8 Most Expensive Ramen in Japan: Wagyu, Lobster & More

In a country where a bowl of noodles doesn’t usually cost more than ¥1,500, it’s hard to understand why some people are on the hunt for the most expensive ramen in Japan. 

After all, a classic bowl of ramen already delivers so much. Take tonkotsu, for example. Chefs clean the pork bones, soak them in cold water for six hours and simmer them for 12 hours to create a rich, velvety broth. That’s just the foundation. Then comes the crafting of perfect chashu pork, soft-boiled eggs and tare dipping sauce, of which can often be covered by a single ¥1,000 bill.

So, what does it take for a ramen to transcend its humble origins and venture into the realm of luxury? From bowls crowned with lobster tails to those draped in wagyu beef, discover Japanese chefs who are redefining Japan’s delicious everyday noodles.

Yes, you’re going to drop some serious cash here. Chef-turned-wagyu expert Hisato Hamada was slurping a bowl of ramen at the legendary Ramen Jiro in Tokyo when an idea struck: “What if I create a ramen entirely from wagyu?”

It’s a fittingly on-brand move for Hamada. He’s one half of the duo behind the mythical Wagyumafia, the exclusive, members-only wagyu empire that holds the record for the world’s most expensive beef sandwich. 

Bringing along his partner-in-crime Takafumi Horie, Mashi no Mashi in Roppongi was born with the same go-big-or-go-home personality. The reservable Wagyujiro ramen, priced at a staggering ¥11,000, begins with a broth made from stewing 10 heads worth of Kobe ribs and thigh bones for 20 hours. 

To intensify the flavor, they use an 8-year barrel-aged soy sauce from Shikoku Island, specially formulated for the restaurant. The thick noodles are complemented by simple non-meat toppings like beansprouts, cabbage and a generous serving of garlic. 

Of course, even the chashu is not your average pork — it's thick-cut wagyu beef, slow-stewed for eight hours. The bill might give you a whiplash, but at least you can say you’ve tried wagyu ramen. 

Read more: Ultimate Ramen Guide in Tokyo 

The sister restaurant of Akasaka Shabu Shabu Fukutora made its debut in 2021, bringing the same one-pot-per-person concept for diners looking to update their shabu-shabu meal with a luxurious twist.

That's exactly what diners can expect with their Matsusaka Beef Ramen. The clear mushroom-based broth leans on the sweet side without sacrificing complexity, pairing beautifully with chewy noodles. A5-ranked Matsusaka beef, paper-thin for quick cooking in the hot broth, is offered as a topping, priced at ¥1,980 for one slice or ¥2,980 for two slices. 

If you happen to have ¥10,000 to spare, get Oishi beef sirloin-topped ramen, but the most expensive dish is the Kaiun Hissho Kinpaku Sanno Ramen, which features a bowl of ramen topped with gold leaf, priced at around ¥100,000.

Note: Akasaka Matsutora has permanently relocated to Okinawa as of 2024. 

What happens when a ramen shop and a bistro meet in the middle? You’d get Ebimaru Ramen in Nishi-Kanda, where owner-chef Nagasaka Masashi tells a new story through the voice of ramen. 

His brothy noodles are given a French updo thanks to his background in Gallic (French) cuisine. His soup, instead of the usual pork or chicken-based broth, is closer to a lobster bisque you’d find at a bistro than a noodle bar in Tokyo (in the best possible way).  

It’s made with Canadian lobster, wine, brandy and herbs. A dollop of sour cream helps tone down anything remotely shrimpy. 

If you’re there to indulge, get the lobster ramen, priced at ¥6,680 for the basic or ¥6,780 with cream, which comes with a whole roasted lobster, slices of pork and chicken and, interestingly, a piece of baguette smeared with sour cream.  

In keeping with the French theme, get the extra serving of rice, raw egg yolk and shrimp to go with the leftover soup. The waiter will grate cheese over it so you’ll have a second meal: a lobster risotto. 

There’s also a selection of French wines and mimosas for a Western alternative to the usual beer pairing.

The latest ramen stand in Tokyo to join the wagyu craze is Noodle Stand Tokyo, a stylish, modern-kid ramen stand formerly located in Shintora-Dori Core. A bowl of its social-media-famous ramen demands a ¥12,000 price tag, but it's well worth the splurge as the ramen is created with top-shelf ingredients.

Unlike a standard bowl of ramen with around 30 grams of meat, this creation boasted a whopping 300 grams of premium wagyu beef. On one side, 200 grams of tender sirloin steak; on the other, 100 grams of marbled sukiyaki. 

The decadence didn’t stop there — foie gras paste accompanied the dish, alongside an Okukuji egg, prized for its rich, creamy “super yolk” produced by hens on a natural diet.

Note: Noodle Stand Tokyo is temporarily closed.

Hailing from a family of ramen shop owners, Onishi Yuki was already making waves when he paired his shoyu ramen with black truffles in 2014. So when he struck the Michelin gong in 2016 for Japanese Noodle Tsuta, becoming the first ramen restaurant in the world to receive a star, he shifted the tide.

The crux of his concept is the desire to unite every aspect of Japanese umami in one perfectly executed bowl. His ramen is eclectic yet curated; it’s abundant but never overwhelming. 

Take the broth, for instance — a complex, clear base made from a blend of Amakusa Daio and Aomori Shamorock chicken, seafood and clams, elevated by housemade chili oil and walnut paste. 

Then come the toppings, which are nothing short of maximalist: kuroge wagyu beef sukiyaki, apple cider vinegar, parmesan, green sansho peppers, arugula, onion, crushed cashew nuts and cumin seeds. 

For ¥4,600, you can enjoy his soy sauce or salt-based ramen, served with truffle wontons and a special truffle-flavored raw egg rice dish, accompanied by vegetable sticks.

Find out more: Michelin-Starred Ramen Restaurants in Tokyo

Ramen Zundoya, a growing mini-chain with a loyal following across the Kansai region (and an upcoming outpost in New York), takes its creamy tonkotsu ramen to new heights with an optional luxurious twist. 

The base ramen, priced between ¥890 and ¥1,140, features a rich tonkotsu broth simmered for 10 hours with tender pork back fat. But for an additional ¥5,000, you can sprinkle a bottle of gold leaf over your bowl. It’s purely for visual flair, as it doesn't alter the flavor.

Thankfully, the ramen itself is already incredibly delicious. You can find the gold leaf topping at their Shinjuku Kabukicho, Shinsaibashi and Kyoto Sanjo locations.

At first glance, Takabari Menya looks like your normal ramen joint serving equally normal ramen bowls; the only thing giving it away is that the spot has some media buzz and a wall adorned with autographs and photos of past celebrities who have graced the restaurant.

The menu offers a selection of shio (salt) and tonkotsu ramen, priced around ¥700 to ¥800. However, the Ichimanen Ramen is available for a staggering ¥11,000 for those looking to indulge. 

This dish features a generous mound of ramen, crowned with a whole lobster, black caviar and a serving of A5-grade Matsusaka beef. To seal the deal, there’s even a small slice of gold leaf.

Akasaka Rikyu is where Cantonese fusion meets Japanese comfort in a stylish Akasaka spot. Located on the second floor of the Akasaka Biz Tower, the menu is brought together by the region’s oceanic crown jewels: abalone, sea cucumber, shark fin and fish maw.

For ramen, try the seafood soup noodles (¥2,904) — a superb dish with a glossy broth that will whet your appetite with more oriental flavors. It features generous portions of large scallops, shrimp and squid.

Not got your fill of ramen yet? Explore the best ramen in Tokyo, best ramen in Kyoto, try edible insect ramen at Antcicada and browse Tokyo’s halal ramen options. 

Ramen in Japan typically costs between ¥500 to ¥1,500, depending on the type, location and added ingredients. 

You can find great ramen throughout Japan, especially in cities like Tokyo, Osaka, Fukuoka and Sapporo. Popular ramen districts include Tokyo’s Shinjuku and Fukuoka’s Hakata.

The most expensive ramen in Japan can cost over ¥10,000 per bowl, often featuring luxury ingredients like wagyu beef, truffles or gold flakes.

The cheapest ramen in Japan can be found at budget-friendly ramen shops or cup noodles in convenience stores.