Tokyo

A soup with an unparalleled concentration topped with flavorful, homemade extra-thick noodles. Taste this niboshi dried sardine based culinary delight.

Serving some of the best homemade noodles in Tokyo, this shop is one of the most famous within the area. Those looking to try some fish-based tonkotsu broth filled bowls, this is a must-try.

Tonkotsu ramen, made by boiling pork bones for long hours until the broth is creamy, has become a worldwide hit. Try some of the best shops in Tokyo in our ongoing ramen series.

For those seeking to try a true Tokyo style tonkotsu ramen, look no further than Menya Shono. Located near Ichigaya station, patrons can enjoy a bowl of a pork bone seafood broth – simmered to perfection over the course of two days – coupled with homemade noodles freshly made every day. Menya Shono also has signature monthly specials that uses seasonal ingredients and cooking methods, giving both regulars and first timers something unique to try upon their visit.

Most known for its NiboNiboCino - a fusion dish featuring dried sardines extracts and Italian pasta. Stop by to try out their infamous NiboNiboCino that can be found nowhere else in the world.

Only a short walk from Akebonobashi Station (Toei), you will find Abura Soba Senmonten GACHI – an abura soba (oil-based soupless ramen) joint by the MENSHO group. Here, customers can enjoy hearty bowls of freshly made noodles accompanied by artisan-made fresh Kadocho soy sauce from Wakayama Prefecture, and thick white sesame oil which is said to have health benefits such as reducing neutral fats, suppressing the accumulation of body fat, preventing blood clots, lowering blood pressure, and preventing aging.

Noodle Stand Tokyo opened on 1 September 2017. Their concept is "ETHIC & RAMEN" - to enjoy tasty noodles without concerns. They show the origin of all ingredients, and avoid the use of artificial flavoring-children, elderly, anyone can enjoy their ramen. Ethical Ramen=delicious and happy. Noodle Stand Tokyo strives to create a bowl that could bring smiles to all over the world.

Mazesoba, soupless mix-em-up noodles, have gained popularity on the ramen scene in recent years. Skip the soup and focus on the noodles and toppings at some of these mazesoba shops in our ongoing ramen series.

Newly opened in 2020, Rameya Shima is most known for its tsukemen with a seaweed broth. Be sure to go early as their ramen often sells out around noon.

Thick cold noodles served with an intense ramen broth have been all the rage for the past decade. Start dipping into our ongoing ramen series.