Tokyo is home to over 100,000 restaurants, and half of them are ramen shops. The variety of ramen is astounding, ranging from rich, meaty pork bone ramen to spicy ramen that numbs the tongue, vegan ramen, and ramen without pork-derived ingredients.
Here, we introduce some of the best ramen in Tokyo. We’ve selected diverse shops, from those dedicated to traditional flavors to those with a modern twist. Whether you love a bowl of ramen with rich soup or prefer tsukemen, you will find a place that suits your taste.
Table of Contents
1. Iruka TOKYO Roppongi
Iruka Tokyo Roppongi is a standout spot right next to Tokyo Midtown. This place isn’t your typical ramen shop; it resembles a high-class kappo. Inside, there’s a sleek wooden counter that seats eight and a private room for four.
The ramen here is elevated to a modern, sophisticated level, fitting the stylish vibe of the place. It’s so good, it’s earned a Michelin Bib Gourmand.
Every detail is thought out, down to the custom Arita-yaki bowls. The soup base blends four types of dashi, with ingredients like local chicken, Kagoshima black pork, spiny lobster, white wine, Miyajima mussels, and Yamato clams.
Their top dishes are “Special Porcini Soy Sauce Ramen” and “Special Scallop Yuzu Salt Ramen” (2,000 yen each). The Porcini Soy Sauce Ramen uses seven kinds of soy sauce and flat, chewy noodles. Mix in the porcini mushroom and black truffle paste for a rich, layered taste. Toppings include chicken and pork char siu, roast duck, chicken and shrimp meatballs, a seasoned egg, and Kujo scallions. It’s pure luxury in a bowl.
The Scallop Yuzu Shio Ramen has a broth made from nine types of salt. It comes with yuzu and mitsuba in homemade butter to mix in. This modern salt ramen is packed with flavor.
They also have tasty rice side dishes: “Kujo Leek and Meat Miso Rice” (350 yen), “Rich Raw Egg Rice with Truffles,” “Meat Staff Rice,” and “Rice with Raw Egg, Yuzu, and Chicken Stock” (400 yen each). These sides make the meal even better.
4-12-12 Roppongi, Minato-ku, Tokyo
2. Ginza Tsukiya
Tonkotsu ramen, which originated in Hakata, Fukuoka, is known for its rich, cloudy broth simmered for hours. However, Hakata’s Tonsoba Tsukiya offers a new twist on this classic dish. Fortunately, they have a branch in Tokyo, which moved from Hiroo’s Eat Play Works to the more spacious and luxurious Ginza Six in 2023.
Tsukiya’s “Pork Soba” features a clear soup instead of the traditional creamy tonkotsu broth. Despite this, the flavor is vibrant. The secret lies in the cooking method: the pork bones are slowly simmered instead of boiling, allowing the stock to be carefully extracted over time. This results in a light yet naturally sweet and flavorful clear soup.
The noodles are thin and made from wheat flour produced in Fukuoka, topped with thinly sliced pork. The dish is garnished with spring onions, myoga ginger, and kabosu. It’s best to first savor the soup on its own. The shop suggests squeezing the kabosu and dropping it skin-side into the soup. The fragrant oil from the skin and the juice enhance the soup’s flavor even more.
The pork soba is priced at 1,320 yen. Other menu items include “Hakata Tarako Rice” (2,090 yen). Drink options feature craft beer, sake, and natural wine.
GINZA SIX 6F, 6-10-1 Ginza, Chuo-ku, Tokyo
3. Ginza Hachigou
Ramen, which has taken the world by storm, is often seen as a casual, laid-back food. However, Ginza Hachigo has elevated it to a sophisticated and elegant dish. This transformation makes sense when you learn that owner-chef Yasushi Matsumura has over 30 years of experience in French cuisine.
Ginza Hachigo’s ramen features a clear, golden, and light soup that is both complex and flavorful, much like a consommé. The base includes chicken, clams, dried tomatoes, shiitake mushrooms, kelp, and prosciutto. Instead of the usual ramen seasoning sauce, French sea salt gives it a mellow flavor.
The ramen is topped with bamboo shoots, Kujo spring onions, and perfectly cooked fatty pork slices, all finished with a sprinkle of freshly ground black pepper. The sweet, mellow flavor of the pork complements the sophisticated soup. This Michelin Bib Gourmand selection is available for just 1,200 yen, with the option to add a soft-boiled egg for an additional 200 yen.
Located quietly in Higashi Ginza, the restaurant has a sophisticated interior with a scrupulously clean kitchen visible from the counter, which seats just six people.
There are two ways to enter the store. From 11:00 to 12:30, entry is on a first-come, first-served basis, and from 12:30 to 14:30, online reservations are available in 30-minute increments. If you plan to line up on the day, it’s recommended to arrive early due to the crowd.
Daiichi Hanabusa building, 3-14-2 Ginza, Chuo-ku, Tokyo
4. Noodle shop Nukaji
The specialty of “Menya Nukaji” in Udagawacho is its seafood and pork bone soup, made by slowly simmering chicken, pork, and seafood. This flavorful, light brown soup is paired with chewy straight noodles. The basic “ramen” costs 1,100 yen, but you can upgrade to the “special ramen” for 1,450 yen, which includes roasted pork, bamboo shoots, green onions, and a seasoned egg.
On the tables, you’ll find yuzu spices and black pepper to customize your flavor. For those who enjoy a kick, the “Spicy Ramen” (1,200 yen) and “Spicy Tsukemen” (1,250 yen) are great options.
Menya Nukaji also offers a wide selection of craft beers, like Minoh Beer and Shiga Kogen Beer, to pair with your ramen. Plus, customers who order ramen can get a free bowl of raw egg on rice, so be sure to save some room for this treat.
Tokyo, Shibuya-ku, Udagawa-cho 3-12, 1st floor
5. Chinese noodle shop Kiraku
They say that experience is everything, and Kiraku, a Chinese noodle shop founded in 1952, exemplifies this perfectly. With so many varieties to choose from, it can be hard to decide, but if it’s your first time at the shop, you can’t go wrong with the classic Chinese noodle (800 yen). The soy sauce-based soup is rich with the flavor of burnt onion, and the firm, flat noodles are topped with crunchy bean sprouts, hard-boiled eggs, and traditional roast pork.
Located on Dogenzaka in Shibuya, this shop has been a culinary staple in Tokyo for decades. It’s not just a ramen shop; it’s a piece of the city’s food history.
2-17-6 Dogenzaka, Shibuya-ku, Tokyo
6. Tokyo Style Miso Ramen Do-Miso
Located in Ginza, where many restaurants are gathered, “Tokyo Style Miso Ramen Do Miso” serves unique miso ramen. The signature dish is the “Special Miso Teri Ramen” (1,200 yen), a rich blend of pork, chicken, and seafood soup with five types of miso and a special ginger-flavored oil.
The bowl is packed with bean sprouts, corn, roasted pork, seaweed, and a boiled egg. The thick, curly noodles mix perfectly with the flavorful soup.
For spicy food lovers, try the “Miso Orochon Ramen” (1,100 yen), available in three levels of spiciness. For a real challenge, there’s the “Miso Orochon Mega Fire” (2,400 yen), which offers five levels of heat.
3-4-3 Kyobashi, Chuo-ku, Tokyo
7. Amazing Niboshi Ramen Nagi
Shinjuku Golden Gai Main Store: With several branches in Tokyo, Ramen Nagi reopened its original branch in Shinjuku Golden Gai in 2008. The restaurant is located on the second floor of a wooden tenement house, surrounded by charming old-fashioned bars. As soon as you open the door, you’re greeted by a fragrant aroma, thanks to their signature Niboshi Ramen. The soup, with its distinctive and strong aroma, is made by simmering a large amount of Niboshi (dried sardines) for 12 hours.
The recommended dish is the “Sugoi Niboshi Ramen” (1,300 yen), topped with generous portions of roast pork, bamboo shoots, green onions, seaweed, and a soft-boiled egg. The noodles are a delightful mix of curly and extra-thick flat noodles.
What’s more, the restaurant is open 24 hours a day, so you can enjoy ramen at Nagi anytime. Start your night with a bowl, explore the town, and finish with another bowl if you like!
1-1-10 Kabukicho, Shinjuku-ku, Tokyo 2nd floor Golden Gai
8. Golden Hototogisu
In 2019, Soba House Kinjiki Hototogisu became the third ramen restaurant in the world to receive a Michelin star, following Japanese Soba Noodles Tsuta and Nakiryu. The restaurant’s signature dish, the Soba (Soy Sauce) (1,300 yen), features a unique blend of three types of soup: animal-based, Japanese-style dashi, and clam soup, enhanced with a homemade morel mushroom sauce.
However, we highly recommend the “Shio Soba with Red Sea Bream and Clams” (1,300 yen). This dish combines Mongolian rock salt and Okinawan sea salt to highlight the sweetness of the seafood broth. It’s finished with Italian white truffle oil, porcini sauce, pancetta ham, and a touch of Inca berry sauce for an extra depth of flavor. You’ll want to savor every drop of this exquisite broth.
They also offer “Tsukesoba (salt, soy sauce)” along with a variety of side dishes and toppings, such as seasoned eggs (150 yen) and boiled pork (450 yen). With only seven counter seats and two two-seat tables, be prepared for a wait.
Entry is managed by a numbered ticket system, with tickets distributed from 9:30 for lunch and from 17:30 for dinner. The wait is worth it to enjoy Michelin-star quality food at such an affordable price.
2-4-1 Shinjuku, Shinjuku-ku, Tokyo 22nd Imperial Palace Mansion, 1st floor, No. 105, Tokyo
9. Purely handmade noodles and the future
From the name of the restaurant, you might expect something out of the ordinary, “Pure Handmade Noodles and Future.” The restaurant does not disappoint, serving a new type of noodles that is like a hybrid of udon and ramen. The noodles are hand-made every morning using “Mochihime” wheat from Mie Prefecture, and have a chewy texture that has captivated many ramen fans.
The signature dish is the “Shio Ramen” (900 yen), which, thanks to the smooth texture of the handmade noodles and the moderate saltiness of the soup, is a dish that can be easily finished. The soup base is made from chicken wings, clams, Rausu kelp, dried sardines, and bonito flakes, with the addition of mineral-rich salt. The toppings are bamboo shoots, roasted pork, shredded leeks, and mitsuba, but you can also choose the “Special Salt” (1,100 yen) which includes shrimp wonton and seasoned eggs.
Shuttle Hiei 1F, 3-25-1 Kitazawa, Setagaya-ku, Tokyo
10. Tsukemen Gonokami Seisakusho Shinjuku Branch
Tsukemen Gonokami Seisakusho, located right next to Shinjuku Takashimaya, is a popular tsukemen restaurant that draws long lines even an hour before opening on weekends.
The star dish at this restaurant is the “Shrimp Tsukemen,” but there are other delicious variations like “Shrimp Miso Tsukemen” and “Shrimp Tomato Tsukemen,” all priced at 1,000 yen each. The portions are generous, making it a great spot for those looking for a hearty meal.
Toppings range from classics such as seasoned eggs (150 yen) and roasted pork (250 yen) to more unique options like basil sauce (150 yen) and mozzarella cheese (250 yen).
Chateau Shinjuku Gyoen Daiichi 1st Floor, 5-33-16 Sendagaya, Shibuya-ku, Tokyo
11. Hakata Menbo Aka Noren Nishiazabu Main Branch
Hakata Menbo Aka Noren is a ramen shop with over 40 years of history, staying true to the roots of Hakata ramen. Their simplest dish, “Ramen” (850 yen), features thin, flat noodles in a pork bone soup flavored with soy sauce. It’s light yet deeply flavorful. They also offer “Kaedama” (noodle refill), a tradition that originated in Fukuoka, for 200 yen.
You can customize the soup thickness and noodle firmness to your preference. The recommended side dish is the boiled dumplings (450 yen). Open until 5am and located right next to the Nishi-Azabu crossing, it’s the perfect spot to visit after a night out in Roppongi.
1F Daigo Nakaoka Building, 3-21-24 Nishiazabu, Minato-ku, Tokyo
12. Tagano, a Chinese noodle specialty restaurant
Tagano Chuka Soba has been highly acclaimed since it opened, with each ramen on the menu gaining popularity. If you can’t decide which one to try, we recommend the classic “Chuka Soba” (850 yen). This soy sauce-flavored soup combines the rich flavors of chicken and pork with the umami of dried sardines, creating a light yet flavorful finish. Toppings include thick roast pork, bamboo shoots, and nori seaweed, making it a masterpiece of Tokyo ramen.
Other mouthwatering options include the “Awakuni Salt Tsukesoba” and “Pork and Duck Tsukesoba” (900 yen each).
Located near Ebara Nakanobu Station on the Tokyu Ikegami Line, the shop boasts a tasteful atmosphere. Inside, you can see disciples who have trained under Tagano and are now active in the industry. If you want to experience authentic Tokyo ramen, this famous shop is a must-visit.
2-15-10 Nakanobu, Shinagawa-ku, Tokyo
13. Menchacho Kanda Awajicho Main Store
For those who feel overwhelmed by the many ramen options, we recommend Menkou Ushio Kanda Awajicho Main Branch. The menu is simple, offering only two types: “white” and “black.”
The signature dish is the “Shiro (Chicken Shirotan Soba)” (990 yen). This ramen has a flavor reminiscent of carbonara, topped with ingredients typically found in Western cuisine, such as crispy bacon-wrapped asparagus, poached eggs, broccoli, fried onions, and bacon chips. For an extra burst of flavor, you can add the restaurant’s homemade garlic butter (100 yen) and a dash of pepper, creating a unique and delicious bowl of noodles.
R Kanda Awajicho Building, 2-4-4 Kanda Awajicho, Chiyoda-ku, Tokyo, 1st basement floor
14. Ramen Toy Box
It’s easy to spot Ramen Toy Box, marked by a red curtain. The basic menu offers three types of ramen: soy sauce, salt, and miso, each priced at 1,100 yen. The popular soy sauce ramen features Aizu chicken and high-quality soy sauce, creating a simple, mild yet rich flavor. The thin, flat noodles complement the soup perfectly, and the dish is topped with bamboo shoots and roasted pork.
For something different, try the “Shio Ramen.” It’s made with Aizu chicken stock and a salt sauce crafted from five types of sea salt, along with dried foods like kelp, shiitake mushrooms, pacific saury flakes, shrimp, and vegetables. The saltiness blends with the umami of seafood to create a deep, flavorful experience.
1-1-3 Higashi-Nippori, Arakawa-ku, Tokyo
15. Chinese Noodles Shibata
“Chuka Soba Shibata” was established in Chofu by a chef who trained at the now-closed Kichijoji ramen shop “Otonmen Sakaya Rakuraku.” The main dish, “Chuka Soba” (1,100 yen), is not only loved by locals but also attracts people from far away.
The soup combines stock made from several types of chicken with a unique blend of soy sauce. The toppings are simple yet satisfying, featuring roast pork, bamboo shoots, radish sprouts, and green onions. The noodles are thin and firm, making for an exceptional soy sauce ramen experience in the Tama area.
2-25-20 Wakabacho, Chofu City, Tokyo
16. Hakodate Salt Ramen Goryokaku
At Hakodate Shio Ramen Goryokaku in Ogikubo, you can enjoy authentic salt ramen made by a shop owner from Hakodate. The ramen costs 850 yen, and one sip of the richly flavored soup made with pork, chicken, kombu, and scallops from Hokkaido will surely stir up your travel memories of Hakodate.
For toppings, try the popular Hokkaido gagome konbu (150 yen). It adds a unique viscosity to the soup, giving it a fresh texture. The noodles are classic Hakodate style, straight and thin with just the right amount of bite.
3-28-7 Amanuma, Suginami-ku, Tokyo
17. Miso noodle shop Hanamichi
Located about a four-minute walk from Nogata Station on the Seibu Shinjuku Line, Miso Noodle Shop Hanamichian’s signature dish is miso ramen (980 yen), as the restaurant’s name suggests. The soup is a rich blend of pork, chicken, and vegetables, combined with garlic, lard, and white miso. It’s hearty but not overwhelming, which keeps customers coming back for more.
In addition to the signature miso ramen, the menu offers a variety of other delicious options, including “Spicy Miso Ramen” (1,030 yen), “Miso Tantanmen” (1,030 yen), “Miso Tsukemen” (1,030 yen), and “Mazesoba” (1,000 yen).
6-23-12 Nogata, Nakano-ku, Tokyo
18. Tsukemen Road
There is always a line at Tsukemen Michi, but this is no passing fad. The reason for the crowd is the rich, authentic taste of their ramen, which masterfully combines the flavors of pork bones and seafood. The soup is rich yet mild and sweet, with a refined and traditional flavor. The thick, substantial noodles are typically served in 200 grams, but you can order up to 600 grams.
The plain tsukemen (without toppings) costs 1,000 yen, while the special tsukemen (with toppings like roasted pork and seasoned eggs) costs 1,600 yen. Fruit vinegar is available on the table, allowing you to adjust the flavor to your liking. This is a must-try spot for tsukemen fans.
5-28-17 Kameari, Katsushika-ku, Tokyo
19. Karashibi Miso Ramen Onikanbou Kanda Main Branch
The black interior, red lighting, the sound of drums, and the demon masks on the walls at Kikanbou are quite striking, evoking images of hell. This fits perfectly with the restaurant’s name, which means “Demon with a Metal Club.” Depending on how you order here, you might experience an intense level of spiciness, akin to the flames of purgatory.
At Kikanbou, you can choose from four levels of “Kara” (spiciness) and “Shibi” (numbing sensation): none, a little, normal, and extra. For an additional 200 yen, you can opt for “extra extra.” “Kara” refers to the heat from chili peppers, while “Shibi” refers to the numbing sensation from Japanese and Szechuan pepper, a traditional flavor combination known as “mala” in Sichuan cuisine.
I ordered the “Karashibi Miso Ramen” (980 yen) with normal levels of karashibi and shibi, and found it to be unbearably spicy.
The soup is a rich blend of meat and seafood-based ingredients, topped with an original miso paste. Toppings include roasted pork, plenty of bean sprouts, and lightly roasted baby corn. You can also add a boiled egg for 170 yen.
2-10-9 Kajicho, Chiyoda-ku, Tokyo
20. Zhentei
“Chinchintei” is located about a 10-minute walk from Musashi-Sakai Station on the Chuo Line. You can’t miss it with its distinctive yellow and red eaves serving as a landmark. This restaurant is reputed to be the originator of abura soba.
Founded in 1957, Chinchintei is always bustling. The signature dish, Abura Soba (850 yen), features medium-thick noodles topped with roasted pork fillets, bamboo shoots, and naruto fish cake. The bottom of the bowl is filled with a rich, meaty sauce, so the proper way to enjoy it is to mix the noodles and toppings thoroughly.
Vinegar and homemade chili oil are available on the table, allowing you to customize the flavor to your taste. Additional toppings include raw egg (80 yen), seasoned egg (130 yen), and green onion (150 yen). For ramen enthusiasts, this place is a “holy land” that you should visit at least once.
5-17-21 Sakai, Musashino City, Tokyo
