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By David Farley
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Ramen has been having its moment all over the world for a few years now. We have an insatiable hunger for this comforting, steaming pork-licious bowl of noodles. And where better to sample it than Tokyo itself? We scoured the streets for the best ramen joints in Tokyo. Here is the best of the best ramen in Tokyo.
Click here to view an interactive Google Maps list of the best ramen restaurants in Tokyo.
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The signature dish at this multi-location ramen restaurant is yuzu-based chicken broth with fatty cha shu marinated pork belly. And oh is it good! This is Momofuku chef David Chang's go-to spot when he's in Tokyo.
Chūka Soba Benten
Opened in 1995, Benten is legendary among local ramen heads. The in-house-made soba noodles pair well when drenched in the hearty, flavor-popping broth. Be sure to order the tsukemen with menma bamboo shoots and cha shu pork. Add in a raw egg to give the broth a creamy texture. Only open for lunch, Benten has a perpetual queue, so it's a good idea to get there around 10 in the morning, an hour before it opens.
One of the most well-known and beloved ramen joints in Tokyo, Ichiran is sometimes referred to as the "king of tonkotsu," the pork-based broth so common in many ramens. Tokyo is dotted with Ichiran outlets, but this Shibuya branch is the busiest and most bustling. Expect to wait for about an hour if you go at prime lunch or dinner times. It's worth the wait!
For non-purists, Mensho is your spot. The ramen here is exquisite. The seafood option is crammed with ocean delights, including scallops, bottarga, and tuna-stuffed wontons. Other ramens have a lamb-based broth, which is unusual. But then again the chef here, Tomoharu Shono, knows what he's doing in the kitchen.
Noodle slurpers have long championed Menya Ittu – well, at least since it opened in 2010. Many people believe this is the best ramen in the country. The signature bowl is here the cha shu seafood chicken tsukemen, a virtual farm in a bowl. It's an umami bomb. The broth is deeply rich and comforting.
Ramen Kanekatsu
There are only five seats at this diminutive somewhat hidden classic ramen joint. The house ramen here is shoyu, a soy-and-chicken-based broth, complete with the usual porky deliciousness piled on. The noodles here are made to order and you can watch the chef create your meal right in front of you.
Tonchin has a few locations sprinkled around Tokyo (and even an outlet in New York City), so whichever location you're near, point yourself in that direction and arrive hungry. The specialty here is tonkotsu ramen, chicken, noodles, veggies, a legion of pork, and every first timer (or second or third) should opt for this steamy bowl of goodness.
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