tokyo ramen menu

Shinjuku-Nichome Ramen Page of Menu. Your opinions, whether compliments or criticisms, will help us in our mission to constantly improve. Please check with the restaurant directly. From old-school noodles and tonkotsu classics to soupless tsukemen and spicy favourites – you'll be bowled over by these ramenThis Udagawacho hotspot uses a rich, delicious gyokai tonkotsu broth made from simmering chicken, pork and seafood. This combination is a classic spice pairing in China's Sichuan province, where the numbing effect on the palate is called ‘ma-la’This Musashi-Sakai haunt serves up ramen in a decadent, thick and rich pork-bone soup. This quintessential Japanese dish comes in various guises, from meaty Hakata-style tonkotsu (pork broth) ramen and the mouth-numbingly fiery Whether you're a fan of the soupy noodles or prefer the dry-style tsukemen that comes with a side of dipping broth, here are 20 of Tokyo's best ramen, covering everything from the classic to the modern – including a Michelin-starred option, The thin, flat noodles complement the soup well and the bowl is topped off with menma bamboo shoots and a chashu pork slice...After completing his noodle apprenticeship at Kichijoji's now-closed Rakuraku, the owner of Shibata set up shop in Chofu, serving his innovative chuka soba (¥830) to a steady stream of both locals and faraway visitors. The basic broth is made with white miso, garlic and lard, then mixed with pork, chicken and vegetable stock and cooked into a soup. To top it all off, each bowl comes with thick chashu slices and a mountain of sliced pork belly...This shop in Ogikubo specialises in authentic shio (salt) ramen made by a Hakodate native – that’s the port city in Hokkaido which invented shio ramen.A bowl of ramen costs ¥750 and the light broth of pork and chicken also includes seaweed and scallops sourced from Hokkaido, giving it a rich flavour that will have you planning a trip to Hakodate.

Servings are topped with cabbage and bonito-flavoured anko (bean paste), which will melt into the soup to add a touch of seafood to offset the heavy pork flavour.Located a brisk walk away from Musashi-Sakai Station on the Chuo line, this ramen shop is easily identified by its yellow-and-red-striped awning. Menko Ushio gives you a simple choice between shiro (white) or kuro (black).The shop is best known for its tori paitan soba – a cloudy, white chicken ramen (¥890) with a flavour reminiscent of pasta carbonara. Its standard ramen (¥750) comes with thin, flat noodles swimming in a tonkotsu (pork-based) soup enriched with soy sauce – it manages to be light but still has a good depth of flavour. With the help of a Japanese cooking instructor, you’ll learn the details and nuances to keep the ramen fresh until you devour it. On Sundays, there’s a special bowl featuring delicacies like anglerfish liver, shrimp, softshell turtles and scallops.Aside from that, there are just three ramen options, all priced at ¥1,000. Topped off with thick slices of chashu pork and a gooey parboiled egg, it's a masterpiece of Tokyo-style ramen. Ramen $$ (209) 955-1988.

It makes for a wonderfully flavour-packed bowl of ramen that is inventive as it is delicious.It’s easy to spot Toy Box with its signature red noren curtains marking the entrance. Handmade fresh every morning from mochi-hime wheat sourced from Mie prefecture, the noodles have a wonderfully chewy, or The speciality is the shio (salt) ramen, which costs ¥850 and comes with a hearty helping of the shop’s signature hand-cut noodles and a broth that isn’t too salty, so you can slurp up every last drop...With a diverse range of dishes and a reputation going back more than 15 years, it’s clear Takano is doing more than one thing right. Every Day: 11AM - Midnight Happy Hour Under all the toppings you’ll find thick, curly noodles that are perfect for soaking up all that miso flavour.

The elegantly balanced base stock blends two types of salt (Mongolian rock salt and Okinawan sea salt) and it’s the perfect foil for the hamaguri clam and red sea bream soup’s distinctive seafood sweetness...Located behind Shinjuku's Takashimaya department store, this hugely popular tsukemen (dipping ramen) restaurant has hungry customers lining up an hour before the opening time, especially on weekends.Starting at ¥880, the ebi (shrimp) tsukemen is the hero here – unlike regular ramen, this is eaten by dipping thick, chewy noodles into a hot, dense soup made with a heavy helping of shrimp. Yotsuya-Sanchome Its signature abura soba (¥700) looks extremely simple and is served with medium-thick noodles topped with menma bamboo shoots, chashu pork and naruto fish paste. 3.43 mi. Tokyo Ramen menu in image format shown on this website has been digitised by Zomato.com.

Tue. The simple-but-delicious Taiwan ramen is worth a try, but first-timers should start with the classic chukamen (¥700).

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