A Guide to Popular Ramen Shops in Japan: Types of Ramen and Famous Tokyo Spots All in One Place

Text and photos by /MATCHA

One of Japan’s representative cuisines—“ramen.” The variety and styles are simply overwhelming. This MATCHA article will clear up your questions and provide a detailed introduction to the different types of ramen, how to order, how to eat it, and recommended famous ramen shops in Tokyo. If you love ramen, this is an absolute must-read!

What Is Ramen?

Japanese noodles can be divided into the following three types: “soba (buckwheat noodles),” “udon (thick wheat noodles),” and “ramen.”

Although I tried to define “ramen” in a single sentence, the ways and types of eating ramen today are just too diverse. From hot to cold, with or without broth, or even ramen eaten like soba, the options are endless. This article will introduce you to the types of ramen, how to enjoy them, and famous spots. Wait until you visit Japan, and get the essence of delicious ramen!

Types of Ramen

Shio (Salt) Ramen

A type of ramen that features a refreshing flavor as its base. The broth is made by simmering chicken bones and seafood (such as flying fish, dried sardines, or dried bonito). The broth’s transparency is one of the key characteristics of this type of ramen.

Shoyu (Soy Sauce) Ramen

The soy sauce aroma and sweetness in the soup bring out a versatile flavor—it can be said to be the standard type of ramen. The broth is made using chicken bones and seafood, and some shops use pork bones as well.

Miso Ramen

A type of ramen where the shop adds homemade miso paste to the broth. There are many types of miso, such as roasted miso, white miso, red miso, soybean miso, barley miso, and rice miso. There are also many specialty shops that serve only miso ramen. The toppings on the ramen are also quite varied, including sweet corn, butter, stir-fried vegetables, and more.

Tonkotsu (Pork Bone) Ramen

A type of ramen with a broth made from simmered pork bones. Compared to other types of ramen, it has a unique flavor. Some people love it, while others may not. The flavor ranges from light to rich, so you can choose based on your preference. Additionally, there are ramen varieties that combine two broths, such as shoyu-tonkotsu and shio-tonkotsu. The noodles are usually very thin. Toppings often include chashu, menma, green onions, nori, ajitsuke tamago, and bean sprouts.

Tsukemen (Dipping Ramen)

“Tsukemen” refers to noodles that are briefly boiled, then cooled in cold water and placed in a colander or bowl. The noodles and thick soup are served in separate bowls—you dip the noodles into the soup to eat, hence the name “tsukemen.”

The thick soup comes in a wide variety of styles, including sour, sweet, or with fish powder. Tsukemen is usually served with thicker noodles and in larger portions than regular ramen. After finishing the noodles, you can ask the chef to replace the leftover soup with a fresh serving.

Toppings for Ramen

Chashu

A processed food made from fermented pork belly. It has a great texture and is one of the best ramen toppings. Many shops make their own chashu.

Menma

A dish made by roasting and boiling pork cuts such as pork belly or tenderloin, then prepared as a meat dish. Most are soy sauce-based.

Narutomaki

Known as the “swirl roll,” narutomaki is a fish cake processed from fish paste, featuring a spiral-cut design. Its name is said to come from the whirlpools in the Naruto Strait.

Negi

In western Japan, green “scallions” are used as ramen toppings, while north of Kanto, “long onions” are used.

Ajitsuke Tamago

A marinated egg. Typically, shops soak a soft-boiled egg in their own sauce to season it. The creamy texture of the yolk when you bite into it is utterly addictive.

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Beans that absorb sunlight and naturally germinate as they grow. Rich in nutrients such as vitamin C. In western Japan, slender bean sprouts are commonly used as a side dish; in the Kanto region and northward, thicker, springier bean sprouts are preferred.

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A side dish made with sweet corn kernels. It is mainly used in salt-flavored and miso ramen. This combination originated from Sapporo ramen.

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At the very end of making ramen, a thin slice of butter is placed on top. Originally a side dish for salt-flavored, miso, and Sapporo ramen, it has since become widely popular.

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Nori, a food made by drying seaweed. With its crisp texture and aroma, it is often used in sushi, etc. Rich in minerals and other nutrients.

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A type of seaweed that is melted into the soup as a side ingredient. It has an excellent taste and aroma, and high nutritional value. It is one of the ingredients beloved by the Japanese. Additionally, the stems of wakame seaweed are also used as ramen ingredients, offering a more noticeable chewiness.

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One of the indispensable side ingredients for pork bone ramen. Made by salting ginger, sun-drying it, and then pickling it in ume vinegar. Ginger is also used in foods like takoyaki, okonomiyaki, and yakisoba. It is one of the ingredients favored by the Japanese.

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A type of fungus that grows from spring to autumn in fallen trees and dead branches. Mainly popular in East Asian regions.

How to order ramen?

There are two ways to order: one is to order directly from the staff like in a regular restaurant, and the other is to buy meal tickets inside the shop. For tickets, there are vending machines in the store with menus for selection.

If you want to order more during your meal, some places allow cash additions while others only accept meal tickets from vending machines. Therefore, it’s quite important to decide what you want to eat before buying the ticket. Also, when eating pork bone ramen, adding an extra ball of noodles is called “tamanegi” or “kaedama.” Sometimes it is pre-bundled as part of a set meal, so be sure to check when ordering.

Bold subtitle: Key Points on How to Eat Ramen

There are basically no strict rules for eating ramen, but there are a few things to pay attention to and recommended ways to enjoy it.

Eat before the noodles get soggy

Once ramen noodles get soggy (over time, they absorb water and the texture worsens), so it's essential to eat them before they get soggy.

Slurping the noodles is totally OK

In Japan, it is said that making a “slurping” sound while eating noodles helps enhance the flavor of the broth. It’s also considered a compliment to the ramen chef.

Alternate between eating the noodles and drinking the soup

When you suck up the noodles, some soup comes with them. So don’t drink too much soup at once, because if the soup runs out too early, the noodles won’t taste as good.

Add seasonings to your liking

Shops usually provide a variety of seasonings and pickles on the table, such as pepper, chili oil, garlic, chili, vinegar, ginger, etc. Aside from customizing your side ingredients, you can also add seasonings as you eat. The taste will change accordingly.

Ramen shops where you can’t add more noodles

Most Hakata ramen allows you to add an extra ball of noodles. It’s best to add them when you’re about halfway through. So if you want more noodles, remember to leave some soup. For ramen shops that aren’t Hakata-style, you usually can’t add more noodles. So if you’re really hungry and want to eat more, it’s better to order a larger size at the start.

Tokyo’s Ramen Battleground ~ 10 Popular Shops in Ikebukuro

Tokyo is home to countless ramen shops. Among them, Ikebukuro, known as the "ramen battleground," has attracted many unique ramen shops from all over the country.

1. Miso-ya Seibee (味噌屋せいべえ)

Miso-ya Seibee has made special fine-tuned adjustments to its miso ramen, bringing out the flavor and sweetness of the miso itself to the extreme. Its ultra-rich broth is its biggest highlight. Before eating, stir the broth and toppings together to allow the miso to blend in more.

Address: 1-34-4 Nishi-Ikebukuro, Toshima City, Tokyo
Phone: 03-6907-0095
Official Website:http://www.misoya-seibee.com/

2. Ippudo

Ippudo, a popular tonkotsu ramen chain with branches overseas. The seating is designed like private booths, so you can enjoy your ramen without worrying about others watching. The menu only offers their signature tonkotsu ramen. When you sit down, you’ll be given a questionnaire-like form where you can customize the soup’s richness and noodle firmness, making it highly personalized. In Tokyo, there are also branches in Asakusa, Shinjuku, Shibuya, and more. For branches outside Ikebukuro, please check the official website.

Address: 1-39-11 Higashi-Ikebukuro, Toshima City, Tokyo, Sunshine 60 Building 2F
Phone: 03-3989-0871
Official Website:http://www.ichiran.co.jp/index_hp.html

3. Menya Rokkan-do (面屋 六感堂)

Menya Rokkan-do emphasizes ramen made without any seasonings, using only the natural umami of fish broth. In addition, their low-calorie ramen is another highlight, which once became a hot topic online. The soup contains Euglena, a nutrient-rich microalga with 59 types of nutrients, giving the broth a refreshing green color. The menu item “Shio Green Yuzu Sansei (Salt Green Yuzu Sansei)” is particularly popular in early summer.

Address: 2-57-2 Kosmo Higashi-Ikebukuro, Toshima City, Tokyo, 101
Phone: 03-5952-6006
Official Website:https://www.facebook.com/menyarockando/

4. Tori no Ana (鶏の穴)

In Ikebukuro, when people think of white broth ramen, Tori no Ana naturally comes to mind. The broth is made by boiling chicken bones until they are thoroughly tender, resulting in a milky white, clear soup paired with chicken thigh meat and chicken floss. It’s so delicious that you won’t want to stop eating.

Address: 1-39-20 Higashi-Ikebukuro, Toshima City, Tokyo, Keita Building 1F
Phone: 03-3986-2811
Official Website:http://torinoana.favy.jp/

5. Menya Chūhō (蒙古タンメン中本)

Menya Chūhō is practically a ramen shop made for spice lovers. There are basically three levels of spicy miso ramen to choose from. The standard version starts with a light red broth, and as the spiciness increases, the color gets deeper. Those who want to take on the challenge can keep going spicier. However, if you can’t handle spice, there’s also a salt-flavored ramen option—no worries. There are many branches in Tokyo outside Ikebukuro. For details, please see the official website.

Address: 1-12-15 Higashi-Ikebukuro, Toshima City, Tokyo, Kindai Building 1F
Phone: 03-5954-1123
Official Website:http://www.moukotanmen-nakamoto.com/

6. Spicy Miso Ramen Oni Kibō (辣麻味噌拉面 鬼金棒)

Oni Kibō is another miso ramen shop that focuses on spice. It recently opened a branch in Taiwan as well. The shop is known for its abundant toppings—you can add herbs, vegetables, and char siu. The spice levels are divided into five grades, ranging from “spicy” to “numbing.” Spice lovers must come and take on the challenge.

Address: 1-13-14 Higashi-Ikebukuro, Toshima City, Tokyo
Phone: 03-5396-4202
Official website:http://karashibi.com/index.html

7. Vegetable Soup Dip Ramen at Benzupota Tsuke'en Temple

The biggest feature of this ramen shop is its broth, which combines Western-style soup with Japanese dashi to create a new flavor. The Western-style soup uses ingredients such as potatoes, carrots, and onions, while the Japanese dashi is made with pork and kelp. There are two types of noodles to choose from. One is aromatic "germinated noodles"; the other is elastic "bouncy noodles."

Address: 2-48-4 Ikebukuro, Toshima, Tokyo
Phone number: 03-3985-6405

8. Mutekiya

Mutekiya is famous for its pork bone ramen. A super thick slice of char siu is piled on top of the noodles, yet it's so tender it can be cut with chopsticks—it’s a flavor you won’t forget after just one bite. It’s even better when paired with the shop’s fish and shellfish-flavored “chijimi.”

Address: 1-17-1 Minami-Ikebukuro, Toshima, Tokyo
Phone number: 03-3982-7656
Official website:http://www.mutekiya.com/

9. Taishoken

Taishoken is considered the originator of tsukemen (dipping ramen), and its signature dish is “Special Soba.” To maintain its unique taste, everything—from the broth to the char siu, noodles, and bamboo shoots—is made in-house. In addition to tsukemen, they also serve various classic ramen styles, such as Chinese-style soba.
Additionally, there’s a branch at Haneda Airport—don’t miss it if you’re passing through. For locations other than Ikebukuro, please check the official website.

Address: 2-42-8 Minami-Ikebukuro, Toshima, Tokyo
Phone number: 03-3981-9360
Official website:http://www.tai-sho-ken.com/top.html

10. Menya Hulu-lu

The philosophy of the owner of Menya Hulu-lu is “free-spirited”! As a result, the shop has a laid-back “Hawaiian” vibe. Even women dining alone can feel comfortable here, without the odd sensation of sitting between groups of men. The ramen comes in four flavors: soy sauce, salt, miso, and spicy stir-fried. According to the owner’s meticulous standards, the broth is made using water from Hawaii, staying true to the Hawaiian style. The shop has a ticket vending machine.

Address: 2-60-7 Ikebukuro, Toshima, Tokyo
Phone number: 03-3983-6455
Official website:http://www.hulu-lu.com/

Go Try Local Ramen

1. Hokkaido 0?? Hero Ramen

Ramen from Sapporo is one of Japan’s three major ramen styles. It’s generally made with pork bone broth. Unlike Fukuoka pork bone ramen, Sapporo ramen features a clear broth with added seasonings such as soy sauce, salt, and miso. The noodles are slightly thick, chewy, and springy. The toppings are also quite diverse, including stir-fried vegetables, corn, meat miso, wakame seaweed, and butter. There are even ramen varieties topped with crab.

2. Hokkaido 0?? Violet Ramen

Ramen in Hakodate is primarily salt-flavored. In the Hakodate area, “ramen” is sometimes referred to as “Chinese soba.” Salt-based sauce is added to pork bone or chicken bone broth, resulting in a light aroma. Through the clear broth, you can faintly see the slightly thick, springy straight noodles. Common toppings include char siu, bamboo shoots, green onions, spinach, corn, and gluten. Sometimes narutomaki (fish cake) is also added.

3. Hokkaido 0? Blue Sky Ramen

The Asahikawa region also commonly uses fish, pork bone, or chicken bone to make broth. However, Asahikawa ramen blends two of these and then makes it into soy sauce ramen. Not only that, but to keep the ramen warm in the cold climate of Hokkaido, lard is added to the broth for insulation, giving it a rich flavor. In Asahikawa, a ramen shop called “Ramen Yamatoya” is very popular. It not only has branches across Japan but also in North America and Southeast Asia. The broth is made with pork bone, and the shop is known for its consistently high quality.

4. Yamagata Prefecture 0? Self-Contained Ramen

The ramen from the Yonezawa area features a refreshing soy sauce flavor paired with thin, long noodles. The broth mainly consists of vegetables, chicken bone, and dried small fish. In Yonezawa, “ramen” is usually referred to as “Chinese noodles.”

5. Fukushima Prefecture

The origin of Shirakawa ramen comes from a shop called “Tora Shokudo.” It’s a soy sauce ramen made with pork and chicken bone broth. The clear soup is one of its distinctive features. Ingredients include char siu, green onions, bamboo shoots, narutomaki (fish cake), and nori (seaweed).

6. Fukushima Prefecture

Higashimatsushima ramen is one of Japan’s three major ramen styles. The broth is made using small dried fish or pork bones. While it’s typically a soy sauce flavor, some shops also offer salt or miso versions. The noodles are flat and wavy. Toppings include char siu, green onions, bamboo shoots, and narutomaki.

7. Tochigi Prefecture

Sano ramen has a unique spectacle. The ramen shop staff beat the noodles with thick bamboo sticks, almost like a performance. The broth is made with pork or chicken bones, and it’s generally soy sauce flavored. Due to the beating, the noodles are very chewy. Some shops serve flat noodles, others medium-thick—varies by shop. Toppings include char siu, green onions, bamboo shoots, and narutomaki.

8. Tokyo Metropolis

Tokyo ramen can be considered the standard version of soy sauce ramen. It’s a classic style that has remained unaffected by regional trends. The broth is primarily chicken-based, with added small dried fish and vegetable stock. The noodles are medium-fine. Sometimes called “Chinese soba,” “Shina soba,” or simply “soy sauce ramen.”

9. Kanagawa Prefecture

Yokohama family-style ramen is often simply called “family-style” ramen. This is because many ramen shops serving this style have the kanji for “family” (家) in their name, and over time it became commonly referred to as “family-style.”

Family-style ramen uses pork and chicken bones for the broth, combined with soy sauce to create a “pork bone soy sauce ramen.” The noodles are usually thick. Common toppings include spinach, char siu, and nori.

10. Gifu Prefecture

Ramen developed in the Takayama region, sometimes also called “Hida ramen.” The broth is centered around chicken bones, simmered with katsuobushi (dried bonito flakes) and vegetables.

Normally, many ramen broths get their flavor from added seasonings; but Takayama ramen’s broth is rich on its own. Among them, the Japanese-style soy sauce ramen has an especially deep flavor. Takayama ramen uses flat, thin, elastic noodles with good bounce. Common toppings include green onions, bamboo shoots, char siu, and narutomaki. There are also several local variations.

11. Kyoto

The ramen of the ancient capital Kyoto is also quite popular. Although Kyoto generally favors light flavors, its ramen is the opposite—very rich. The broth is made by simmering pork bones, chicken bones, and vegetables, then adding soy sauce to make a thick soy sauce ramen. The noodles are medium-thick straight noodles. Toppings vary by shop.

Among Kyoto’s famous ramen shops, a soy sauce ramen from “Tenkaippin” is especially loved by many.

12. Wakayama Prefecture

A local specialty ramen that developed at eateries in northern Wakayama Prefecture. Locals often call ramen “Chinese soba” or just “Chinese.” The broth is pork bone-based, and the style is soy sauce. The noodles are thin straight noodles. Toppings include green onions, char siu, bamboo shoots, and local mountain vegetables.

13. Hiroshima Prefecture

A local ramen from Onomichi City in eastern Hiroshima Prefecture. Made with a broth of small dried fish and chicken bones, with soy sauce added—a soy sauce ramen. A layer of pork fat and ground meat floats on top of the soup. The noodles are flat and have an excellent texture. Toppings include green onions, bamboo shoots, and char siu.

14. Hiroshima Prefecture

A pork bone soy sauce ramen available in Hiroshima City and nearby areas. The broth is made by stewing pork bones, chicken bones, and vegetables until soft, combined with soy sauce. It has a refreshing taste that isn’t sticky. By the way, ramen styles vary across different regions of Hiroshima Prefecture, which makes it quite interesting to explore.

15. Fukuoka Prefecture

A ramen with white, cloudy pork bone broth and thin straight noodles. It’s said that this white, cloudy style originated in Kurume, although it was originally an accidental result of overcooking. Eventually, the flavor was found to be quite good, and it evolved into a distinct style.
To bring out the flavor of the pork bones, they are often crushed during the broth-making process. As a result, you might sometimes find small bone fragments at the bottom of your bowl.
Additionally, the ramen shop considered the originator of pork bone ramen, “Nankin Senryō,” is located right in front of JR Kurume Station. Recently, a new version of pork bone ramen has become popular—it retains the white, cloudy style but without the overly strong pork bone taste. It’s a great opportunity for those not used to the flavor of pork bones to give it a try.

16. Fukuoka Prefecture

Hakata ramen from Fukuoka City is also one of Japan’s three major ramen styles. Its defining characteristics are the white, cloudy pork bone broth and extremely thin straight noodles. “Hakata ramen” is available both as street food and in restaurants.

Since pork bone ramen gained popularity throughout Japan, the term “Hakata ramen” has generally come to refer to “pork bone ramen.” The white broth, ultra-thin noodles, and the ability to order extra noodles (“takoyaki” or “tegatama”) for free are all hallmarks of Hakata ramen. Because adding extra noodles can dilute the flavor, shops provide various seasonings on the table such as beni shoga (red pickled ginger), pepper, and karashi takana (spicy pickled mustard greens). Compared to Kurume ramen, the pork bone flavor is less intense.

When it comes to famous shops for Hakata ramen, there are “Ippudo Hakata” and “Ichiran,” among others. Overseas branches can be found not only across Asia but also in North America.

17. Kumamoto Prefecture

A type of ramen that falls under the pork bone broth category. Compared to Hakata and Kurume styles, the noodles are slightly thicker. The broth mainly uses pork and chicken bones. After the ramen is prepared, black sesame oil and mashed garlic are added for extra flavor.

18. Tokushima Prefecture

Ramen from Tokushima Prefecture is commonly referred to by locals as “Chinese soba” or simply “soba.”
Tokushima ramen is divided into three types. The first is a “brown-style” pork bone broth with dark soy sauce. The second is a “yellow-style” light soy sauce broth made with chicken bones. The third is a “white-style” ramen made with pork bone broth and light soy sauce.

19. Kagoshima

Kagoshima ramen is said to be the only pork bone ramen in Kyushu that has not been influenced by Kurume style. It also uses pork bone, chicken bone, and vegetables to make the broth, along with small dried fish and shiitake mushrooms. There’s often a lingering aftertaste. Most of the noodles used are medium-thick white ones. Despite being a pork bone broth, it is one of the few that isn’t cloudy and has a refreshing taste.

Here you can try ramen from all over Japan

Shin-Yokohama Ramen Museum

This museum gathers 10 popular ramen shops from around Japan. The official website, Facebook, Twitter, and Instagram offer detailed introductions to each shop—don’t miss out if you’re interested!

Address: 2-14-21 Shin-Yokohama, Kouhoku-ku, Yokohama
Official website:http://www.raumen.co.jp/

Tokyo Ramen Stadium Mai

Located on the fifth floor of DiverCity Tokyo Plaza in Odaiba, the “Tokyo Ramen Stadium Mai” features limited-time appearances by popular ramen shops from across the country. The highlight is that these shops offer special ramen dishes that you can only get here. For more details, please check the official website or Facebook.

Address: 1-7-1 Odaiba, Minato-ku, Tokyo
Phone number: 03-3599-4700
Official website:http://www.aquacity.jp/tokyo_ramen_kokugikan/

Michelin-starred ramen shops

Japanese Soba Noodles Tsuta

The ramen shop “Tsuta,” located in Sugamo, Toshima Ward, is the world’s first ramen shop to receive a Michelin one-star rating. Due to the award, long lines formed outside the shop every day, causing inconvenience to nearby residents—such is its popularity. As a result, it now operates with a ticket reservation system.
The menu offers five styles to choose from: soy sauce, dried sardine, miso, salt, and red pepper (tomato & chili). Among them, the soy sauce ramen has a very eye-catching presentation and great flavor, truly a perfect combination of color, aroma, and taste.

Address: 2-14-1 Sugamo, Toshima-ku, Tokyo
Phone number: 03-3943-1007
Official website:http://ameblo.jp/yuki-onishi/

Michelin Guide-recommended ramen shops

The so-called Michelin Guide refers to restaurants that, although not awarded stars, are recommended by professional inspectors for their reasonable prices and delicious food. Below are four shops recommended by the Michelin Guide!

Chuka Soba Aoba Nakano Main Store (Chinese Soba Aoba Nakano Main Store)

This Chinese soba shop was the first to create a ramen using a double broth of pork bone and mixed seafood. Its flavor is light and easy to enjoy. Moreover, the basic Chuka Soba costs just 650 yen, and the tsukemen is only 700 yen—very affordable. For an additional 200 yen, you can enjoy a special version loaded with ingredients. In addition to Nakano, there are 11 branches in Tokyo, including Shinjuku, Ikebukuro, and Okachimachi, as well as branches in Kanagawa and other locations. For details, please check the official website.
Official website

Official website:http://www.nakano-aoba.jp/

Ishin

Kaisen Ramen Shop specially uses Okayama’s mountain-water chicken to make broth, and combines it with dried sardines and other ingredients to create a unique flavor.
The chicken broth comes in two flavors: soy sauce or salt. The basic soy sauce ramen is 750 yen. You can customize it with extras like egg, wontons, or char siu as you like. Even with all the toppings, it’s only 980 yen—very affordable. There’s also a yuzu salt flavor option. Meanwhile, the dried sardine broth ramen is 750 yen per bowl, tsukemen (dipping noodles) is 800 yen, and udon-style noodles are 780 yen. For lunch, they also offer chicken rice for 150 yen.

Address: 1F, Sanrion Building, 3-4-1 Kamiosaki, Shinagawa, Tokyo
Phone: 03-3444-8480
Official Website:http://ameblo.jp/ishinkouta/

Ginza Hibachi Echika Fit Ginza

The exterior of Ginza Hibachi doesn’t look much like a ramen shop—it more resembles a high-end sushi restaurant. Ordering is done directly with the staff. The chicken white soup has a subtle sweetness from vegetables that gently spreads in your mouth, reminiscent of a rich, savory broth that lingers. The basic chicken white soup soba is 650 yen per bowl, while the tsukemen version is 980 yen.

Address: Echika Fit Ginza, 2-1-2 Ginza, Chuo, Tokyo
Phone: 03-3561-0717

Menzasho Burari (???)

This shop has two floors: the first floor is a ramen shop, and the second is a ramen izakaya, giving it a very unique vibe. Their signature ramen also features chicken white soup. The golden, translucent broth is eye-catching. The standard chicken soba is 700 yen, the chicken white soup ramen is 820 yen, and the chicken white soup tsukemen is 870 yen.

Address: 5-52-5 Higashi-Nippori, Arakawa, Tokyo
Phone: 03-3805-9766

Wheat & Olive Oil (??????)

This shop offers three flavors: a soy sauce-flavored chicken white soup, a 100% clam-based seafood broth, and a triple-layered “Tribble” version that combines both plus dried sardines. Chicken soba is 880 yen, clam soba is 980 yen, and the triple-layer soba is also 980 yen.

Address: 1F, Ginza Stella Building, 6-12-12 Ginza, Chuo, Tokyo
Phone: 03-3571-2123
Official Twitter:https://twitter.com/mugiori

Top 5 Halal & Vegetarian Ramen Shops

Halal Ramen Naritaya

Naritaya is a ramen shop specifically designed for those following halal dietary rules. In addition to ramen, they also serve stir-fried noodles. These are loaded with plenty of chicken, making them very satisfying. The ramen is made with chicken broth and flavored with soy sauce. The noodles are springy and chewy. The shop also provides a designated prayer space for customers.

Stir-fried noodles are 700 yen, or 500 yen on Tuesdays and Wednesdays. A medium bowl of ramen is 700 yen.

Address: 2-7-13 Asakusa, Taito, Tokyo
Phone: 03-4285-9806
Official Website:http://www.fellowscompany.jp/naritaya

T's tan tan (T'sたんたん)

Located near Tokyo Station, T's tan tan is a vegetarian ramen shop. It does not use any animal or seafood ingredients at all, relying solely on vegetables. Even the dumplings and chicken nuggets are made from soy. A bowl at T’s tantan costs 800 yen.

Address: 1-9-1 Marunouchi, Chiyoda, Tokyo, JR Tokyo Building 1F Yaesu South
Phone: 03-3218-8040
Official Website:http://ts-restaurant.jp/

Vegan Café the 6BT

The vegan café Café the 6BT made headlines for its soy milk-based vegan ramen. Using soy milk as the base and incorporating vegetables and mushrooms for the broth, they created a vegan version of tantanmen. Of course, the dish contains no animal-derived ingredients whatsoever—not even sugar. A bowl has fewer than 500 calories, making it a boon for fitness enthusiasts. The price is 800 yen per bowl.

Address: 1F, Fonte Roppongi, 9-6-26 Akasaka, Minato City, Tokyo
Phone: 03-6455-4626
Official Website:http://6bt.jp/

Vegetable Soba “Soranoiro” (ベジソバ“ソラノイロ”)

Vegetable soba “Soranoiro” is located near Yotsuya Station on the Tokyo Metro Yurakucho Line. It also focuses on dishes free from animal ingredients. There are two types of noodles to choose from: one is gluten-free rice flour, and the other is vegetable soba with red pepper. The broth is characterized by first simmering onions and other vegetables. Toppings include pork slices, green onions, seaweed, and tofu, which are then added to create a rich and satisfying flavor. All the ingredients are vegetables. Different combinations of vegetable soba also cost just 800 yen.

Address: 1-3-10 Hirakawacho, Chiyoda City, Tokyo, Blue Sky Hirakawacho Building
Phone: 03-3263-5460
Official Website:http://soranoiro-vege.com/

Halal Ramen at Menya Kaishin Shinjuku Branch

Located near JR Shinjuku Station, Menya Kaishin is a specialty shop for shio (salt-flavored) ramen. Fresh fish bones and meat are grilled and then used to make the broth, to which a specially made salt-flavored sauce is added, resulting in a unique shio ramen. Recently, Menya Kaishin has been very popular, with a constant stream of customers.

Address: 2F, Sanraku Building, 3-35-7 Shinjuku, Shinjuku City, Tokyo
Phone: 03-3356-5658
Official Website:http://www.localplace.jp/t100117071/

Conclusion

Japan offers an incredibly diverse range of ramen styles. For travelers who “want to eat ramen in Japan,” choosing a shop can be a challenge in itself. Each shop has different eating styles and ordering methods. However, after reading this basic introduction, you should be well-equipped to find your favorite ramen spot.

Author: MATCHA
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