The Ultimate Ramen Guide in Tokyo, Japan

Introduction to Ramen

Ramen is a noodle soup dish that has become one of Japan’s culinary staples. In this blog, we'll explore everything you need to know about ramen, including its origins, ingredients, and where to eat it.

Although there are over 32,000 ramen restaurants in Japan today, the dish itself isn't traditional. It was introduced to Japan in 1859 through Yokohama's Chinatown during a tumultuous period when Japan was opening up to the world after Commodore Perry's arrival. A significant milestone for ramen occurred in 1958 when Momofuku Ando invented instant ramen. This breakthrough made ramen both accessible and affordable to a wider audience, boosting its popularity in Japan and globally.

Over time, ramen evolved to suit Japanese tastes and ingredients. Local broths were created using components such as kombu (kelp), katsuobushi (dried bonito flakes), and pork bones, leading to the emergence of regional variations, each offering a unique taste experience.

There are four main types of ramen based on the flavor of the soup: Shio (salt), Shoyu (soy sauce), Miso (fermented soybean paste), and Tonkotsu (creamy pork bone broth). Ramen shops often specialize in one or two of these soup bases, creating distinct and delicious variations.

Regional Ramen

Different regions in Japan are famous for their specific types of ramen. Sapporo, located on Hokkaido island, is renowned for its miso ramen. Sendai and Kagoshima are also referenced when talking about this tasteful soup broth.

Kyushu in the south is known for its rich Tonkotsu ramen while Hakodate in Hokkaido is known as the representative region of Shio ramen.

Shoyu ramen varies greatly across different regions of Japan, each incorporating unique local ingredients. Examples include Asahikawa Ramen from Hokkaido, Kitakata Ramen from Fukushima, Takayama Ramen from Gifu, Onomichi Ramen from Hiroshima, and Yokohama-iekei Ramen, which combines Tonkotsu soup (pork broth) for a richer, greasier flavor.

Tokyo is home to Shoyu ramen, typically made with pork or chicken bones, though you can find nearly every type of ramen and many original versions there.

Shin-Yokohama Ramen Museum

If you’ve got an itch for trying all these different types of traditional ramen, we recommend paying a visit to The Shin-Yokohama Ramen Museum. The museum features an exhibition area on the first floor that educates visitors on the history and culture of ramen. Here, guests can also participate in a ramen making experience class where they can learn the traditional Chinese method of noodle-making. Admission fees are 450 yen for adults and 100 yen for children and seniors, with discounted rates for groups. The museum operates from 11:00 AM to 9:00 PM on weekdays and from 10:30 to 9:00 PM on holidays.

Located a short 5-10 minute walk from Shin-Yokohama Station, it offers a convenient and immersive experience for all ramen enthusiasts.

If you are interested in taking a day trip to Yokohama to satisfy your ramen cravings, we recommend you use a luggage transfer service to take care of your baggage. To get to the Shin-Yohama station from Tokyo, you can take the Tōkyū Line in Shibuya station and change to the Tōkyū Shin-Yokohama Line in Hiyoshi Station, ride for 2 stops and you’ll arrive in around 48 minutes to the museum. Alternatively you could take the Shinkansen, which has some luggage restrictions.

When traveling from Tokyo to Yokohama, consider booking with LuggAgent, the only luggage delivery service able to ship your luggage before 9AM the same day. This way you don’t have to feel pressure to stay in the region for longer and move on to your next destination the next day.

Best Ramen Restaurants in Tokyo by Type

Shoyu Ramen 醤油ラーメン

One of the earliest and most traditional styles of ramen is Tokyo Shoyu Ramen. The first shoyu (soy sauce) ramen was served in 1910 at Rairaiken in Asakusa. Shoyu, along with shio (salt), is one of the oldest ramen broths. Tokyo Shoyu Ramen is considered the prototype of ramen and remains especially popular in the Kanto region. While pork bone broth (tonkotsu) has gained popularity, shoyu ramen is still regarded as the standard in Tokyo.

Tokyo Shoyu Ramen has a comforting and nostalgic flavor for many Japanese. The broth, typically made from pork or chicken, is lighter than its tonkotsu or miso counterparts but rich in umami. It is often enhanced with soy sauce, giving it a savory yet not overly heavy taste. The broth remains clear and does not boil fully, preserving its quality and flavors.

Jyunteuchi Daruma (純手打ち だるま)

Source: Google Maps

Jyunteuchi Daruma is a restaurant renowned for its classic shoyu ramen ever since it opened its doors to the public in 2018. Daruma brings the chewy, store-made thick noodles and combines it with its take on classic shoyu ramen soup. The ramen shop is one minute away from the Nakano-fujimicho Station and is open from 11:30 AM to 3 PM.

Tsuta (蔦) Soba Noodles

Source: TimeOut

The world's first Michelin-starred ramen restaurant, is renowned for its unique ramen featuring black truffle puree. The average price for meals is around 2,400 yen. Shop hours are 11:00 to 3:00 PM for lunch and 5:00 PM to 8:00 PM for dinner, Thursday to Monday. On Tuesdays, it is open only for lunch and is closed entirely on Wednesdays. Due to its popularity, expect to queue and follow specific line etiquette, especially since it's located near a residential area. To get there, drop by the Yoyogi-Uehara Station of the Chiyoda Line, and walk for 7 minutes.

Miso Ramen 味噌ラーメン

Originating from Hokkaido, it is considered one of the youngest ramen broths, developed in the 1960s. It is made with chicken or pork bones and miso, a paste made from fermented soy sauce and sea salt, which makes the dish very digestible (numerous fermentations positively affect gut microbiota). The resulting liquid is clear and yellowish, depending on the type of miso used.

Santora (三ん寅)

Source: Google Maps

When it comes to Sapporo-style Miso Ramen, two standout names are Junren and Sumire, who have dominated the scene for over 60 years.Many aspiring ramen chefs have trained under these masters, with some going on to open their own shops. One such shop to have received this prestigious distinction is Santora. Santora's Miso Ramen offers a rich, flavorful experience, distinguished by its unique, slightly less oily texture compared to other ramen styles.

To avoid long waits, it's advisable to arrive 30 minutes before opening, as lunch peaks, especially on weekends, can extend up to 2 hours. Santora is open daily from 11:00 to 3:00 PM for lunch and 5:30 to 8:00PM for dinner, though they close during holidays such as New Year’s and Golden Week. Be sure to check their Twitter for the latest updates on their schedule.

To get there, head to Tokyo's Minato Ward and make your way to the Edogawabashi Station on the Yurakucho Line (Y). From there, it's a 5-minute walk to the restaurant.

Ooshima (大島）

Source: Ooshima

Oshima, located near Funabori Station of the Shinjuku Line in Edogawa City on Tokyo's east side, is renowned for serving some of the best miso ramen in Tokyo as per its ranking on Ramen DB, a popular ramen review site. Also run by a Sumire-alumni, their ramen features a thick, well-balanced soup made from pork bones, fish, and vegetables, complemented by high-grade miso and pork lard. It follows the same schedule as the previous restaurants, but having Mondays as the day-off.

Shio Ramen 塩ラーメン

One of the earliest known varieties of ramen and one of the oldest methods of preparing or flavoring ramen. Known for its salty taste, it is typically made with a chicken and pork-based broth. Sometimes, it includes a significant amount of seaweed, so if you have issues with sodium, it’s best to avoid it. The broth usually has a clear and yellowish color.

Shinka (進化)

Source: TimeOut

Located in Machida, Shinka (進化) is widely regarded as serving the best Shio ramen in Tokyo. Their signature Shio ramen features a delicate blend of five types of salt and a rich, free-range chicken broth. Shinka also offers niboshi ramen, which is more intensely flavored with dried sardines and a pork bone base. Despite being a bit out of the way, about 30 minutes by train from Shinjuku Station, Shinka is a must-visit. The restaurant is open from 11:00 AM to 3:00 PM and 6:00 to 9:00 PM, with Sundays from 11:00 AM to 5:00 PM, and is closed on Mondays.

Menya Sho (麵屋翔)

Source: Tabelog

Menya Sho, located in Shinjuku, is famous for its exceptional chicken-centric Shio ramen which blends four types of salt from France, Mongolia, Italy, and Japan. The ramen is beautifully crafted and adorned with a variety of toppings delivering a delightful mix of flavors and textures.

If you’re a first-time visitor, Menya Sho is extremely foreigner-friendly, offering menus and ticket machines in English, making it a welcoming spot for travelers worried about language barriers. The restaurant is just a 12-minute walk from Shinjuku Station and even closer to Nishi-Shinjuku Station on the Marunochi Line. However, for those coming from other areas, getting off at Okubo Station on the Sobu line can reduce your walk.

Menya Sho is open on Tuesdays, Wednesdays, and Fridays from 11:30 AM to 2:30 PM and from 6:30 to 9 PM, and on weekends from 11 AM to 3 PM. It is closed on Mondays, Thursdays, and national holidays.

Tonkotsu Ramen 豚骨ラーメン

Tanaka Shoten (博多長浜らーめん 田中商店)

Source: Japan News

If you are looking to satisfy some late night ramen cravings then, Hakata Nagahama Tanaka Shoten offers a truly rich and authentic tonkotsu (pork bone) ramen experience for you. Boasting a broth that's boiled for three days using only pig’s head, their ramen has a distinct flavor and smell that fills the restaurant. The noodles are classic Hakata/Nagahama style, customizable in firmness, and the bowl is topped with green onions from Hakata, wood ear mushrooms, optional runny egg, fatty pork belly, and a unique seaweed sheet.

The shop is located in Adachi City, Tokyo, and is a bit farther from central Tokyo, taking over an hour including a walk from Rokucho station. It's open at night from 6>00 PM to 4:00 AM, making it the perfect ending to a long-day of exploring Tokyo.

Kyushu Jangara (九州じゃんがら)

Source: TripAdvisor

If you find the last option hard to reach, another ramen restaurant that offers the best of Hakata tonkotsu is the ramen chain Kyushu Jangara. This ramen shop, originating from Fukuoka, has over six different ramen options. The thin, firm noodles are a signature of Hakata ramen, and the bowls come topped with delicious additions like pork belly, sesame, leeks, and kikurage mushroom, with free refills of mustard greens and pickled ginger available on the counter.

Kyushu Jangara has several branches in Tokyo, each offering a slightly different menu and atmosphere. The Akihabara location, while small, provides an intimate ramen experience, while the Nihonbashi branch is more spacious. The restaurant is popular, often with lines during meal times, but it’s well worth the wait. Opening hours vary by location, with Akihabara open from 10:30 AM to 11:30 pm (9:30 AM on weekends and holidays), and Nihonbashi open from 10:45 am to midnight (10:00 am on weekends and holidays).

Enjoy Tokyo Ramen as soon as you arrive in Japan

Overall, each type of ramen, from Tokyo's classic shoyu to Kyushu's rich tonkotsu, offers a unique taste experience. As we previously mentioned, many of these shops close at approximately 3PM and reopen until 5:00 or 6:00 PM.

With convenient luggage transfer services like LuggAgent, you can easily enjoy all the ramen in Tokyo right as soon as you arrive in Japan. We take care of your luggage, whether it is from Narita to Tokyo or from Haneda to Tokyo, and make sure it arrives at your hotel no later than 9 PM the same day. So what are you waiting for, go and get a taste of Tokyo ramen today, itadakimasu!