Whether you're new to Tokyo or you've been slurping noodles here for years, trust me, these shops are worth your time. From old-school joints that have perfected their recipes over decades to new wave shops pushing the envelope, this list I've put together has a bit of everything.
Try just one of these places on the list and I promise you won't look at ramen the same way again. Grab your chopsticks, and let's dive in.
Tucked away in a quiet alley near Kabukicho, Ramen Hayashida is easy to miss. But trust me, you don't want to walk past this place. It's become my go-to spot for ramen in Shinjuku, and for good reason.
The first thing that hits you when you walk in is the smell - rich, savory, and mouthwatering. The shop is small, with just a counter and a few seats, but that's part of its charm. You're right there in the action, watching the chefs work their magic.
Their signature dish is the Shoyu Ramen. The broth is a masterpiece, made from chicken and duck. It's complex and flavorful, without being overpowering. The noodles have just the right amount of chew, and the chashu is tender and juicy. What sets it apart is the use of premium Daisen dori, a fatty chicken that adds incredible depth to the broth.
But the real star, if you can get it, is the Nodoguro Soba. They only make about 60 bowls a day, so you need to get there early. It's worth the effort though. The broth is made from Nodoguro, a type of black-throated seaperch. It's unlike any ramen I've had before - slightly sweet, deeply savory, and utterly delicious. The fish adds a unique flavor profile that you won't find in many other ramen shops.
One tip: don't be intimidated by the ticket machine at the entrance. If you're not sure what to order, just go for the Shoyu Ramen with all the toppings. You won't regret it. The machine is in Japanese, but the staff is always happy to help if you're struggling.
What really impresses me about Hayashida is their attention to detail. The eggs are perfectly marinated, with a gooey center that adds richness to the bowl. The menma (bamboo shoots) are sweeter than usual, providing a nice contrast to the savory broth. Even the noodles are special - they're made from a blend of different wheat flours, giving them a unique texture and flavor.
If you're feeling adventurous, try their tsukemen (dipping ramen) or maze soba (soupless ramen). They're not as famous as the Shoyu or Nodoguro, but they're delicious in their own right. The tsukemen broth is particularly intense, perfect for coating the thicker noodles used in this style.
One thing to note: Hayashida gets busy, especially during peak hours. If you're set on trying the Nodoguro Soba, aim to arrive before they open. For lunch, that means being there before 11:00 AM, and for dinner, before 6:00 PM. Even if you miss out on the Nodoguro, though, you're in for a treat with any of their offerings.
If you're in Shinjuku and looking for a memorable meal, make the trip to Hayashida. Just be prepared to wait in line - greatness takes time. And trust me, once you've had your first spoonful of that rich, flavorful broth, you'll understand why people queue up for this place.
Chukasoba Ginza Hachigou is a tiny ramen shop that's making big waves. With only 6 seats, it's one of the smallest Michelin-starred restaurants you'll ever visit.
I've been before, and the last time I went, I managed to finally get a reservation after weeks of trying. If you can't get one, be prepared to line up early - I've seen people queuing from 7:30 AM for an 11 AM opening.
The star here is their signature ramen. The broth is clear but intensely flavorful, a delicate balance of chicken, duck, and seafood. It's light enough that you can finish the bowl without feeling weighed down, but complex enough to keep you interested until the last spoonful.
One thing to note: Hachigou is tiny, even by Tokyo standards. There's a counter with about 8 seats, and that's it. Be prepared to wait, especially during peak lunch hours. But trust me, it's worth it. The intimate setting means you get to watch the chef work his magic up close.
Chef Masahiro Hayashi is the mastermind behind Chukasoba Ginza Hachigou. He's a ramen veteran who honed his skills at several renowned shops before opening Hachigou in 2015. What sets Hayashi-san apart is his obsession with perfecting his craft. He's constantly tweaking his recipes, experimenting with different ratios in his broth, and sourcing the best ingredients he can find.
If you're feeling adventurous, try their tsukemen (dipping ramen). The concentrated dipping sauce is a flavor bomb that'll wake up your taste buds. And don't skip the ajitama (seasoned egg) - it's perfectly marinated, with a gooey yolk that adds richness to the bowl.
Pro tip: They serve cold tea after your meal to cleanse your palate. It's a nice touch that adds to the overall experience. Prices are reasonable for a Michelin-starred restaurant, around 1,000 to 2,000 yen per bowl. It's cash only, so come prepared.
Hachigou might not have the hype of some other Tokyo ramen shops, but it's a favorite among locals for a reason. It's the kind of place that reminds you why sometimes, less really is more. In a city full of over-the-top ramen creations, Hachigou's commitment to perfecting the basics is refreshing.
If you're serious about ramen, a pilgrimage to Tomita in Matsudo is practically mandatory. Located about 30 minutes from central Tokyo, this shop has achieved legendary status among ramen enthusiasts, and for good reason.
Tomita is the brainchild of chef Kazuo Tomita, a man who's dedicated his life to perfecting the art of tsukemen (dipping ramen). His signature dish is the tokusei tsukemen, a bowl that's consistently ranked as one of the best in Japan.
The first thing you'll notice about Tomita's tsukemen is the noodles. They're thick, chewy, and have a fantastic bite to them. But it's the dipping broth that's the real star. It's a rich, intense concoction made from a blend of pork, chicken, and seafood. The flavor is so concentrated that it clings to the noodles, creating an explosion of umami with each bite.
One of the unique touches at Tomita is the fish powder that comes with your tsukemen. It's made from dried sardines and adds an extra layer of flavor to an already complex dish. Don't be shy about asking for a refill of the hot soup to dilute your remaining broth at the end of your meal - it's a tradition here and a great way to enjoy every last drop.
Be warned: the wait times at Tomita can be brutal, especially on weekends. It's not uncommon to see lines forming hours before opening. But the system is efficient, with staff handing out numbered tickets to manage the queue.
Chef Tomita is known for his perfectionism and attention to detail. He's constantly refining his recipes and techniques, always striving to create the perfect bowl of ramen. His dedication has earned him numerous accolades, including the top spot in several ramen rankings.
If you can't make it out to Matsudo, Tomita has a branch in Tokyo Station called Hachidai Ramen. While it might not have quite the same magic as the original, it's still a fantastic bowl of ramen and much more accessible for tourists.
Ginza Tsujiya) is redefining what we think we know about tonkotsu ramen. This establishment was born in Fukuoka and it has brought a breath of fresh air to Tokyo's ramen scene with its innovative approach to a classic dish.
Walking in, you're greeted not by the heavy, porky aroma typical of tonkotsu joints, but by a lighter, more subtle scent that hints at something different. And different it is. Tsukiya's signature buta soba is a revelation. Unlike traditional tonkotsu, where pork bones are vigorously boiled to create a rich, creamy broth, Tsukiya takes a gentler approach. They slowly simmer the bones, carefully skimming the broth throughout the process. The result? A clear, light soup that still manages to pack all the flavor you'd expect from a good tonkotsu.
The first sip is a surprise - it's clean and refreshing, yet unmistakably porky. There's a natural sweetness to the broth that speaks to the quality of the ingredients and the care taken in preparation. It's tonkotsu, but not as you know it.
The noodles are a point of pride here. Thin and springy, they're made with flour from Fukuoka, a nod to the restaurant's origins. They're the perfect vehicle for the delicate broth, neither overwhelming nor being overwhelmed by it.
Toppings are simple but thoughtful. Thin slices of chashu pork drape over the noodles, their subtle flavor complementing rather than competing with the broth. Green onions, myoga (Japanese ginger), and a wedge of kabosu (a Japanese citrus fruit) come on the side. While it's tempting to add these immediately, take a moment to appreciate the broth in its pure form first.
A pro tip: when you do add the kabosu, squeeze it with the rind facing down. This releases the citrus oils along with the juice, adding an extra layer of flavor to the soup.
At ¥1,320 a bowl, it's not the cheapest ramen in town, but the quality justifies the price. If you're feeling adventurous, pair your ramen with some of Fukuoka's famous cod roe rice (¥2,090). And for those who enjoy a drink with their meal, Tsukiya offers a selection of craft beers, sake, and natural wines by the glass.
Tsukiya stands out by daring to be different. It's a must-visit for ramen enthusiasts and casual diners alike, proving that sometimes, the most exciting innovations come from a subtle twist on tradition.
So, there I was, wandering around Shinjuku, feeling a bit overwhelmed by the crowds and neon lights. That's when I stumbled upon Menya Sho, tucked away closer to Okubo station than Shinjuku proper.
First things first - if you're worried about the language barrier, breathe easy. This place is super foreigner-friendly. English menus, English on the ticket machine, even the posters outside are in English. It's like they rolled out the red carpet for us non-Japanese speakers.
I squeezed in at the counter, still full from an earlier ramen adventure (yeah, I'm that girl), and went for their Tokusei Shio Ramen. Man, was I in for a treat.
The bowl that arrived was a work of art. Golden broth sparkling under the lights, three different types of char siu (that's right, three!), thin strips of menma, two kinds of wontons, a soft-boiled egg, and some greens for good measure. It was almost too pretty to eat. Almost.
That broth, though. It's a chicken chintan - clear and light, but packed with flavor. They use this fancy blend of salts from all over the world - France, Italy, Mongolia, and Japan. It's like a United Nations of salt in your bowl.
Now, let's talk about that char siu. One roasted pork belly, two sous vide pork shoulder pieces, and one braised pork shoulder. Each one was a little piece of pork paradise. The braised belly had this amazing smoky thing going on, the sous vide soaked up the broth like a sponge, and the braised shoulder was meaty and tender.
The noodles were thin and flat, perfect for clinging to that delicious broth. And those menma? Stringy and soft, a nice surprise from the usual crunchy stuff. If I'm being honest, the wontons were a bit forgettable. Next time, I'm going for the Char Siu Shio Ramen. More pork, less wonton - sounds like a win to me.
One last thing - the service here is top-notch. From the cheerful "Irasshaimase!" when you walk in to the heartfelt "Arigatougozaimasu!" as you leave, you feel taken care of. They even offer hair ties for us long-haired folks. It's those little touches that make a place special, you know?
Next time you're in Shinjuku and need a ramen fix, skip the usual spots and head to Menya Sho. And if you try something other than the Tokusei Shio Ramen, let me know.
I stumbled upon Sasaki Seimenjo on a lazy Saturday afternoon, about a 15-minute walk from Nishi-Ogikubo station. It's a bit off the beaten path, but trust me, it's worth the trek.
This place is tiny - just a counter with 8 seats - but it packs a punch. The moment you slide open the door, you're hit with the aroma of soy sauce and chicken broth. It's like a warm hug for your nose. I went for their signature dish - the Tokusei Shoyu Ramen. The broth is a work of art, a chicken chintan (clear soup) made with a blend of four different salts from around the world. It's light but packed with flavor, the kind of soup you want to drink to the last drop.
The noodles are something special too. They're thin and flat, made with whole grain flour. They've got this great texture that pairs perfectly with the delicate broth.
But let's talk about the star of the show - the chashu. Sasaki doesn't mess around here. You get three different types: roasted pork belly, sous vide pork shoulder, and braised pork shoulder. Each one is a little piece of pork paradise.
One thing I love about Sasaki is the attention to detail. They offer hair ties for long-haired folks (a godsend in the summer heat), and there's a bib at your seat to protect your clothes from splashes. It's these little touches that make you feel taken care of.
Now, fair warning - this place can get busy. But don't let that deter you. The line moves quickly, and the staff are efficient and friendly. Plus, it's a great chance to chat with other ramen enthusiasts while you wait.
Pro tip: If you're feeling adventurous, try their tsukemen. The dipping broth is intense and flavorful, perfect for coating their thicker noodles.
Let me tell you about Iruca Tokyo, a ramen joint that's causing quite a stir in Roppongi.
First things first: be prepared to wait. I'm talking anywhere from 30 minutes to 2 hours, depending on when you show up. But trust me, it's worth it. Pro tip: arrive about 30 minutes before opening if you want to snag a spot in the first seating.
Now, let's talk about the star of the show - the ramen. Their signature dish is the Special Porcini Shoyu Ramen. It's a bowl of pure umami magic. The broth is clear but incredibly complex, with layers of flavor that'll make your taste buds do a happy dance. And that little dollop of truffle paste on the side? It takes everything to another level.
But here's the kicker - don't just dump the truffle in. Try the broth as is first, then slowly incorporate the truffle. It's like watching a flavor explosion in slow motion.
The Yuzu Shio Ramen is another standout. It's lighter and more refreshing, perfect for those sweltering Tokyo summer days. One thing that sets Iruca apart is the variety of meats in each bowl. You've got tender chicken, juicy duck, and melt-in-your-mouth pork. It's like a meat lover's dream come true.
Now, a word of warning: this isn't your typical laid-back ramen joint. The staff can be a bit... intense. They've got strict rules about photography and how long you can linger over your bowl. It's all in the name of efficiency, but it can feel a bit rushed if you're not prepared for it.
Prices are on the higher side for ramen, around 2000 yen for a special bowl. But considering the quality and the Michelin nod, it's not outrageous. Oh, and it's cash only, so come prepared.
Bottom line: if you're a ramen enthusiast looking for something that pushes the boundaries of what ramen can be, Iruca Tokyo is a must-visit. Just bring your patience, your cash, and your appetite. And maybe leave the camera at home.
Menson RAGE is a ramen joint that's as cool as it sounds.
First off, forget everything you think you know about ramen shop decor. RAGE looks more like a hip café than your typical noodle joint. Think Supreme stickers, comic posters, and rock music playing in the background. It's like they took a slice of Tokyo's youth culture and stuffed it into a ramen shop.
The star of the show is their signature Shamo Soba. It's a chicken-based ramen that'll knock your socks off. The broth is clear but packed with flavor, striking that perfect balance between light and rich. And the noodles? They're thin, straight, and have just the right amount of chew.
But here's where it gets interesting. They don't just give you one type of chashu - oh no, you get three. There's the standard chashu, a low-temperature cooked version, and a chicken chashu. It's like a meat lover's dream come true.
If you're feeling adventurous, try their Niboshi (dried sardine) ramen. It's got a stronger, more intense flavor that might just blow your mind.
One thing to note - this place can get busy. Like, really busy. I've seen lines forming well before they open. But don't let that deter you. The staff are efficient, and the line moves pretty quickly.
Oh, and if you're a veggie, they've got you covered too. Their vegan ramen is supposed to be killer. Prices are reasonable for the quality you're getting. Expect to pay around 1000-1500 yen for a bowl.
This isn't your average ramen shop - it's a Michelin Bib Gourmand recipient that's been quietly revolutionizing the wonton game for years.
I'd heard whispers about Yakumo's legendary wontons for months before I finally made the trek. Even on a Tuesday afternoon, there was a line snaking down the street. Pro tip: arrive early or be prepared to wait. I've seen lines form up to an hour before opening, especially on weekends.
Once inside, you're greeted by a sleek, minimalist interior. It's all clean lines and muted tones, with a U-shaped counter that seats about 11 people. The open kitchen lets you watch the chefs work their magic, moving with a precision that's almost like watching a ballet.
Yakumo offers two main types of broth: white and black. The white is a delicate, clear soup that's deceptively flavorful. The black, on the other hand, has a richer, more intense soy sauce base. Can't decide? Go for the mix - it's the best of both worlds.
I opted for the special white wonton ramen, and it was a revelation. The broth is a masterclass in balance - light yet deeply satisfying, with layers of flavor that unfold with each spoonful. It's the kind of soup that makes you close your eyes and savor the moment.
The wontons are where Yakumo really shines. Each bowl comes with a mix of shrimp and pork wontons. The shrimp ones are plump and juicy, with a satisfying snap to them. The pork wontons are little parcels of joy, packed with flavor and perfectly seasoned. The wrappers are delicate, almost translucent, allowing the fillings to shine.
One thing that sets Yakumo apart is their attention to detail. Every bowl is meticulously crafted, from the arrangement of the toppings to the temperature of the broth. Even the menma (bamboo shoots) and green onions are perfectly cut and placed.
Price-wise, Yakumo is reasonable for the quality you're getting. A basic bowl starts around 1000 yen, with special bowls going up to about 1500 yen. Given the Michelin nod and the quality of ingredients, it's a steal.
I first visited Seijo Seika on a chilly autumn evening. Despite arriving after the dinner rush, there was still a short line outside. The shop is small, with just six counter seats, but the turnover is quick.
The star of the show here is their shio (salt) ramen. Now, I know what you're thinking - salt ramen sounds bland, right? Wrong. Seijo Seika's salt ramen is a masterclass in subtlety and balance.
The broth is clear but intensely flavorful, made with a blend of chicken, fish, and seafood. It's light enough that you can finish the bowl without feeling weighed down, but satisfying enough to hit the spot. There's a faint aroma of yuzu that adds a lovely citrusy note.
The noodles are thin and straight, with just the right amount of bite. They're made in-house and pair perfectly with the delicate broth. Toppings are simple but high-quality - a slice of chashu that's more akin to ham than typical ramen pork, some menma (bamboo shoots), and a sprinkle of green onions.
While the salt ramen is the main attraction, don't sleep on their shoyu (soy sauce) ramen. It's equally well-crafted, with a deeper, richer flavor profile. One thing that sets Seijo Seika apart is their attention to detail. The soup is served in a Yukihira pot, which keeps it piping hot throughout your meal. It's a small touch, but one that shows how much thought goes into every aspect of the dining experience.
Pro tip: If you're extra hungry, order the meat bowl set. It's a small bowl of rice topped with tender, flavorful pork - the perfect complement to your ramen. Seijo Seika has earned a spot in the Michelin Guide's Bib Gourmand category, and it's easy to see why. It's the kind of place that reminds you how something as simple as salt ramen can be elevated to an art form.
We've covered some solid ramen spots in Tokyo, but there's a lot more out there. Tokyo has thousands of ramen shops, from old-school joints to new places trying different things.
If you're visiting Tokyo, don't just stick to these recommendations. Try a few different styles of ramen. Hit up a shop that looks interesting, even if it's not famous. Sometimes the best bowls come from places you've never heard of.
Remember, ramen preferences are personal. What I like might not be your thing. So explore, try different spots, and find what you enjoy. But if you enjoyed these recommendations and you want to see more of my reviews, check out these other articles:
Which ramen are you going to try when you go to Japan? Send me a message and let me know!
Kelly Browning is a design enthusiast and avid traveler who’s fallen head over heels for Japan. With an advanced degree in architecture and over 12 years in the fashion industry, Kelly’s career took her around the world, but it was Japan that truly captured her heart. Now, through a blog, newsletter, and YouTube channel, Kelly aims to inspire others to explore the beauty of Japan.
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