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.
Authentic Sapporo style ramen made from the hands of a chef with over 12 years of experience. Visitors can enjoy thick, hot and easy-to-eat ramen with a pronounced miso flavor.
Only a short walk away from Ogikubo Station, visitors can enjoy delicious bowl of miso ramen, with a thick broth uniquely made from a combination of miso and chicken-feet. This shop's spicy miso is also highly acclaimed.
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.
The Pioneer of the Ramen Boom
Just around the corner of Nakano Fujimicho Station serving stand out bowls of shoyu (soy-sauce) based ramen made with freshly hand-pressed noodles.
Only a short walk from Ebara-Nakanobu Station, visitors can enjoy a classic Tokyo-style ramen at this quaint shop with over a decade of experience.
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.
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.