Tokyo is a ramen lover’s paradise. From hole-in-the-wall shops to Michelin-starred restaurants, the city offers an array of ramen styles to suit any palate. Tonkotsu, shoyu, shio – the broth possibilities are endless. And the noodle varieties even more so, from thin to thick, curly to flat. In this article we talk about Tokyo Best Ramen Joints In 2024-A Noodle Lover’s Guide.
With so many options, deciding where to get your noodle fix in Tokyo can be overwhelming. To help, here is a guide to 12 of the top ramen joints that are not to be missed. Prepare your chopsticks and get ready to slurp!
Menya Itto – Creamy Tsukemen in an Unlikely Location
Located off the beaten path in Higashishinkoiwa, Katsushika ward, Menya Itto specializes in tsukemen – ramen with dipping noodles. Its intense broth is made from pork bones and dried fish, turning out creamy and rich with a subtle sweetness. Perfectly thick noodles make for the ultimate hearty dip. For tsukemen addicts, it’s worth the trek.
Nagi Shinjuku Golden Gai – Late-Night Niboshi Ramen
Nestled in the neon-lit lanes of Golden Gai, an area famed for its nightlife, Nagi stays open until 5 a.m. Specializing in niboshi ramen featuring a broth made from dried sardines boiled for 12 hours, it has a uniquely full-bodied flavor. Toppings like chashu pork, bamboo shoots, and nori complement the intense base.
Mutekiya – Tonkotsu Ramen Loved By Locals and Visitors
Mutekiya’s outlet in Ikebukuro is always buzzing with locals and tourists alike. Famed for its rich tonkotsu broth cooked for hours from pork bones, it has a wonderfully thick and creamy texture. The soy sauce flavor pairs beautifully with the medium-thick noodles. Try the classic Honmaru-men – it’ll keep you coming back.
Konjiki Hototogisu – Michelin-Starred Shoyu Soba
One of only a handful of ramen restaurants globally to be awarded a Michelin star, Konjiki Hototogisu’s signature shoyu soba broth stands out for its complexity. Made from three different stocks – pork, wa-dashi and hamaguri clam – it has incredible depth of flavor. The shio soba, using Okinawan sea salt, is another must-try.
Kikanbo – Spicy Ramen That Packs A Fiery Punch
Located in Kanda, Kikanbo caters to spice lovers with its tantanmen ramen featuring a signature broth made with a fierce blend of chili peppers and sansho peppers. Alongside the heat are toppings like charcoal-infused bean sprouts, fatty pork, spring onions and baby corn. Go for the Oni Spice level only if you dare!
Ginza Kagari Honten – Velvety Tori Paitan In An Upscale Area
Tucked away in a Ginza side street, Kagari Honten is famed for its lusciously thick tori paitan broth made by simmering chicken carcasses for hours. Served with fresh vegetable toppings like baby corn, radish and pumpkin, it’s a lighter but no less satisfying ramen experience. The location in Tokyo’s upmarket Ginza district also adds to its appeal.
Nakiryu – Michelin-Starred Spicy Sesame Ramen
The second Michelin-starred establishment on this list, Nakiryu near Otsuka Station attracts long queues for good reason. Its tantanmen features an intensely flavored sesame and spice-infused broth that combines wonderfully with the springy noodles. Be prepared to wait, but it’s worth it to enjoy one of Tokyo’s finest ramens.
Tsukemen Gonokami Seisakusho – Super Thick Noodles Meets Seafood Broth
In Shinjuku, Tsukemen Gonokami Seisakusho is focused squarely on tsukemen. The standout is its thick, chewy noodles served separately with a rich seafood and pork bone broth for dipping. Customize your ramen hardness too. Due to its popularity, some waiting is expected so it’s best to go early or late.
Toripaitan Kageyama – Creamy Chicken Paitan In Ikebukuro
Another chicken paitan specialist, Toripaitan Kageyama’s signature is its wonderfully creamy broth made by long-simmering chicken and vegetables. Served with tender chicken slices and fresh vegetables like baby corn and radish, it’s the ultimate comforting dish. Located in Ikebukuro, it’s the perfect spot to warm up.
Sugoi Niboshi Ramen Nagi – Traditional-Style Ramen In Shinjuku
Found along Shinjuku’s iconic Memory Lane, Sugoi Niboshi Ramen Nagi is all about pure, intense niboshi ramen flavors served in a traditional-style setting. Its broth features dried sardines boiled for hours into an opaque, rich soup. A mix of curly and wide flat noodles adds fun textures. An authentic experience in a historic part of town.
Butamen Kenkyujo – Meaty Tsukemen In Nihonbashi
In Nihonbashi, Butamen Kenkyujo plays up strong meat flavors in its ramen. Its tsukemen, featuring separately served noodles and broth, is a must-try. For something spicy, go for the green curry maze-soba noodles. Whichever you pick, expect intense umami flavors in every slurp.
Bubuka – Thick, Fatty Noodles In Kichijoji
In the hip Kichijoji area Bubuka is known for abura soba – ramen with thick, chewy noodles flavored with oil and fat. Its cloudy white pork broth provides a rich base, topped with hand-grilled pork slices. Customers love its hearty, stick-to-your-ribs quality.
How To Make The Most Of Tokyo’s Ramen Culture
From tantanmen to tonkotsu, Tokyo ramen is diverse but the experience of eating it shares common elements. Here are some tips to get the most out of your ramen adventures:
- Order tickets from vending machines – it’s faster and adds to the uniqueness
- Try the array of broths – shio, shoyu, miso and more
- Choose your noodle thickness – customize to your texture preference
- Savor the toppings – chashu, egg, nori etc. bring complexity
- Don’t be afraid to slurp – it cools the noodles and enhances flavor
- Come at off-peak times or be prepared to wait in line
- Ask for recommendations – ramen chefs love sharing their creations
So grab some small yen notes, ready your chopsticks and open wide – Tokyo ramen awaits. From the traditional to the creative, a perfect bowl tailored just for you is never far away. I sincerely hope you find this “Tokyo Best Ramen Joints In 2024-A Noodle Lover’s Guide” article helpful.