10 Bowls Of UNIQUE Ramen in Tokyo For FOOD LOVERS
The Best Ramen In Tokyo Is More Than Pork Broth
While visiting Japan on my third trip, I wanted to find bowls of unique ramen in Tokyo that moved beyond the basic thick pork ramen that’s found on every block of the city.
In this ramen guide, I tell you about the 10 best ramen shops in Tokyo and what makes each place unique. My wife, Tiarra, and I were in Tokyo for a month and pigged out on so much ramen and came up with these as our absolute favorites.
TIP: These places always have a line with a few rare exceptions. So I recommend getting there at least 30 minutes early before they open to guarantee a quick meal and avoid hours of waiting.
1. Ramen Kamo to Negi – Duck Ramen
For my wife and I, Ramen Kamo to Negi was our favorite ramen in Tokyo. For many reasons, we loved every aspect of the dish and enjoyed the whole experience of eating there.
They specialize in Duck Ramen, something that I haven’t seen anywhere else in the city. This ramen comes with perfect thin noodles, thin slices of rare duck breast, and a broth so magical, that I could drink this in place of coffee every morning.
I ordered the one with extra duck knowing this bowl would be epic. From the first sip, I loved every delicate flavor coming from the broth. No gaminess or odd flavors, just a rich broth that formed the perfect balance between all components.
The duck itself tasted amazing giving the right amount of flavor that I enjoyed with the noodles. I took bites of green onion and slurped in pure delight, finishing every ounce of broth.
Ramen Kamo to Negi 6 Chome-4-15 Ueno, Taito City, Tokyo 110-0005, Japan Website : Kamotonegi.com
2. Ebisu Ramen Kamuro – Chicken Ramen
One of my top three ramen spots in Tokyo came from Ebisu Ramen Kamuro which specializes in chicken ramen. We ordered two vastly different bowls, with each having its own unique qualities.
The Clear Chicken Ramen tasted clean, light, and especially delicious with thin noodles and a slice of white and dark meat chicken. Tiarra loved this ramen because it reminded her of a wonderful chicken noodle you want to eat while sick or after a long day playing in the snow.
For me, I thought the White Chicken Ramen was the clear winner with a stronger, more concentrated chicken flavor. If I had to guess, the white broth is attributed to cooking chicken bones for days until the broth turns a murky white, similar to pork tonkotsu ramen or Korean oxtail soup.
I slurped with a smile and enjoyed the nuances of the broth. Despite my love for darker meat, I LOVED the thinly sliced chicken breast that tasted intense and burst with flavor.
Ebisu Ramen Kamuro 1 Chome-7-11 Ebisunishi, Shibuya City, Tokyo 150-0021, Japan
3. Kikanbo – Spicy Miso Ramen
I sat down on my stool with the beating of drums rumbling throughout the dining area. I heard slurps and sniffles as happy eaters gobbled down their spicy bowls around me.
At Kikanbo, they make a Spicy Miso Ramen which projects boldness at every turn. Despite the spicy reputation, they customized my ramen to my heat preferences first asking about heat level and then if I wanted mouth-numbing peppers added. I opted for medium spice and declined the peppers.
The result was a porky, fatty, spicy, and ever so delicious ramen. The slab of pork swimming on the side fell apart at the touch of my chopsticks. Now that’s tender!
I enjoyed the broth because it tasted so unique and different which I attribute to their signature miso paste that was aged in 100 year old wooden barrels.
Kikanbo 2 Chome-10-9 Kajicho, Chiyoda City, Tokyo 101-0044, Japan Website : Kikanbo.co.jp
4. Ebimaru – Thick Lobster Ramen
I ordered the Basic Lobster Ramen with the side order of Risotto… yes, rice with ramen!
A perfect shellfish broth that needed nothing more. A distinct lobster flavor came through on the first sip with only delicate characteristics lingering.
If a masterfully crafted lobster bisque married a powerful bowl of ramen this would be their delicious love child.
I loved the additions of smoked ham, sliced pork, sliced bread with cream cheese, and a tiny cherry tomato that tasted perfect with a burst of sour acidity.
The rich broth was a true masterpiece that is on par with any seafood soup I’ve ever eaten.
The best part came after I slurped down the noodles. A sizzling pot of rice and seafood came to the table. I scooped 6 spoonfuls of my broth into the pot before the chef grated fresh cheese right on top.
I mixed everything together for amazing bites of seafood rice goodness. I scraped up the bits of rice that caramelized at the bottom for a proper finish to the meal.
Ebimaru Japan, 〒101-0065 Tokyo, Chiyoda City, Nishikanda, 2 Chome−1−13 １Ｆ Website : Ebimaru.com
5. Fuunji – Famous Dipping Noodles
Tsukemen, dipping noodles are a special variety of ramen where you dip plain noodles into thick, concentrated stock before slurping them up.
At Fuunji, they make some of the best tsukemen in the city that grew to fame among the locals and tourists alike becoming one of the most popular ramen spots in Tokyo.
They spend eight hours simmering whole chicken, chicken bones, kelp, dried bonito flakes, and anchovies for eight hours before it’s strenuously filtered, and left to rest for one full day. This creates a thick and rich broth that I found so wonderfully addictive.
I ordered the normal Tsukemen which came with a large plate of noodles and one small bowl of stock. I dipped in my noodles and slurped away.
I tasted tons of umami and rich chicken with a slight hint of anchovy on the finish. The thick stock coated the noodles perfectly so I experienced every nuance of the broth as I ate.
A terrific ramen spot in Tokyo with a unique eating style that I think every traveler should experience.
Fuunji Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 2 Chome−14−3 北斗第一ビル １F Website : Fu-unji.com
6. Mutekiya – Tender Pork Tonkotsu Ramen
For that perfect super-tender pork, Mutekiya serves some of the best in Tokyo. The porky tonkotsu is a neighborhood favorite serving their delicious ramen for over thirty years at the Toshima location.
I ordered the No. 1. Mutekiya Ramen, their signature dish with three pieces of tender pork, soy sauce braised egg, bamboo shoots, and cooked leafy greens.
Taking the first bite of the pork sent my taste buds into a frenzy as the super tender meat practically dissolved on my tongue.
The broth was powerful with lots of black pepper and spices with the right amount of richness.
Despite the thickness and intense flavors, I found myself drinking all the soup by the end of the meal wishing I ordered a larger size.
Mutekiya Japan, 〒171-0022 Tokyo, Toshima City, Minamiikebukuro, 1 Chome−17−1 崎本ビル1F Website : Mutekiya.com
7. Afuri – Yuzu and Chicken Broth Ramen
Walking in, I noticed the hot coals in the center of the restaurant searing away slices of tender pork. Exciting already!
Tiarra ordered the Yuzu Shio Ramen, which tasted phenomenal on all fronts. The broth felt light and flavorful and the yuzu added the right amount of a sour kick to make each slurp of noodles interesting.
The freshly seared pork tasted superb with a decedent char that matched well with broth.
This broth was the exact opposite of ramen I tried around the city, giving me a light, refreshing feeling after just one sip of broth.
I ordered the Yuzu Ratan Ramen which was delicious, but the spicy sauce took away from the dish. I was left hoping my wife would fill up so I could finish the bowl.
Afuri Japan, 〒151-0051 Tokyo, Shibuya City, Sendagaya, 3 Chome−63−1 グランデフォレスタ原宿 1F Website : Afuri.com
8. Tanaka – Light Pork Ramen
To my surprise, I actually found a ramen restaurant in the middle of the afternoon with only a short line!
At Tanaka they create their broth by using lots of pork bones utilizing all parts of the animal from nose to tail. The boiled pork belly adds a strong porky flavor without making the broth overwhelming. With that much care put into one product, I could easily taste the quality.
I loved the distinct porkiness of the ramen without the usual heaviness. The broth tasted light but still bold with a thin layer of pork fat sitting at the top.
The sliced tender pork belly was nice and I slurped them up with my noodles, practically dissolving when I chewed. This was a different and delicious pork ramen that I think everyone will love.
Tanaka Japan, 〒101-0021 Tokyo, Chiyoda City, Sotokanda, 3 Chome−8−3 針谷ビル 1Ｆ 第一 Website : Tanaka-Shoten.net
9. Saikyou no Abura Soba Kasugatei – Distinct Soupless Ramen
One of my absolute favorite places to eat ramen came from a soupless version called Abrua Soba. These noodles come in a wide variety and Katsugatei made a killer version that I could not help but return again and again.
Concentrated soup stock and flavorings are poured into the noodles making a unique ramen experience that every visitor needs to try.
At Katsugatei, their signature sauce is made during a two-day process of simmering pork and chicken bones that is then condensed down to a rich sauce.
I ordered their Torito, their basic version with their signature sauce. From the first slurp, I tasted a beautiful bowl of noodles I’d never experienced.
The sauce tasted strong but still somehow subtle, and the noodles were perfect with a distinct springy texture.
You can find Katsugatei ramen shops all over Tokyo, so they are a must try when visiting the city.
Saikyou no Abura Soba Kasugatei Japan, 〒164-0001 Tokyo, Nakano City, Nakano, 5 Chome−62−7 １F Website : Kasugatei.com
10. Ramen Nishino – Michelin Recommended Ramen
The three time Michelin recommended (Bib Gourmand) Ramen Nishino showcases a light broth, thin noodles, and wontons made to order.
Out of all the unique ramen spots I ate in Tokyo, Nishino was the cleanest and lightest broth with minimal fat used for flavoring.
The soup reminded me of a broth commonly found in udon with an ever so slight taste of fish that comes from the use of dried sardines in the stock.
The thin noodles slurped up easily, and I couldn’t help but suck down the delicate broth. The thin slices of rare beef that sat on top added a distinct flare you don’t usually see in ramen. Normally, proteins are simmered for long periods of time and are fall off the bone tender.
At Nishino, the only meat you find is the rare beef that slowly cooks in the hot broth. The beef was a great touch adding a bit of earthiness to the whole dish.
I enjoyed the addition of wontons on the side and I gladly threw into the soup. The pork and shrimp wonton both tasted great and added their own unique aspect to the ramen.
Nishino Japan, 〒113-0033 Tokyo, Bunkyo City, Hongo, 3 Chome−30−7 熊野ビル B101
You Must Try These Ramen Shops
After eating a ton of ramen, I never grew tired of trying the special varieties available. I tried to hunt down more than your average pork tonkotsu spot that’s all over Tokyo.
For a full experience, I recommend eating unique ramen in Tokyo so you can taste the magical tradition for yourself. From duck to lobster, fun and popular ramen shops can be found everywhere in the city. I’ve only scratched the surface, but I am excited to return in the future and continue the hunt.
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Chris Kretzer has traveled the world visiting over 35 countries and eating his way through every city. With his wife Tiarra, they explore different food cultures and create food guides, podcasts, and travel articles helping everyone experience the world through food.