Ramen Shops

Cash only. No ticket machine; please order by speaking. Despite having "Jiro" in its name, this is not a Jiro-style ramen shop. Instead, it offers light and clear (tanrei) ramen made with chicken and Japanese dashi. Operated by a single chef (one-person operation), it's a regular on the 'Top 100 Restaurants' list and is only open 4 days a week (Thursday-Sunday). As they do not use social media, confirming temporary closures is extremely difficult; finding out if they are open is the biggest adventure (a true 'ninja' feat!). The menu is limited to three items: "Ramen," "Shio Ramen" (Salt Ramen), and "Tsukemen" (Dipping Noodles), all priced under 1000 yen, which is very reasonable for Kyoto. The homemade flat, medium-thick noodles have a satisfyingly chewy texture, and the large chashu pork slices are thick-cut and melt-in-your-mouth tender. With only 9 counter seats, the shop fills up immediately after opening.

This is an extremely popular tsukemen (dipping noodles) shop in Akihabara, operating on a strict sign-up/reservation system. Their signature dish is the "Hokkaido Scallop Kelp Dashi Tsukemen," where the noodles, soaked in kelp dashi, offer an exquisite flavor even when enjoyed on their own. Sign-ups for lunch begin at 9 AM and for dinner at 4 PM. Such is its popularity that nearly 20 people are already queuing by 8:30 AM. Please note that they only accept cash, and large denominations are not accepted. Due to frequent temporary closures, please check their official X (formerly Twitter) account for the latest information before your visit.

Founded in 1977, this is a long-established Kyoto ramen shop loved for nearly half a century in the residential area of Hanazono. Its jet-black soup, reminiscent of Shinpukusaikan, is surprisingly light on the palate, and the umami of the soy sauce gently spreads. Kondo Seimen's low-hydration, medium-thin straight noodles have a pleasant, firm bite and harmonize well with the dark soup. The chashu (roast pork) is thoroughly seasoned with soy sauce but not heavy, leading many fans to order the Chashu Ramen. Garlic ramen is also popular, with freshly minced garlic added upon order. Customizations like noodle hardness, extra green onions, or extra fat ("shiro") can be requested verbally. You can also enjoy changing the flavor with the spicy seasoning available at the table. Queues often form before opening, but as they operate continuously, it's generally easier to get in after 2 PM. Please note that only cash is accepted.

A legendary ramen spot in Ichijoji. Its business days are irregular, announced only on the day of opening via a private X (formerly Twitter) account. It's such an elusive gem that you'd be incredibly lucky to find it open just by passing by. The signature "Noko (Dorodoro)" ramen boasts an ultra-rich soup, a powerful blend of chicken and pork bones, with a viscosity so extreme it almost lifts off the spoon. Yet, the aftertaste is surprisingly clean and refreshing. Generous slices of chashu and subtly spicy menma provide a delightful counterpoint. A lighter "Nameraka" option is also available. Orders are placed verbally with the master, and payment is upfront, cash only. A rule applies to regular and large size orders: they must be finished within 20 minutes.

This hidden ramen shop is part of the "Wajoryomen Sugari" group. Located in the basement of a building in Kiyamachi, there's no sign or shop name displayed anywhere. The only way to find it is to descend a seemingly hintless staircase, where a ticket vending machine will appear; if there's a queue, that's your only clue. The difficulty of finding it is top-tier, but rest assured, once inside, you can order and pay via tablet, and an English menu is available. The specialty is Tonkotsu-Gyokai Ramen topped with plump, bouncy motsu (offal). For tsukemen (dipping noodles), you can also choose yuzu-flavored noodles. The stylish, white-themed interior creates an atmosphere unlike that of a typical ramen shop.

Raijuken, located in Asakusa, Tokyo, is a legendary (difficulty 5) Showa-era chuka soba specialty shop, tracing its roots back over 100 years to a noodle factory. While the interior boasts a retro atmosphere that feels like stepping back in time, visitors should be prepared: ordering is verbal, payment is cash-only, water is self-service, and customers need to proactively engage with the staff. The ramen is remarkably priced at 700 yen for Asakusa, and their unique, onion-centric shumai is highly recommended with a splash of sauce. The shop closes once sold out, so it's best to aim for an earlier visit.