Ramen noodles in Tokyo are often classified by ingredients, like the pork bones and seafood type, or by the name of the originating restaurant, like the Ganko type. Here, we introduce three major “ramen zones,” among the ramen houses in Tokyo, where many ramen houses which have evolved versions of the ramen dish are concentrated.


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*Click a name to link to the establishment's website.


Tai-sho-ken, Menya Musashi, Ramen Jiro… The originals and branches of many famous ramen houses set up shop in Ikebukuro. A vast area within walking distance of JR Ikebukuro Station, stretching from Higashi Ikebukuro to Nishi Ikebukuro, is home to countless restaurants that draw queues of customers. The vicinity of the five-road junction in Minami Ikebukuro, from the station’s East Exit, is a prominent ramen zone.

Kohmen Ikebukuro East Exit( External link ) (Japanese)

Curly noodles absorb the pork bone soup stewed for 8–12 hours (left). Miracle Pudding (right).

Danbo Ikebukuro West Exit( External link ) (Japanese)

Quality thin noodles developed through research to best suit the rich pure pork bone soup.


Japan’s greatest business district is home to an infinite number of eateries as well as to a key ramen zone. The hottest area is Otakibashi-dori Street, running from JR Shinjuku Station West Exit toward JR Okubo Station, where dozens of popular ramen houses stand side by side, from Misoya Hachiro Shoten to Moko Tanmen Nakamoto to Mochi-Mochi-no-Ki.

Ramen Nagi( External link )

Fragrant bai tang soup produced with a secret method to bring out the flavors of chicken, pork, and beef.

Fu-unji( External link ) (Japanese)

Tsukemen dip-style noodles with a double soup blending chicken bai tang and seafood.


Ramen houses dot the area around the intersection of Waseda-dori Street, between JR Takadanobaba Station and Tokyo Metro Waseda Station, and Meiji-dori Street. The establishments in this zone are rich in variety, ranging from good old diner-style places for students to branches of nationwide chains to popular unique eateries.

Yakimen Tsurugi( External link ) (Japanese)

A rich yet mild dish of noodles stir-fried on a hot plate served in pork bone and vegetable potage.

Tsukemenya Yasubee( External link ) (Japanese)

Tsukemen dip-style noodles with a soup blending meat, fish, and vegetables.


Tokyo Ramen Street, running beneath the Tokyo Station Yaesu South Exit, is built around a collection of famous ramen houses and serves a broad variety of menus under the concept “A new dish to eat even if you come every day for a week!”

Rokurinsha( External link ) (Japanese)

Ultra-rich soup that tastes good to the last drop.

Shio Ramen Hirugao( External link ) (Japanese)

Specialty shio (salt-flavored) ramen made with selected natural ingredients.


Some of the most famous ramen-house flavors created in Tokyo are even adapted into packets of instant ramen. Original instant noodles made in Japan are a big hit with foreign tourists for their taste and quality.

Ikebukuro Tai-sho-ken( External link ) (Japanese)

(Instant) Ikebukuro Tai-sho-ken Chinese Noodles available at supermarkets and convenience stores across Japan.

Moko Tanmen Nakamoto

Moko Tanmen Nakamoto available at 7-Eleven stores across Japan (with some exceptions).