Homemade Ramen Muginae

Restaurant Details

Although Homemade Ramen Muginae may seem quite the trek away from central Tokyo, situated as it is in Omori, any ramen lover worth their shio (salt) will tell you it’s time well spent. A visit here is an altogether different experience from the norm.

Noodle master Akihiro Fukaya doesn’t necessarily see ramen as fast food. Rather, he believes that time and dedication can turn it into something even more delicious and satisfying. From the handmade noodles to the house blend of shoyu used in his signature broth, every component is given a level of attention unheard of elsewhere. Although shoyu ramen is the main item here — the shoyu soup has a more robust, smokier flavor courtesy of the soy sauce tare — Fukaya also makes a mean niboshi (small dried fish) ramen too. His bowl features a clear, brownish-tinted soup that doesn’t give off a fishy aftertaste.

Expect to wait up to an hour outside Homemade Ramen Muginae, depending on how savvy you are with your arrival time. Although the location, just south of Shinagawa, may put some people off, it’s worth noting that anyone visiting Shinjuku or Shibuya can access the area easily by way of the Yamanote Line.

Michelin Guide accolades:

2024 - Bib Gourmand