The best ramen in the world
Zweiter Läden is the Tokyo offshoot of Osaka’s well-known KÜCHE, helmed by an ex-Italian chef who channels European technique into unmistakably Japanese bowls. The shop name is German for “second store,” and the brand has already picked up nods like third place at New York JAPAN FES and a Ramen TRY new-shop commendation
Zweiter Läden at Dai Tsukemen Haku 2025 | Tokyo, Japan | 75/100 Read Post »
九段井さい Kudanisai is a Kudanshita-based niboshi specialist now showing at Dai Tsukemen Haku 2025, the annual “new creations” ramen showcase in Shinjuku’s Okubo Park. The shop is a relatively new Tokyo entrant, opened in April 2024 near Kudanshita and Iidabashi, led by the team behind the Sapporo-born “Isai” brand known for assertive dried-fish profiles.
九段井さい Kudanisai at Dai Tsukemen Haku 2025 | Tokyo, Japan | 75/100 Read Post »
At Tokyo Ramen Festa 2025, Akita Komenkai is serving a limited “Lobster and Hinai Jidori Local Chicken Miso Ramen,” a bowl that brings Akita Prefecture’s prized ingredients to Tokyo’s Komazawa Olympic Park. The collaboration highlights Hinai jidori—one of Japan’s top three regional chicken breeds—paired with a deep, regional miso and a touch of lobster richness that nods to northern coastal influences.
Akita Komenkai at Tokyo Ramen Festa 2025 | Tokyo, Japan | 85/100 Read Post »
Kane Kitchen Noodles (カネキッチンヌードルズ) returns to the spotlight at Tokyo Ramen Festa 2025 with a Festa-only “Local Chicken Extreme Soy Sauce Ramen,” billed by organizers as the comeback of a Bib Gourmand–recognized shop. It’s a Tokyo name with roots in Higashi-Nagasaki (Toshima), long noted by ramen watchers and guides, and now back on the big festival stage.
Kane Kitchen at Tokyo Ramen Festa 2025 | Tokyo, Japan | 95/100 Read Post »
I actually came here hoping to try their matcha-infused noodles after spotting them on another blog — only to realise later that it was an old, undated post about a limited seasonal item that’s no longer on the menu. So, no green noodles this time. But even without the novelty, Idaten’s measured approach and quiet confidence make it a worthwhile stop for anyone exploring Shizuoka’s modern ramen scene.
伊駄天 ONLY ONE RAMEN | Shizuoka, Japan | 85/100 Read Post »
Billing itself as Shizuoka’s first dedicated tomato ramen shop, WaiWai leans into a lighter, café-like ramen experience that’s become popular with female diners, with a menu built around tomato-based bowls and a neat “finish with rice” risotto-style add-on that regulars swear by. It’s a compact neighborhood stop with practical access and on-site parking—handy if you’re planning a ramen hop around the city.
Ramen Dining WaiWai らーめんダイニング ワイワイ| Shizuoka, Japan | 90/100 Read Post »
鶏白湯 最高の一日 (Tori Paitan Saikō no Ichinichi) is tucked in a compact corner of Takamatsu’s Furubaba-dōri, just a 6-minute walk from Kawaramachi Station. It’s a night-only ramen spot specializing in rich chicken paitan ramen—available in three levels of broth intensity: kōttori (thick), kossari (balanced), and assari (light).
鶏白湯 最高の一日 Tori Paitan Saikō no Ichinichi | Takamatsu, Japan | 80/100 Read Post »
Ramen Senmon Kami (拉麺専門 神) in Kochi City quietly marries the finesse of Chinese cooking with the comfort of Japanese ramen. The chef—trained in Beijing-style cuisine before a decade of ramen work in Japan—is behind a bowl where each sip balances a deep, mellow pork broth with meticulously prepared ingredients.
Ramen Senmon Kami 拉麺専門神 | Kochi, Japan | 80/100 Read Post »
The headline here is a clear, golden tai (sea bream) shio ramen—built on local catch (including Sukumo’s “shōga‑madai”) and finished to highlight clean seafood aroma over heavy richness. If you’re mapping out shio ramen in Kochi or curious about regional seafood broths in ramen across Japan, this one belongs on the list
塩伝説 なゆた NAYUTA | Kochi, Japan | 90/100 Read Post »
