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5 Best Ramen in Tokyo

Updated: Mar 7, 2023

Finding the best ramen in Tokyo can be overwhelming as there are so many ramen shops that deliver that authentic noodle dish goodness. Don’t worry, we got you!

There are many types of ramen based on flavor. The most common ones are shio ramen (salty), shoyu ramen (tangy, salty, and savory), kare ramen (creamy), and miso ramen (tangy). You have many options to try. If you want to learn more about ramen, check out our Ultimate Ramen Guide!

Ramen in Tokyo typically uses slightly thin, curly Chinese-style wheat noodles served in a soy sauce-flavored chicken broth. As most Tokyo ramen shops originate from soba eateries, the broth often has a hint of dashi along with other common toppings like chopped scallion, thin-sliced pork, whole egg, nori sheet, menma, kamaboko, and spinach. Although Ebisu, Ikebukuro, and Ogikubo are three areas known for the best ramen in Tokyo, you can find dozens of great ones across the city. Without further ado, here are the best ramen in Tokyo:

1. Sobahouse Konjiki Hototogisu

There are only a few ramen shops in Tokyo that have mastered some sort of “gimmicky” ramen but have pulled it off because it’s really good. Sobahouse Konjiki Hototogisu is a league of its own, featuring the “salty ramen with red sea bream and clam” that has red tai in it as well as clams and dashi from dried items, truffle sauce, and the smell of porcini oil. This one-star Michelin restaurant is also popular for its use of Iberico pork for the roasted pork fillet with edible winter cherry sauce to spice things up.

Price: From 1,000 yen

Location: 2-4-1 Shinjuku, Shinjyuku-ku, Tokyo

Open: Lunch 11:00 a.m. - 3:00 p.m., Dinner 6:30 p.m. - 9:00 p.m.

Closed: Saturday and Sunday

Phone: +81 3-5315-4733

2. Chukasoba Ginza Hachigou

Chef Yasufumi Matsumura brings a new depth to ramen at Chukasoba Ginza Hachigou by incorporating Western elements into his cooking. Having a background in French cuisine, he doesn’t use tare sauce. His cooking involves mixing ingredients like dried shiitake, kombu, dried tomatoes, and uncured ham. The base is always a free-range chicken and duck. Earning one Michelin star, Ginza Hachigou is genuinely one of the best ramen in Tokyo.

Price: From 1,100

Location: 3-14-2 Ginza, Chuo-ku, Tokyo

Open: Lunch 11:00 a.m. - 3:00 p.m., Dinner 4:00 p.m. - 9:00 p.m.

Closed: Saturday and Sunday

Phone: +81 3-6228-4141

3. Sosakumenkobo Nakiryu

Sosakumenkobo Nakiryu is quite a famous ramen shop in Tokyo. The secret to Nakiryu’s popularity is its broth, which is made with a combination of whole chicken, beef bones, oysters, and kombu. Each ingredient adds a layer of flavor to the ramen, making Nakiryu a delightful surprise among gourmands. Chef Kazumasa Saito has two specialties that are enriched by his experience in China. He uses home-grown sesame paste and chili oil to season his dandan noodles, while his soy sauce ramen is based on multiple soy sauces.

Price: From 1,000 yen

Location: 2-34-4 Minamiotsuka, Toshima-ku, Tokyo

Open: 11:00 a.m. - 3:00 p.m.

Closed: Tuesday

Phone:+81 3-6304-1811

4. Shinjiko Shijimi Chukasoba Kohaku

At Shinjiko Shijimi Chukasoba Kohaku, it’s always a full house. In fact, you’ll see guests queueing down the street every time it opens. What’s the fuss about? The shellfish dashi that only Hiroyuki Iwata delivers. For his iconic broth, he always selects basket clams harvested from Lake Shinji in Shimane Prefecture to replicate the experience he can’t forget after tasting the first ramen that tastes just like it.

Price: From 1,000 yen

Location: 2-1-3 Nishirokugo, Ota-ku, Tokyo

Open: Lunch 11:00 a.m. - 3:00 p.m., Dinner 6:30 p.m. - 9:00 p.m.

Closed: Saturday and Sunday

Phone: +81 3-6690-0893

5. Setagaya Chukasoba Soshigaya Nanachome Shokudo

The long name of this restaurant includes the district’s name to entice the locals. Although it needs no introduction now among locals, Setagaya Chukasoba Soshigaya Nanachome Shokudo is worth a visit for tourists, whether local or foreign. The signature “Setagaya Chinese soba” is made with dried boiled fish and Shodoshima soy sauce, topped with lacto-fermented bamboo shoots and vegetables.

Price: From 1,000 yen

Location: 1-9-14 Soshigaya, Setagaya-ku, Tokyo

Open: Lunch 11:00 a.m. - 3:00 p.m., Dinner 6:00 p.m. - 9:00 p.m. (Monday, Wednesday, Friday only)

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