Whether you’re on a business trip or you’re in Tokyo for the weekend, there’s no better way to take in the sights and sounds of the city than by enjoying a nice bowl of ramen. But with so many different styles to choose from, it can be difficult to know where to start.
Known as the king of tonkotsu ramen, Ichiran is one of the most popular ramen restaurants in Japan. It’s a must-try if you’re planning a trip to Japan. You’ll be rewarded with hearty tonkatsu broth, thick red sauce, and a whole lot of flavor. You’ll also be impressed by the quality and affordability of Ichiran ramen.
Ichiran ramen may have started as a food stall in Fukuoka, but it is now a popular chain of restaurants. There are currently about 80 Ichiran shops across Japan, including the flagship store in Tokyo’s Shibuya district. The chain is also expanding overseas. In March 2018, Ichiran opened a branch in Midtown Manhattan.
Located in the northern part of Tokyo, Nakiryu is one of the top ramen restaurants in the city. In addition to tantanmen ramen, the shop offers shoyu ramen as well.
Nakiryu has become popular with locals and foreigners alike. The shop is open from 11:30 am to 3 pm for lunch and dinner. During lunchtime, there is a long line out the door. However, the queue is cut off once the lunchtime capacity has reached.
Nakiryu is not a traditional ramen restaurant. It has a modern industrial feel with exposed pipes, a white wall, and counter-seats. It does not accept reservations. However, it does have a vending machine that accepts coins and orders tickets.
Known for its spicy miso ramen, Kikanbo is a must-visit destination for spicy ramen lovers. They have mastered the art of spicy ramen and have a variety of levels to choose from.
Kikanbo’s signature devil ramen combines miso with two secret blends of spices. The chili pepper is a mouth-numbing Sichuan pepper. It’s not as spicy as some ramen shops, but this spicy miso ramen is unique. It also features fried bean sprouts and coriander.
The ramen noodles have firm inner edges. The broth is thick and rich, and the fish soup adds an earthy flavor. There are also additional toppings available. The Original Ramen costs 800 yen (about $7.25), the Premium Ramen costs 1,050 yen (about $9.51) and the Onimashi costs 150 yen (about $1.70).
Kikanbo also offers a variety of spicy dishes. The Onimashi is one of the hotter options and some customers like the more spicy flavors. The numbing level can also be adjusted.
Located in Oji, Tokyo, King Seimen ramen is a member of a group of popular ramen shops in Japan. The noodle shop is owned by the Koike Group.
The shop features adventurous broths and hand-made noodles made from 100% Japanese flour. The broth is made from vegetable stock, high-quality soy sauce-based seasonings, and ginger confit.
The menu features a lot of bowls that are photogenic and perfect for taking pictures. King Seimen has won Bib Gourmand for two years in a row. Its signature is a spicy red Ajitama soft-boiled egg.
The ramen uses a light white shoyu base tare, which is infused with kombu stocks. The tare has high salinity and is similar in vibe to darker shoyu tare. This tare is combined with fish stocks and oysters for a complementary flavor.
Whether you are visiting Japan for the first time, or have visited before, there is plenty of great Tsuke-men ramen near Tokyo. Here are some of the best places to get a great bowl of tsukemen.
Tsukemen is a type of ramen where you eat noodles separately from the soup. Most shops let you choose the size of the portions you would like. They also have several different styles of broth available. The soup is generally very rich.
Tsukemen originated in Tokyo in the 1960s. It became popular during the new school ramen movement. It was invented by Kazuo Yamagishi, a restaurateur. He used high-quality dried fish broth as the base and added chicken bones, pork bones, and vegetables to make the soup rich and flavorful.
Among the many ramen shops in Tokyo, there is one that is known for its Shio Ramen. Machida Shiruba Shio Ramen Shinka is a Tokyo ramen Hyakumeiten, and it has been serving delicious Shio Ramen for many years.
The restaurant has two locations in Machida. Shio Ramen is a specialty at both. The shio tare (salt) is hand selected from around the world, and pairs well with a light chicken broth.
Taichi Kurosu is a ramen chef who specializes in using choice ingredients in his recipes. He uses Oyama chickens from Shimane Prefecture, as well as a blend of eight soy sauces.
Shio ramen is characterized by a clear yellow color and a salty flavor. It is commonly topped with a simple topping such as a roasted tomato. The broth is usually made with chicken or pork broth, as well as seaweed.