Top 5 Tokyo Ramen Shops According to Frank the Ramen Expert

By Emily Suvannasankha
Updated: December 9, 2022

These days, getting out to restaurants to satisfy your ramen craving might be a little harder than usual. So why not eat with your eyes on this virtual tour of five of the most scrumptious, cutting-edge Tokyo ramen shops?

Frank, a ramen expert with over 4000 bowls under his belt, introduces a few of his top picks for five different kinds of ramen in Tokyo. Look out for these hidden gems next time you're craving ramen in Japan's capital!

Top 5 Tokyo Ramen Shops According to Frank the Ramen Expert

Here are the five common kinds of ramen and the best Tokyo ramen shops to visit to try them (plus a bonus!).

  1. Kamo to Negi - Shoyu (Soy Sauce) Ramen
  2. Soba House Konjiki Hototogisu - Shio (Salt) Ramen
  3. Tanaka Shouten - Tonkotsu (Pork Bone) Ramen
  4. Ramen Ren - Miso Ramen
  5. Kinkatsu - Tantanmen (Dandan Noodles)

Bonus: Tsukemen Michi - Tsukemen (Dipping Ramen)

1. Kamo to Negi

Bowl of Shoyu (soy sauce) ramen from Kamo to Negi with duck chashu slices

Shoyu (soy sauce) ramen is one of the most standard varieties of ramen, palatable to just about everyone. Frank recommends Kamo to Negi for modern, unique shoyu ramen made with fatty duck and rich broth. Choose two of three different kinds of negi, or green onion, to customize your dish!

2. Soba House Konjiki Hototogisu

Bowl of shio ramen from Soba House Konjiki Hototogisu

If you're looking for an even more clean-tasting ramen, look no further than Soba House Konjiki Hototogisu for shio (salt) ramen! Frank describes this bowl of ramen as light and delicate, letting the harmonious flavors of truffle oil, French mushroom oil, and other delicious ingredients shine through. What surprising sources does this Michelin-rated restaurant get its salt from? Watch the video to find out!

3. Tanaka Shouten

Chopsticks picking up tonkotsu ramen noodles in cloudy broth with green onions, egg, and seaweed with "thank you" written on it in different languages

Tonkotsu (pork bone) ramen, an especially popular kind of ramen, is known for its rich flavor and cloudy broth. Frank's top choice for tonkotsu ramen, Tanaka Shouten, boils the pork bone for three days, creating a hearty broth that will easily fill you up!

4. Ramen Ren

Miso Ramen from Ramen Ren, made with a big pat of butter on top

Miso ramen is a perfect pick for cold winter nights, thick and rich with familiar miso flavor. Ramen Ren infuses a special blend of four kinds of red and white miso into their broth, with five types of vegetables, chicken oil, and even butter and cheese!

5. Kinkatsu

Tantanmen ramen bowl with red broth, spices, with vegetables and white soup spoon

Craving a spicier bowl of ramen? Look no further than Frank's favorite spot for tantanmen, or "dandan noodles," Kinkatsu. Tantanmen, a Chinese-inspired take on traditional ramen, packs a mild amount of heat with each bowl. Kinkatsu provides a lovely balance of creamy and spicy broth, with notes of shrimp and pepper that will make your mouth tingle.

Bonus: Tsukemen Michi

Blue dish of plain tsukemen noodles next to bowl of brown broth with other sides in background

Last but not least, Frank's "bonus" ramen, tsukemen, is eaten by dipping cold, plain noodles into a separate, especially potent soup. At Tsukemen Michi, enjoy seasonal tsukemen toppings like garlic and ginger spice! This Tokyo ramen shop also serves a very surprising dessert!

Book a Tokyo Ramen Shop Tour

Eager to try these delicious bowls of ramen in Tokyo? Book a ramen tasting tour with Frank!

Gain invaluable insight into Tokyo ramen from the ramen expert himself on the Tokyo Ramen Tour with Frank, sample multiple customized bowls of ramen by Tasting 6 Mini Bowls of Ramen at 3 Award Winning Shops, or even embark on a Vegan / Vegetarian Ramen Tour in Tokyo. When it comes to Japan's most famous noodle dish, there's something for everyone to enjoy!

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We strive to be as accurate as possible and keep up with the changing landscape of Japan's food and travel industries. If you spot any inaccuracies, please send a report.
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Emily Suvannasankha
Masquerading as a grad student in Linguistics, Emily can typically be found counting the minutes ‘til her next peach chūhai. She has two years in Nagoya before her need for jumbo peanut butter sends her crawling back to the US.
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