Ramen styles — what's the difference? Ramen is divided primarily into four main broth styles. Each is completely different — much like the varieties of beer or wine.
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Shoyu
醤油ラーメン
Soy sauce-based, clear brown broth. Tokyo's "home ramen". Light but rich in umami. Best choice for beginners. The traditional Tokyo style. Richness: ●●○○○
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Miso
味噌ラーメン
Miso paste gives a deep, rich flavour. Originally from Sapporo — it's best there. In Tokyo, good miso shops specialise exclusively in this style. Richness: ●●●○○
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Tonkotsu
豚骨ラーメン
Pork bone-based, milky white broth. Heavy, creamy and intense. Originally from Kyushu. The classic Ichiran and Ippudo style. Most popular among Western visitors. Richness: ●●●●○
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Shio
塩ラーメン
Salt-based, the clearest of all. Delicate, elegant and subtle. With fish or chicken stock. The hardest to appreciate — but the most rewarding once you learn to taste it. Richness: ●○○○○
Tsukemen — dipping ramen Tsukemen (つけ麺) is ramen's modern form: noodles served separately from a concentrated, stronger broth than traditional ramen. The noodle is dipped into the broth while eating. Developed in Tokyo in the 1960s. Now one of the most popular styles.
How to order at a ramen restaurant The ordering process at a ramen restaurant differs from a Western restaurant. Here's how it works:
1
Vending machine (券売機, kenbaiki) At most ramen shops you order from a vending machine before sitting. The machine is usually by the door or counter. Select your dish, pay with cash or card, get a ticket. Hand the ticket to staff.
2
Choose toppings (トッピング, toppingu) Chashu pork (叉焼), soft-boiled egg (味玉, ajitsuke tamago), bamboo shoots (メンマ, menma), nori seaweed. Extra cost ¥100–200 per topping.
3
Noodle firmness (麺の硬さ) Especially at tonkotsu shops you can choose noodle firmness: kata (硬い, firm), futsu (普通, normal), yawarakai (柔らかい, soft). Recommended: futsu or kata.
4
Kaeda — free refill At many shops you can ask for a free noodle refill (替え玉, kaedama) when the bowl is half-finished — especially at tonkotsu shops. Say "kaedama onegaishimasu" (替え玉お願いします).
💡 Etiquette note Slurping is completely acceptable — in fact it signals to the chef that you're enjoying the food. Don't be shy about eating loudly in a ramen restaurant. The biggest mistake is leaving the broth undrunk — it's the soul of the whole dish.
Best ramen spots in Tokyo
Ichiran
一蘭
📍 Shinjuku, Shibuya, Akihabara (multiple) Stripped-back tonkotsu. Individual booths — you eat alone, focus on the taste. Very tourist-friendly: everything in English. An excellent first ramen experience.
¥980–1,400
Fuunji
風雲児
📍 Shinjuku (Takashimaya St. Exit)
Tokyo's most legendary tsukemen spot. Intense chicken-tonkotsu broth for dipping thick noodles. Queue is long (30–60 min) but worth every minute. Open lunch and dinner only.
¥1,100–1,400
Ramen Nagi
凪
📍 Shinjuku (Golden Gai)
Hidden in a tiny spot in Golden Gai area. Niboshi ramen (dried sardine broth) is in a class of its own. Nothing else like it. Narrow and atmospheric. Cash only.
¥900–1,200
Afuri
阿夫利
📍 Harajuku, Ebisu (multiple) Chicken shio ramen with yuzu citrus — light, aromatic and completely unlike anything else. The pinnacle of modern ramen culture. Perfect if you prefer lighter dishes.
¥980–1,500
Tsuta
蔦
📍 Sugamo
The world's first Michelin-starred ramen restaurant. Truffle shio or shoyu, hand-made noodles. Reservation practically essential. An experience beyond routine.
¥1,500–2,000
Kyushu Jangara
九州じゃんがら
📍 Akihabara
Kyushu-style tonkotsu in Akihabara — the perfect combination in the heart of geek culture. Special katsu ramen topped with breaded pork. Hearty and filling.
¥900–1,300
💡 Practical tips Timing: Go after the lunch rush (13:30–14:30) or before dinner (17:00–18:00). Queue times halve. Google Maps: Search "ramen" from your current location — in Tokyo every area is full of great options. You cannot go wrong. Closing: Many ramen shops close when the day's portions run out. Check opening hours beforehand.