These Ramen Shops in Tokyo Have the Locals’ Stamp of Approval

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Fact: Every district in Tokyo has a high concentration of ramen shops. Here, we introduce five that are worth visiting in the city’s Chuo Ward.

Menya Shichisai Hatchobori Store
2-13-2 Hatchobori, Chuo Ward, Tokyo
Contact: +81-3-5566-9355
Open from 11 a.m. to 3:30 p.m. and 5:30 p.m. to 10:30 p.m. from Mondays to Fridays, and 11 a.m. to 9 p.m. on weekends and holidays. Closed on every third Tuesday of the month. 

When ordering Kitakata Ramen (¥820) or dried anchovy broth, you can choose the amount of noodles from 150g, 200g, and 250g for the same price. 

In 2015, Menya Shichisai Hatchobori Store moved from Tokyo Station to Hatchobori. At that time, the ramen restaurants in the area served their ramen with rich broths. Menya Shichisai immediately became a hot topic for offering additive-free soup made of dried anchovy broth. The noodles are made to order, and are created using a blend of three types of flour for a soft mouthfeel.  

Seimen-an Nanahasu
1-8-7 Nihonbashi-Muromachi Chuo Ward,Tokyo
Contact: +81-3-3516-6288
Open from 11 a.m. to 8 p.m. on weekdays and 11 a.m. to 3:30 p.m. on weekends and holidays or until soup runs out.

The mellowness of Shina Soba’s (¥800) pure soy sauce stands out.

The owner was an apprentice at famous ramen shops such as BASSO Drillman in Ikebukuro and Nishiazabu Gogyou in Minato. In his shop, he provides additive-free soup using carefully selected ingredients. The homemade noodles are created with a blend of four different types of Japanese flour, which you can taste and smell in these noodles.

Ginza Noodles Mugi-to-Olive
6-12-12 Ginza, Chuo Ward, Tokyo
Contact: +81-3-3571-2123
Open from 11:30 a.m. to 10 p.m. (last order at 9:45 p.m.) on weekdays, and 11:30 a.m. to 9 p.m. (last order at 8:45 p.m.) on weekends and holidays or until soup runs out.

A clear taste of soup made from slow-simmered clams, Hamaguri Soba, ¥980. 

At this noodle shop in Ginza, make sure to order the Hamaguri Soba, made with clams sourced from Kuwanashi, Mie Prefecture, and the Tori Soba (¥880), made with Oyama free-range chickens. The soup is smooth and refreshing, and is made from high quality ingredients. They also pay attention to the dish presentation and use sous-vide roasted pork and mountain yam fried in olive oil.

Hachidaime Keisuke
Tokyu Plaza Ginza B2F, 5-2-1 Ginza, Chuo Ward, Tokyo
Contact: +81-3-6228-5033
Open from 11 a.m. to 11 p.m. (last order is from 10:45 p.m.) Closing schedules are irregular.

Fugu Dashi Shio Ramen with Bimi Dama has a stock that’s made of three types of blowfish, and has a fragrant aftertaste (¥1250).

A new franchise of the Keisuke group, Hachidaime Keisuke is famous for their blowfish ramen. The stock is made from blowfish bones and meat to create sophisticated flavors that best complement the fish. Instead of the usual chashu (roast pork), blowfish meat is sandwiched between kelp to create a crispy and tender texture. Bimi Dama (¥150), or eggs pickled in tamari sauce, and Nanairo Buta (¥200), or seven-spiced pork, are recommended toppings.

Ginza Oborotsuki
6-3-5 Ginza, Chuo Ward, Tokyo
Contact: +81-50-3468-7522
Open daily from 11:30 a.m. to 3:30 p.m. and 5:30 p.m. to 10:00 p.m. On Saturdays, they are open from 11:30 a.m. to 3:30 p.m. and 5:30 p.m. to 9:00 p.m. On Sundays, they are open from 11:30 a.m. to 3:00 p.m. (or until soup runs out). Closing schedule is irregular.

Tokusei Tsukemen uses pork bone and seafood stock, along with seafood extract, to create a rich soup to match the extra-thick noodles (¥1050). 

The owner of Ginza Oborotsuki trained at both Chinese and Western restaurants for 14 years. He says “impact is important because this is Ginza,” and provides extra thick noodles that have a more slippery texture to match their extra thick seafood-based soups. The Chinese noodles with anchovy and chicken stock (¥780) is also popular.

Provided by Japan Walker™, Tokyo Walker™, and Ramen Walker™ (16 March 2018)

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