Ultimate Ramen Guide 2024: Best Ramen in Tokyo

While there are dozens of varieties of ramen all across Japan (varying in broth consistency, soup base, noodle thickness and texture, toppings, and ingredients), Tokyo manages to round them all up in one city.

Hunt down your seafood-based Sapporo miso ramen, rich Hakata tonkotsu ramen from Fukuoka, and Okinawa soba without even hopping on the Shinkansen.

And the best ramen in Tokyo also happens to be the best ramen in all of Japan, just look at the Michelin Guide. Tokyo has not only Michelin Bib Gourmand ramen, but also tried-and-true ramen chains with loyal fanbases. 

Searching for halal, gluten-free, or vegan ramen in Tokyo? Don’t fret, you can still get your dose of noodles in the big city. 

Ramen Break Beats is one of the top ramen shops in Tokyo, and for good reason. Their shio (salt) and shoyu (soy sauce) ramen are beautifully presented and made with top-tier ingredients ranging from fried enoki mushrooms to sous vide chicken. 

They are in the 2024 Michelin Guide as a Bib Gourmand and in the Tokyo Top 100 ramen shops on Tabelog, which also means that a reservation is a must. Diners can book online through TableCheck, which opens reservations for the week every Sunday at 10:00 a.m. 

Just a 13-minute walk from Yutenji station, Break Beats is a destination-worthy experience for true ramen lovers.

Find out more: Bib Gourmand Restaurants in Tokyo: An Affordable Guide Tokyo's Best

Gokan’s rich chicken noodle soup comes with a luscious layer of golden chicken oil complemented by a delicious blend of shellfish stock. Textured wontons with delicate wrappers sit next to juicy cuts of fatty chashu (braised pork). 

Gokan lives up to its name, which means “five senses.” As one of Tokyo’s Top 100 ramen shops on the Japanese ranking list Tabelog and a 2024 Michelin Bib Gourmand, Gokan, located in Ikebukuro, offers an esteemed bowl of ramen and a full sensory experience. 

Sobahouse Konjikihototogisu is a legacy shop in the Tokyo ramen scene, having boasted a Michelin Star from 2020 to 2023 and now holding Michelin Bib Gourmand status. 

The ramen here is made with a shoyu (soy sauce) base and a rich shellfish broth composed of various clams as well as elements of chicken and dried fish. The dining experience is elevated with the addition of porcini oil which slowly dissolves as you eat, changing the flavor down to the last drop. 

Located in Shinjuku, be sure to arrive early and expect a line — but it’s worth it!

Find out more: Taste the Best of Tokyo: 20 Michelin Star Restaurants in Tokyo

With a shop name like “there is ramen,” hungry patrons know exactly what to expect, and none are disappointed. This ramen shop is located in Ogikubo and serves an aesthetically satisfying bowl of iwashi (dried sardine) and pork bone broth ramen. 

The chashu topping is Kitakata style, cut into perfect rectangles with the ideal fat-to-meat ratio. It is highly recommended to order their “self-chashu don” to enjoy even more of this pork atop a side of rice. 

There is ramen is also a Michelin Bib Gourmand. 

HARU CHAN has a bit of a cult following among ramen enthusiasts for its deeply satisfying soup and hearty servings. While there are a few locations of HARU CHAN style, the Shimbashi location boasts a Michelin Bib Gourmand and is located in the bustling Shimbashi Station district. 

The soup is a blend of niboshi (dried sardine) and pork bones, and the noodles have a memorable chewiness. HARU CHAN has only five narrow counter seats, so you will enjoy this experience alongside hungry office workers on their lunch break, making it a truly authentic ramen experience. 

If you want a classy bowl of ramen complete with lobster soup, head to Iruca Tokyo in Roppongi. 

Options range from a yuzu shio ramen to a porcini shoyu. It’s fusion ramen at its finest and has made it into both the Tokyo Top 100 ramen shops on Tabelog as well as a Michelin Bib Gourmand in 2023. 

The experience is elevated by an elegant atmosphere reminiscent of a high-end kaiseki restaurant.

Find out more: 6 Best Kaiseki Restaurants in Tokyo

If you find yourself in the Setagaya area, you would be remiss to skip Setagaya Chukasoba Soshigaya Nanachome Shokudo. 

Their shoyu ramen is made with aged soy sauce from the island of Shodoshima, and pairs excellently with their firm, straight noodles and juicy ginger and duck meat wontons. 

Topped with a freshly grilled piece of pork, it’s easy to see why this shop has climbed the ranks of foodies. They also boast Michelin Bib Gourmand status, serving a refined bowl that allows the purity of each flavor to take center stage. 

Have you ever seen ramen noodles rolled out by hand using a bamboo pole? Head to Daruma, out in Naka-Fujimicho, for their iconic thick homemade noodles that are hand-cut to order. 

The soup is equally decadent, with an umami-rich combination of bonito, mackerel, and kelp. Each bowl is topped with a garnish of blended chicken and pork oil, adding an additional layer of depth. 

The counter seats overlook the kitchen, allowing diners to observe chef Sato Yuji in action.

A good wonton is enough to draw many customers through the door, and Tantantei boasts some of the most influential. Located right next to Hamadayama Station, Tantantei opened in 1977 and has trained many famous ramen chefs over the years. 

The soup is refined but familiar, reminding diners of a classic old-school ramen while being meticulously prepared each day; it is a blend of countless ingredients, resulting in a full-bodied and balanced bowl. 

It’s recommended to order both the meat and shrimp wontons to get the full experience.  

Ramen Koike is known for a hearty chicken and niboshi (dried fish) ramen, with their signature rare pork topping crowning the bowl. 

White onions provide a crisp and refreshing contrast to the sharpness of the soup as does the shredded negi (Japanese green onion). Koike serves both a light soup, which is fishier in flavor, as well as a thick option that is slowly simmered chicken and fish, almost like a gravy. 

Located in Setagaya, Koike is one the Tokyo Top 100 ramen shops on Tabelog and is worth the trek. 

Japan is famous for fish, and Madai Ramen Mengyo crafts an excellent bowl of ramen using madai (snapper). While many anticipate a fish ramen to be pungent and bitter, madai is a creamy, clean, umami-rich ramen. 

Imagine a rich, white fish with a dense and meaty texture. For those looking for an easier entry into the world of fish ramen, Madai Ramen Mengyo also offers a version that blends snapper and chicken. 

Located in East Tokyo near Kinshicho Station, it’s a great option if you have plans to see sumo at Ryogoku or stroll along the Sumida river.  

If you want thick, wavy noodles and a punchy soup, head to Niboshi Soba RU. in Jujo. The noodles are homemade and beautifully textured, and the soup uses a lighter niboshi blend that pairs well with the shoyu base. 

The braised pork is seared and soft, with a delicious meaty flavor. The oil of the pork slowly melts into the hot soup, creating a truly decadent experience. 

You may even find yourself drinking all the soup in this bowl thanks to how gentle yet flavorful it is. 

En is a cozy shop with only seven counter seats, and is a great hidden gem in West Tokyo. There is both a shio and shoyu ramen that highlight the intense, savory notes of dried sardines. 

The marinated eggs are a rich caramel color with a deep leather exterior, signs of the perfect balance between salty and savory. Add their freshly made noodles and roasted pork and you have a high-class bowl of ramen. 

Located out in Hachioji, En is a great option if you find yourself exploring West Tokyo for the day. 

If you need a recommendation for the hustle and bustle of Shinjuku, head to Hayashida for their nodoguro (sea bass) ramen. This oily fish is normally a delicacy at izakaya and sushi restaurants, so to enjoy it in a bowl of ramen is a special experience. 

Nodoguro literally means blackthroat, and Hayashida plays on this fact by offering a unique black naruto (fish cake) instead of the standard white and pink.

Go early as there are only 60 bowls of nodoguro available each day. 

Find out more: Best 18 Things To Do in Shinjuku: Shopping, Bar Hopping and More

Shoyu ramen is one of the most standard varieties of ramen, palatable to just about everyone, but Kami to Negi is known for its unique shoyu ramen made with fatty duck and rich broth.

Choose two of three different kinds of negi, or green onion, to customize your dish!

Tonkotsu (pork bone) ramen, an especially popular kind of ramen, is known for its rich flavor and cloudy broth. Tanaka Shouten boils the pork bone for three days, creating a hearty broth that will easily fill you up.

Miso ramen is a perfect pick for cold winter nights, thick and rich with familiar miso flavor. Ramen Ren infuses a special blend of four kinds of red and white miso into their broth, with five types of vegetables, chicken oil, and even butter and cheese.

Craving a spicier bowl of ramen? Look no further than many travelers' favorite spot for tantanmen, or "dandan noodles," Kinkatsu.

Tantanmen, a Chinese-inspired take on traditional ramen, packs a mild amount of heat with each bowl. Kinkatsu provides a lovely balance of creamy and spicy broth, with notes of shrimp and pepper that will make your mouth tingle.

Ramen Jiro is for the adventurous. You’ve got to be strong-willed to finish their massive bowls of ramen (the “small” size is comparable to a large anywhere else) and their staff are known for being a little rough around the edges (working in customer service, who can blame them?).

Some say Ramen Jiro has the best ramen in Japan, others say Ramen Jiro is something else altogether, a new category of Japanese food. Whatever you believe, the pilgrimage to Ramen Jiro is a must for anyone who calls themself a ramen lover.

Find out more about the lore of this controversial ramen chain in The Cult of Ramen Jiro. Then, when you’re ready to brave the bowl, study How to Order at Ramen Jiro and teach yourself all the lingo and etiquette you’ll need to know to conquer the Everest of ramen. 

The Ramen Jiro main store is in Mita, while other shops are scattered across Tokyo, like Shinjuku Kabukicho and Jimbocho. 

Ichiran Ramen is one of those bowls of ramen that just about everyone and their mother has tried. You’ll photos of that iconic bowl all over Instagram: those strands of thin, straight noodles with a plop of spicy red sauce, the orange broth speckled with green scallion rounds, the black bowl ringed by thinly-slice chashu. 

For those who are self-conscious about eating alone in public, or prefer not to use Japanese (though we’ve covered how to order in Basic Japanese Phrases for Dining Out), Ichiran Ramen is the perfect place to go, as there is minimal interaction with the staff.

The seating area is reminiscent of a library carrel, with each individual seating area enclosed on three sides. In front of you, there is a bamboo curtain that lifts to allow the transfer of ramen bowls and extra toppings. Once you’ve presented your ticket from the vending machine, you receive a piece of paper (with both Japanese and English) where you can choose your toppings and other preferences.

The ramen is a rich tonkotsu broth and you can choose the flavor strength, oil content, amount of garlic, amount of green onion, sliced pork, spice level, and noodle texture. 

Ichiran shops are available across Japan, with locations in Tokyo like Shinjuku Kabukicho, Kichijoji, Shinbashi, and Ikebukuro.   

Can’t stomach pork or the richness of tonkotsu ramen? Fancy something a bit more refreshing and light? Afuri Ramen, another ramen chain which has been called the best ramen in Tokyo, offers their signature yuzu flavor, a type of citrus fruit that is common in Japanese cooking.

The classic dish to order is Afuri’s yuzu shoyu ramen, though they also offer yuzu shio ramen and vegetarian options. They have one vegan option, too, which is a colorful bowl topped with seasonal vegetables. The vegan broth is quite light and tasty, in addition to being entirely plant-based. 

Afuri has locations all over, in Shinjuku, Roppongi, Ebisu, and Azabu Juban to name a few. 

If your idea of the best ramen in Tokyo is vegan ramen that won’t leave you feeling sluggish afterwards, T’s Tantan should be your go-to. Tantanmen is the Japanese version of the Sichuan dandanmian, which usually includes ground meat, Sichuan peppers, and chili oil.

The version at T’s Tantan uses soy meat and a nutty sesame and peanut base for the same meaty texture and richness. Their all-vegan menu also includes other varieties of ramen.

This plant-based ramen can be enjoyed inside Tokyo Station, in Ueno, and at Narita International Airport. T’s Tantan also has additional dishes on the menu, depending on the store.

The Sendai and Ueno locations, for example offer a vegan curry cheese set and soy meat mapo tofu, while the Ueno and Tokyo shops offer soy meat gyudon (Japanese beef bowl). 

Find out more: Check out our Tokyo Vegan Guide.

Tokyoites, rejoice! There are currently three more ramen restaurants in Tokyo that have been recognized by the Michelin Guide. Check out the deets, including price range and opening hours, in our Michelin Ramen Restaurants in Tokyo.

Tokyo Station is a hub for all types of ramen, but you don’t have to stray too far to find the best ramen in Tokyo because the station’s underground houses a little “street” of 8 top-rated ramen shops.

Vegans, vegetarians, and gluten-free folks can even enjoy this ramen paradise, as one of the shops offers meatless and wheat-less ramen. Of course, there’s a diverse array of types of ramen, from tsukemen to shoyu to miso to shio, and even one shop that sells rare styles of the noodles, like a three-cheese maze-soba dish.

The crowd-pleasing tonkotsu ramen is also available for those who favor richer flavors. Check out our overview of all eight of the restaurants on Tokyo Ramen Street, located in the underbelly of Tokyo Station.

Another centrally-located train station, Shinjuku is the busiest train stations in the entire world. After you’ve been overwhelmed by all the flashing billboards and people, take a breather at a cozy ramen shop and revive yourself with some of the best ramen in Tokyo.

The list of Best Ramen in Shinjuku includes a beloved tsukemen joint, Fuunji, where you can choose the size of your noodle portion at no extra cost! Also on the list is a hidden gem that offers ramen add-ons like cartilage and shrimp dumplings.

For lovers of fermented food, there is even a ramen shop in Shinjuku that offers natto ramen!

For those who love dip, dip, dipping away, tsukemen is the style of ramen to choose. With tsukemen, the cold noodles and warm broth are served in separate bowls. The ramen noodles are meant to be dipped into the thick and concentrated broth.

Then, after all the noodles have been eaten, the concentrated dipping sauce can be watered down and enjoyed as a hot soup to wash down the meal. Tsukemen is a relatively modern style of ramen, which came to be in the 1960s in Tokyo and is still a popular variety of ramen in Tokyo.

See our post about the Best Tsukemen in Tokyo to explore the variety of popular tsukemen shops in Tokyo, including the restaurant where the dish was invented. 

Looking for certified halal ramen shops in Tokyo? These Best Halal Ramen Shops in Tokyo are alcohol-free with kitchens that are up to halal standards and ingredients are all halal. Some are also equipped with prayer spaces.

In addition to your basic shio ramen, shoyu ramen, and miso ramen, these halal ramen shops offer up unique dishes like soupless ramen, Chinese-style beef noodle soup, and tsukemen with “Crazy Toppings” if you’re feeling extra hungry.

Want to feed your hunger with even more Japanese food adventures? Check out our 2-week Japan itinerary for a comprehensive guide to must-hit spots, or our ultimate 3 days in Tokyo for a crash course on the city’s top tips.

For locations further afield, our recommendations for 3 days in Kyoto and 3 days in Osaka are ideal to get you started. And if you’re still looking for advice, why not start with the midnight diner in our 7 day Japan itinerary?