Japan

Instead of the usual pork or chicken-based broths, they specialize in Madai Ramen—a light yet umami-rich soup made from red sea bream. It’s a bit of a hidden gem for seafood lovers, especially if you’re looking to try something a little different from the usual tonkotsu heavyweights.

The attention to detail extends beyond the culinary realm, encompassing visual presentation, aromatic allure, and the intricate balance of flavors. Even the dining experience is carefully curated, with an instructional manual guiding patrons on how best to savor each component of the meal.

What sets MANNISH apart is its bold use of fresh ginger, which adds a bright, refreshing kick to the otherwise light and savory broth. The ramen here isn’t your typical rich, fatty bowl—instead, it leans toward a cleaner, more aromatic flavor profile that’s surprisingly satisfying and especially comforting during colder months.

Papapapapine in Machida is a quirky ramen joint that’s all about pineapples—yes, you read that right. Its name is a playful nod to the Japanese word for pineapple (“pain”), and the theme runs deep in both the concept and the menu.

Homemade Ramen Muginae is one of Tokyo’s most talked-about ramen joints—and for good reason. Tucked away near Omori Station, this cozy spot has been making waves since it first opened, earning a Michelin Bib Gourmand nod as far back as 2016.

Menya Sign (麺屋 彩音) in Gotanda, Tokyo is a small but highly acclaimed ramen shop, recognized with a Michelin Bib Gourmand for its refined take on classic flavors. Just a short walk from Gotanda Station, this cozy spot stands out with its carefully crafted shoyu ramen, made from a rich chicken-based broth using premium Daisen Dori and Nagoya Cochin chickens.

The signature here is their creamy pork bone broth paired with thin, firm noodles, staying true to the Hakata style. Customers can top up with free noodle refills (kaedama), and while the setup is simple and no-frills, the flavors speak for themselves. It’s all about rich, comforting ramen without the fuss.

Kamo to Negi’s duck-based ramen offers a distinctive flavor profile compared to more common pork or chicken-based broths. The duck creates a rich, slightly gamey taste that’s balanced by the mild sweetness of the leeks.