Recently, I dropped by Ninben, a long-established dashi specialist in Nihonbashi, to dive deeper into the world of dried fish, umami, and what really goes into a good bowl. What I found was part demonstration, part pantry, part tiny eatery—and pretty fascinating.
Dashi: The Soul of Japanese Broth – A Walk Through Ninben in Nihonbashi Read Post »
Look, we get it—Ichiran has the booths, Afuri has the yuzu. But if that’s all you’re eating in Tokyo, you’re barely scratching the surface. The real magic’s hidden in back alleys, down quiet streets, or inside sleepy neighbourhoods where chefs obsess over soup like it’s a religion. This isn’t a list for people chasing Instagram likes. It’s for folks who want to eat what Tokyoites actually crave. No chains, no fluff—just 10 bowls that made me stop mid-slurp and go, “Wah, this one damn shiok.”
10 Must-Try Ramen Shops in Tokyo (That Aren’t Ichiran or Afuri) 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 »
This is the sister restaurant of Ebimaru, and both shops share a clear obsession: bold, seafood-forward broths. At French Noodle Factory, expect lobster bisque to take centre stage—infused into creamy, savoury bowls that riff off ramen tradition without abandoning it.
French Noodle Factory 東京ドームシティ店 | Tokyo, Japan | 85/100 Read Post »
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.
Tokyo Ebi Tomato | Tokyo, Japan | 95/100 Read Post »
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.
Kipposhi | Tokyo, Japan | 75/100 Read Post »
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 »
