The 16 Top Ramen Shops in Tokyo

King Seimen is part of a growing family of popular ramen establishments in Tokyo, which also includes Nishino and Purejidento. While all their locations are worthy of attention, King Seimen particularly shines with its homemade noodles and some of the most delightful wontons in the city. Be sure to try your bowl with both pork and shrimp wontons, which are also fantastic on their own in a wonton soup without noodles.

Kikanbo is a beloved spot for those who crave heat, famous for its signature devil ramen. This fiery dish blends miso with two secret spice mixtures, delivering both heat and numbing sensations. Diners can select their desired intensity for each blend. First-timers should opt for the regular level (futsu futsu), while spice enthusiasts can challenge themselves with the devil level (oni mashi), featuring a unique house-made spice mix that includes Trinidad scorpion pepper. The flavor is intriguingly complex, with citrus undertones, but be warned—after a few bites, the heat becomes very real.

Every dish at Nakiryū comes highly recommended, but their unique take on tantanmen stands out. The base broth combines bones and oysters with subtle spices. While it isn’t as fiery as its Chinese counterpart, dan dan mian, the rich umami flavors truly shine through.

Yamaguchi was among the pioneers to elevate the kodawari concept. Their ramen focuses on chicken, using specialty breeds from Japan, making it ideal for those who prefer poultry over pork. The chicken-based broth is delicate and refreshing, while the sous vide chicken chashu topping is juicy, flavorful, and well worth ordering an extra portion.

While miso ramen is typically linked to Hokkaido, Hook offers a distinctive Tokyo-style version. It features white miso blended with bone broth, accompanied by thick noodles and moyashi bean sprouts. With such a beautifully simple dish, there's no need for elaborate menu options; the ramen is available in normal or spicy, and in regular or large sizes.

For years, Honda has garnered a loyal following for their house-made noodles crafted from Hokkaido flour. Their previous location on the Yamanote train line was somewhat inconvenient, but in April 2020, they relocated to the vibrant Akihabara district, just moments from the train station. Here, they continue to produce noodles on-site, achieving a firm, chewy texture that shines in every dish: from the sharp soy flavor of shoyu tsukemen, to the delicate taste of shio tsukemen, or the soupless tantanmen with a hint of spice.

Chef Taichi Kurosu is passionate about his craft. Even on his days off, he can be found working at different restaurants in Tokyo to gain insights into other culinary styles. This dedication is evident in his ramen; while the shio and shoyu dishes may appear straightforward, Kurosu employs top-quality ingredients like Oyama chickens from Shimane Prefecture and a unique blend of eight soy sauces. Each visit promises slight variations on the regular menu, alongside intriguing limited-time offerings like Hiroshima oyster ramen.

Shima quickly became a sensation after its 2020 launch. Patrons eagerly queued for their shoyu and shio ramen, but it was the konbusui tsukemen that truly captivated them. This latest tsukemen trend features cold noodles served in a bowl of rich konbusui (seaweed water), accompanied by a separate bowl of potent soy-based dipping sauce that delivers a burst of oceanic umami with each dip. If the texture of slimy tsukemen doesn’t appeal, stick with the shoyu or shio options.

Gonokami Seisakusho is just a short walk from the must-see Shinjuku Gyoen park. After exploring the garden, prepare to queue for their shrimp-infused tsukemen, which is definitely worth the wait. You can select from standard tsukemen, miso, or the popular tomato-style, which comes topped with a small dollop of pesto. Despite its Italian twist, it boasts rich Japanese umami flavors and a touch of sweetness from the shrimp.

Chef Matsumura Yasushi of Hachigo has spent most of his career in upscale dining, but at 55, he opened a cozy ramen shop in Ginza. The soup stock gains its salty depth from Parma ham, complemented by flavors from duck and shellfish. Unlike many ramen spots that rush you out, Hachigo invites guests to linger a bit longer with iced tea, contributing to its leisurely atmosphere and occasional long waits.

Tsuta holds the distinction of being the first ramen shop in Japan to receive a Michelin star, and its truffle-infused ramen lives up to that honor. The truffle essence enhances a broth crafted from three types of chicken bones, dried fish, and konbu from Hokkaido. Ramen master Onishi-san meticulously sources ingredients from across Japan: soy sauce from Wakayama, Hyogo, and Nagano, and eggs from Aomori. In late 2019, the shop relocated to a more accessible spot in Yoyogi Uehara, just a few train stops from Shinjuku or Shibuya. With an online reservation system that allows clever diners to avoid long waits, you can still chance it and drop by without a reservation.

Men Kurai takes a bold departure from traditional shoyu ramen. Their abura soba is served sans soup, putting the spotlight on hefty, hand-cut noodles drenched in a garlicky sauce mixed with oil. For an additional 100 yen, you can pile on roasted garlic bulbs, in case you crave even more garlic goodness.

Muginae frequently appears on lists touting the best ramen in Japan, whether compiled by international food critics or local enthusiasts. Chef Akihiro Fukaya adjusts his house-made noodles every morning based on the weather and the flour available, while every component of the shoyu ramen is carefully sourced from around Japan. Even the donburi bowls are handmade by a local craftsman.

Miyamoto’s tonkotsu gyokai tsukemen is visually impressive. The thick pork broth is enhanced with dried fish powder, transforming it into a rich, gravy-like sauce served alongside chilled, thick wheat noodles for dipping and slurping. It’s a robust meal, especially featuring two types of pork: sous vide pork shoulder and tender stewed belly.

Kohaku features littleneck clams sourced from Lake Shinji in Shimane Prefecture, mixed with other seasonal shellfish. The result is a golden shio ramen infused with delicate shellfish flavors, complemented by a sous vide slice of pork shoulder that adds both flavor and visual contrast.