh pepper creates a distinctive experience, earning it a reputation as one of the pinnacles of salt ramen. The shop is characterized by its meticulous preparation, entirely free of chemical seasonings. Orders are placed via a touch-panel ticket vending machine at the entrance, and payment is strictly cash only. Open for lunch only (from 11:00).

Jet-black soy broth, surprisingly light, deep with subtle acidity.

Chewy homemade noodles, enjoy with two types of tender chashu.

Remarkably light chicken salt soup with unique tori-bushi.

Rich chicken dipping noodles and tender, rare chashu slices.

Authentic soy sauce ramen, deep umami, not salty.

Thick, tender chashu and custom noodles embrace the soup.