The best ramen in the world
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.
Ginza Kagari 銀座篝 | Tokyo, Japan | 95/100 Read Post »
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.
Tsukumo Ramen Ebisu Honten 九十九ラーメン 恵比寿本店 | Tokyo, Japan | 90/100 Read Post »
Tucked in a quiet corner near the docks of Kitashinagawa, Ramen Kaniryu brings a crab-infused bowl to Tokyo’s ramen scene. The shopfront is flashy with a izakaya vibe that seems out of the blue in a quiet area of town, if not for the steady line of customers.
Ramen Kaniryu | Tokyo, Japan | 70/100 Read Post »
This Tokyo shop takes the richness of lobster bisque and reworks it into a ramen experience that leans more French bistro than classic ramen-ya. No tonkotsu, no chicken paitan—just shellfish, cream, and a quiet confidence that it can stand on its own.
Ebimaru Ramen | Tokyo, Japan | 100/100 Read Post »
The setup is simple, the broth changes with the catch of the day, and there’s even a grilled rice ball waiting at the end if you’re the kind who drinks your soup down to the last drop.
Menya Kaijin Shinjuku Ten | Tokyo, Japan | 75/100 Read Post »
Milan might not be the first place that comes to mind when you think of a serious bowl of noodles, but this modern, Japanese-Italian ramen bar has quietly built a loyal following. If you’re the type who’s always on the lookout for interesting ramen, Casa Ramen might just pique your curiosity.
Casa Ramen | Milan, Italy | 45/100 Read Post »
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.
Ramen Machikado | Tokyo, Japan | 95/100 Read Post »
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.
Tsuta Japanese Soba Noodles | Tokyo, Japan | 100/100 Read Post »
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.
Salt & Ginger Ramen MANNISH | Tokyo, Japan | 75/100 Read Post »
