If you’re exploring ramen in Tokyo and keen on dishes that mix seafood flavors with a splash of brightness, this shop is one to note. It’s casual, centered around bold concepts, and worth visiting on foodie instincts alone—especially if you’re curious about where prawn ramen can go when it isn’t just a side character.

The blue ramen here, in particular, has gone viral more than once—thanks to its hypnotic hue and photogenic presentation—but there’s more to it than looks. Built on a shio-style base and paired with tender sous-vide chicken, this is a lighter, cleaner bowl that doesn’t lose its character.

Famous for its creamy tori paitan—a thick, indulgent chicken-based broth—this small shop delivers a refined twist on traditional ramen without shouting for attention. With only around eight counter seats, the intimate setup feels more like a chef’s bar than a typical ramen‑ya.

Tsukumo Ramen Ebisu Honten has carved out its own space in the Tokyo ramen scene with something a little unexpected—cheese. Known for grating generous amounts of Hokkaido Gouda directly into its bowls, this ramen shop offers a creamy, umami-rich twist that sets it apart from the usual shoyu or tonkotsu-heavy lineup across the city.