Ramenya Shima

“Raamenya Shima,” located at Honmachi 3-41-12 on Honan-dori street, a 5-minute walk from Nishi-Shinjuku 5-chome Station, is a renowned establishment that consistently ranks among Japan's top ramen shops. It has received the THE TABELOG AWARD BRONZE, been recognized in the Ramen Hyakumeiten (Top 100 Ramen Shops) 2025 for the fifth time, and boasts a Tabelog score of 4.05. This global presence has even expanded overseas. The restaurant operates on a strict reservation-only system via TableCheck, with reservations opening at 8 AM the day before, a 390 JPY reservation fee, support for 18 languages, and no Japanese phone number required, making it easily accessible for international travelers. Primarily open on weekdays, its unique offering of morning ramen (Asa Ramen) from 8:45 AM is also a popular topic. The greatest feature is the clear soup (chintan-kei) meticulously crafted by the owner for each bowl, skillfully layering chicken and pork (animal-based) with katsuobushi (dried bonito flakes) and seafood flavors, achieving a perfect harmony between the dashi (broth) and kaeshi (seasoning base). Adopting an authentic method, Yuasa soy sauce is blended using both unheated and temperature-controlled heated varieties. The signature Special Shoyu Ramen (Tokujo Shoyu Ramen) for 2,000 JPY offers an incredibly harmonious balance of chicken umami and the crispness of soy sauce. Also available are the Special Shiro Shoyu Ramen (Tokujo Shiro Shoyu Ramen), an elegant yet striking creation infused with truffle oil, and the Special Shio Ramen (Tokujo Shio Ramen) for 2,050 JPY. The new Special Budo Sansho Ramen (Tokujo Budo Sansho Ramen), introduced in 2026 for 2,250 JPY, provides a unique experience where the fruity and mellow stimulation of budo sansho (Japanese pepper) harmonizes with a white soy sauce-based soup, spreading a subtle numbing sensation and refreshing aroma throughout the mouth with each sip. The noodles are high-hydration, thin, straight, and possess a supple texture, with the aroma of sansho rising with the steam. The chashu (braised pork slices) consist of multiple types, including pork belly, pork shoulder loin, and chicken thigh. From low-temperature cooked varieties to smoky, charcoal-grilled ones, each is carefully prepared to highlight its unique texture and flavor. There are two types of wontons, meat and shrimp, and the ajitama (seasoned soft-boiled egg) is perfectly boiled with a deliciously molten yolk. The side dish, Aburi Chashu Gohan (Seared Chashu Rice) for 450 JPY, is popular for its recommended eating style: pouring ramen soup over it at the end, much like hitsumabushi. The owner, dressed in traditional Japanese attire, and the Japanese background music create a unique ambiance within the restaurant. The quiet yet courteous service contributes to a distinct worldview and atmosphere.