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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.

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.

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.

An introduction to some of Japan’s much loved traditional confectionery.

Miso, made from fermented soybeans, is a natural match for rich ramen soups. Salty and a bit funky, dive into the world of miso ramen in our ongoing ramen series.

Shoyu ramen is the most traditional style of Japanese ramen. Bone broth is flavored with soy sauce for an intense but satisfying bowl of comfort food. Explore shoyu ramen in our ongoing ramen series.

Sake cups are a big part of enjoying this traditional beverage and come in all shapes and sizes. This time, we will be talking about the classic masu.

Though simple-sounding in concept, Shio ramen packs more of a flavorful punch than one might think. Discover the complexity of salt-based ramen in this first installment of our new ramen series.

The joys of enjoying Japanese sake are not only thanks to its diversity and superb flavors but also because of the variety of vessels in which it is served. With each cup and design having its own story, let's start with Kutani ware.

On March 27 and 28 2021, SENPAI JAPAN and JAPAN RAIL CAFÉ TOKYO whisks foreign nationals away to the north of Honshu with a comprehensive showcase – introducing the best of Tohoku’s six prefectures.