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9 Carefully Selected "Truly Delicious Ramen Restaurants" Actually Visited by Staff of a Japanese Gourmet Site

Update-Date: Jun 17, 2025

Author: SAVOR JAPAN

Categories: Ramen

9 Carefully Selected "Truly Delicious Ramen Restaurants" Actually Visited by Staff of a Japanese Gourmet Site
"Where are the truly delicious ramen restaurants?" To answer this question, the staff of Japan's gourmet site "Hitosara" have carefully selected and revealed a list of recommended ramen restaurants all at once! From popular restaurants with long lines to hidden gems known only to connoisseurs, the Hitosara staff, who love to eat, introduce the ramen that should be eaten right now.

Z generation food lover Nakasano recommends [Menya Chirei Kitchen Nakameguro] / Tokyo, Nakameguro

[Nakazono, a Gen Z who loves "brown gourmet," recommends [Menya Chorei Kitchen Nakameguro]｜Tokyo・Nakameguro]
Located a 2-3 minute walk from Nakameguro Station, [Menya Chorei Kitchen Nakameguro] is a noteworthy new restaurant that opened its first location in Nijo, Kyoto in September 2024 and quickly established its second restaurant in Nakameguro by February 2025. The interior features only 11 counter seats. Since it is still a hidden gem not widely known, it was possible to enter without waiting even when visiting around 6 PM on a weekend.

The limited-quantity "Extra Rich Tonkotsu Ramen," available both at lunch and dinner, is characterized by its thick, rich soup. The broth is made by simmering Kyoto's branded pork "Kyoto Pork" bones along with several kinds of vegetables to an intense degree, resulting in a rich and deeply flavorful soup. It pairs perfectly with the extra-thick flat noodles. Adding the roasted garlic oil for flavor variation adds a fragrant aroma, allowing customers to enjoy a different delicious taste.

2. Tonkatsu enthusiast Terami recommends [Toripota Ramen THANK Kamakura Komachi] / Kanagawa, Kamakura

2. Tonkatist Terami recommends [Chicken Pota Ramen THANK Kamakura Komachi] / Kanagawa, Kamakura
The famous chicken potage soup restaurant that captivated many ramen lovers in Daimon and Kamata opened a new location in the popular tourist spot Kamakura Komachi Street in March 2025. The highlight of [Chicken Potage Ramen THANK Kamakura Komachi] is its rich potage soup made by simmering chicken bone broth with 10 kinds of vegetables. Despite the generous use of vegetables, the flavor is light and refreshing, contrary to its appearance. At the same time, it is highly nutritious, making it a truly satisfying bowl.

The recommended way to finish the meal is by adding the "Egg Yolk Cheese Rice." The cheese risotto made with the rich potage soup offers a different taste from the ramen itself, providing what is commonly called a "double delight." At the Kamakura Komachi restaurant, limited-time menus using local Kamakura vegetables are regularly offered, so be sure to check the restaurant's official Instagram as well.

3. Emphasizing the compatibility of sauna and alcohol, recommended by Chankuro: [Yokohama Iekei Ramen Nidaime Budouka] / Tokyo, Nakano

3. Emphasizing the compatibility of sauna and alcohol, recommended by Chankuro: [Yokohama Iekei Ramen Nidaime Budouka] / Tokyo, Nakano
He has been going to the Nakano branch of the Yokohama Iekei Ramen restaurant chain [Budouka] for over 10 years, specifically to [Nidaime Budouka]. The standout feature is undoubtedly the richness of the ramen soup. While many restaurants boast about their strong flavors, this one is not salty but has a deeply concentrated "taste" to the point where the ingredients settle. Yet, he always ends up drinking it all. Aiming to have the best soup in Japan to pair with rice, it’s impossible to stop eating the white rice. The offer of unlimited rice refills for 100 yen is also appreciated. There is also a "women-only ramen" with half the amount of noodles.

He prepares for a line during meal times, but the turnover rate is quick. After visiting Nakano’s famous sauna "Matsumoto-yu," eating here is sure to be a heavenly experience! Recently, the atmosphere has calmed down a bit, but be sure to pay attention to the energetic cheers from the staff.

4. [Aidaya 2] Recommended by the trending new restaurant hunter, Suzu / Ueno, Tokyo

4. Trendy New Restaurant Hunter Suzu Recommends [Aidaya 2] / Ueno, Tokyo
Three restaurants from the Koike group, frequently discussed among ramen enthusiasts, are featured in the Michelin Guide. When visiting this new restaurant, one should undoubtedly choose the "Ajitama Shrimp Wonton Noodles" from the menu, which is a must-try. Shortly after ordering, a bowl topped so generously that it almost hides the noodles arrives.
At first glance, the soup appears to be light, but it perfectly balances seafood and animal-based broths. It has a smooth texture with rich depth, leaving a strong impression. The "Shrimp Wontons" are flavored with ginger and sesame oil, the seasoned egg is soft and creamy, and the char siu has an exquisite smoky aroma. The medium-thin straight noodles complement these toppings while maintaining a presence as the main feature, making this ramen increasingly addictive with every bite.

Additionally, the ticket vending machine accepts not only cash but also cashless payments. Another nice touch is the availability of paper aprons right by the entrance.

5. Recommended by former TV producer Nakano: [Tokyo Style Noodle Hotate Biyori] / Tokyo, Akihabara

5. Recommended by former TV producer Nakano: [Tokyo Style Noodle Hotate Biyori] / Tokyo, Akihabara
This ramen restaurant always has a line forming 2 to 3 hours before opening. Although lunch reservations start at 10 a.m., when arriving 30 minutes before opening, the reservations for that day were already full, so a return visit was necessary. It was rumored that on weekends, people line up 3 to 4 hours before the reservation start time, so for the second visit, a weekday dinner was targeted. Reservations begin at 4 p.m., and by lining up 2 hours early, it was possible to secure a spot.

A regular customer who was in line ahead of me lined up for dinner reservations after having lunch, and someone behind me said, "I came to eat here because today is my birthday," showing their passionate love for the restaurant. The staff were friendly and enjoyed conversations with the regular customers.

The recommendation is the "Special Scallop Kelp Water Tsukemen." The restaurant’s style is to first enjoy a bite of scallop carpaccio, which is thick and sweet, leaving a strong impression. Next, the noodles are eaten as is. The combination with the rich, flavorful, and silky kelp water is wonderful, impressing once again. After that, you can enjoy changing the flavor with bonito salt or truffle oil, or dip the noodles into the dipping sauce containing two scallops and wontons, creating an experience like having a scallop course meal. This tsukemen is addictive once you try it.

6. "East" Tokyo gourmet that catches attention - Recommended by Murakami [Yamada's Eel & Eel Bone Ramen Tsukiji Main Restaurant] / Tokyo, Tsukiji

6. "East" Tokyo gourmet that catches attention - Recommended by Murakami [Yamada's Eel & Eel Bone Ramen Tsukiji Main Restaurant] / Tokyo, Tsukiji
A ramen restaurant operated by Yamada Suisan, which realized Japan's first "Muyaku Youman" (drug-free eel farming) and has been pursuing the deliciousness of eel. On this visit, which took place just after 1 p.m. on a weekend, they were able to enter immediately. The counter seats number only 12, but the spacing between each seat is wide, allowing for a relaxed experience. There is also said to be a semi-private room.

The soup of the "Una Hone Ramen," made from broth extracted from about 10 eel bones, spreads the rich aroma of eel the moment it enters the mouth. While rich, the toppings of shiso leaves and ginger add a refreshing touch, creating a perfect balance! The noodles are low-hydration noodles that pair well with the soup, blending well and allowing for a smooth throat feel.

The smoked egg yolk is smoky and profound, highlighting the savory aroma of the grilled eel, and when eaten together with the soup, the umami is enhanced. The set "Unagi Gohan" (eel rice) impresses with the fluffy texture of the eel. Both the grilled eel and the ramen use carefully raised eels without drugs, which is the source of their deliciousness. This is a restaurant where one can fully enjoy the umami of eel.

7. Saitama Enthusiast Kobayashi Recommends [Ramen Namonaki Restaurant] / Saitama, Minami-Yono

7. Saitama Enthusiast Kobayashi Recommends [Ramen Namonaki Restaurant] / Saitama, Minami-Yono
The owner, who gained experience at various renowned restaurants, opened [Ramen Namonaki-ten] in 2024. Although it is far from the station, this popular ramen restaurant in Saitama still has a constant line during lunchtime even after about a year since its opening.

The specialty is the recently more commonly seen "Tamago Kake Men" (egg-topped noodles). It is a simple yet visually beautiful maze-soba with two shining egg yolks placed on top of flat noodles made with whole wheat flour. The owner explained, "The key to making it delicious is to hold one chopstick in each hand and mix well until it becomes frothy with air." After trying it, the fluffy and rich egg flavor and the smooth texture of the noodles transformed into an even more delicious taste.

Furthermore, by changing the flavor with truffle oil and pepper, one can enjoy a Western-style taste, and finally, by adding rice to the remaining sauce, the entire bowl is finished. It is truly an entertaining maze-soba that allows one to experience familiar flavors as well as new sensations.

8. Currently obsessed with ramen in Ginza, Tatsu recommends [Mugito Olive Ginza Main Restaurant] / Tokyo, Ginza

8. Currently obsessed with ramen in Ginza - Recommended by Tatsu: [Mugito Olive Ginza Main Restaurant] / Tokyo, Ginza
[Mugito Olive Ginza Main Restaurant] is conveniently located just across from the back of GINZA SIX. Its charming exterior often attracts lines, but with 15 counter seats available, even at around 12:30 PM on weekdays, the wait time is only about 10 minutes.

The richly flavored "Clam SOBA" features a soup made from 100% clams. Sourced from Toyosu, the variety of clams captivates the senses, delivering a broth that is light yet full of depth and umami—a soup that one can truly "drink to the last drop." The noodles are an original creation developed in collaboration with the long-established Kyoto noodle maker "Menya Teigaku," offering a strong wheat aroma and an excellent match with the soup.

There are six special toppings available, with the moderate acidity of pickles and ponzu jelly, as well as the savory aroma of charcoal-grilled chicken, further stimulating the appetite. This makes enjoying a bowl of ramen feel like having a full-course meal. In addition to chicken and pork chashu, single items include fried tofu and kamaboko, making for a thoroughly satisfying dish. Please note that payment is limited to cashless methods.

9. [yagu-noodle]recommended by the spirited Edo native Shima / Sumiyoshi, Tokyo

9. [yagu-noodle] Recommended by the spirited Edokko Shimа / Sumiyoshi, Tokyo
Although it is inconveniently located a 13-minute walk from the station, this popular restaurant has lines every day. The dish introduced this time is the cold "seasonal ramen," which becomes especially desirable as the weather gets hotter. The first thing that catches the eye is its beauty. The clarity of the transparent broth and the carefully arranged colorful ingredients are so captivating that one cannot help but admire them. With the first sip, the umami of seafood and the aroma of citrus spread throughout the mouth, leaving a pleasant aftertaste. The charred skin of the sea bream adds a fragrant accent. It is an elegant and refreshing bowl that makes you forget the heat.

When the restaurant is full, the rule is to line up at the end without purchasing a meal ticket and wait until you are guided inside. Also, since it is often operated by a single staff member, it may take some time to be served. There are times when the restaurant is temporarily closed, so be sure to check the official X account.

Disclaimer: All information is accurate at time of publication.

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Update-Date: Jun 17, 2025

Author: SAVOR JAPAN

Categories: Ramen

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