Must Try Ramen Shops in Tokyo

Located in Tokyo's bustling Shinjuku neighborhood, らぁ麺や 嶋 (Ramen-ya Shima) has made a name for itself with its shoyu ramen. Committed to using the freshest and highest quality ingredients, the shop's clear broth is made with a blend of soy sauce, chicken, pork, and vegetables. Paired with thin and firm noodles, sliced chashu pork, bamboo shoots, green onions, and a soft-boiled egg, the result is a savory, umami experience.

Dedicated to the preservation of traditional methods, Homemade Ramen Muginae 麦苗 is a favorite among locals and visitors alike. Each bowl of ramen served is crafted to bring the unique flavors of the broth and toppings, utilizing fresh, locally-sourced ingredients. The standout shoyu ramen delivers a rich and complex broth that pairs a house blend of soy sauce with a mix of chicken and pork bone soup.

Bringing the taste of Lake Shinji to Tokyo, Shinjiko Shijimi Noodle Kohaku (穴道湖蜆中華蕎麥 琥珀 東京本店) is a unique ramen shop that is known for its focus on shijimi, a type of freshwater clam that is native to the lake in Japan. Aside from its shijimi ramen, which features a clear broth made with shijimi shells, pork bones, and vegetables, the shop also serves a variety of dishes that showcase the unique flavors of shijimi.

With locations throughout Japan, 麺屋一燈 (Menya Itto) has drawn crowds with its rich and flavorful tonkotsu broth, simmered for hours to create a creamy and savory base for the noodles. The ramen shop also allows customers to make their bowl their own with options that range from the firmness of noodles, broth richness, and spiciness level of the soup.

A cozy shop located in the residential area of Toshima, 鴨出汁中華蕎麦 麺屋yoshiki serves a unique and flavorful broth centered around duck. Its signature Kamo Dashi Chukasoba delivers a savory broth made with duck, chicken, and pork for a deep and complex flavor, with hints of umami and sweetness. Despite straying away from tradition, 鴨出汁中華蕎麦 麺屋yoshiki is a must-try for those looking for a delicious culinary adventure in Tokyo.

らぁめん小池 (Ramen Koike) dishes out a classic bowl of tonkotsu ramen defined by its rich and flavorful pork broth, simmered for hours to create a creamy and savory base. The standout traditional dish is offered with thin, medium, or thick noodles and served with slices of chashu pork, green onions, and a soft-boiled egg.

Serving Shibuya since 1952, 中華麺店 喜楽 (Kiraku) is hidden amongst all the bright attractions in the area. Aside from gyoza, fried rice, and other stir-fried items are the bowls of chukamen, ramen made with Chinese-style noodles. At this shop ramen is served in a shoyu, soy sauce-based soup with onion oil, wontons, park thigh chashu, bean sprouts, and soft-boiled egg.

Known for its innovative Chuka Soba, 中華そば しば田 (Ramen Shibata) serves a double soup made with both duck and seafood lined with a soy sauce-tare. Keeping things simple each bowl features firm and chewy thin noodles, chashu, bamboo shoots, and green onion.

ほっこり中華そば もつけ (Ramen Motsuke) is known for its homemade flat and thick egg noodles made with premium domestic flour. Aside from its limited seasonal menus, the light chicken-based ramen is a favorite with an array of customizable toppings.

Standing as one of the younger standout ramen shops in Tokyo, 手打麺祭 かめ囲 (Teuchi Mensai Kamei) is trailblazing with its take on chuukasoba ramen. The shoyu base soup is mix of chicken, duck, pork, and dried fish for a bold flavor accented by chicken oil. The hand-pressed and hand-cut noodles are rested a whole day and made with udon flour, medium strength wheat flour from Australia, and pastry flour for a thick and bouncy texture.