The best ramen in the world
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 »
Just off the Shiomachi Shopping Street in Setoda, Sayo is a small eatery with a red awning and a hyper-local twist on ramen—one that reflects the town’s citrus-loving identity. While the shop keeps a low profile, it’s known among travelers cycling the Shimanami Kaido for its Setouchi lemon ramen, a clear-broth bowl that arrives with fresh lemon slices floating like a garnish from the region’s orchards.
Shokudo Sayo しまの店さよ | Setoda, Japan | 70/100 Read Post »
At its core, the house specialty is an Onomichi-style ramen—a clear, soy-based bowl built with dashi from local Seto Inland Sea niboshi (small dried sardines), topped with flat, springy noodles and scattered pork back fat for texture and depth.
Denyasu 麵屋 でんやす | Onomichi, Japan | 85/100 Read Post »
Just off the edge of Roppongi in Nishiazabu, Kani Ramen Hinata (かにラーメン 光夏) flips the script on late-night eats with a crab-first bowl that lands somewhere between ramen shop and supper club. Opening at 9 PM and closing only when day breaks, it’s built for midnight dinners—the kind of place you stumble into after drinks and walk out from under sunrise.
Kani Ramen Hinata かにラーメン 光夏 | Tokyo, Japan | 85/100 Read Post »
