Ibuki

Niboshi ramen is given its distinctive flavor through the use of small dried fish, which admittedly isn’t for everyone. The niboshi ramen at Ibuki, however, is even more niche, on account of the fact that they crank the fish flavor up to 11. The chefs at this Itabashi shop use dried baby sardines in abundance to give the niboshi broth here a bigger kick than probably anywhere else: smoky and salty, with a little touch of sourness. If the resulting flavor-packed, thick broth is up your alley, then you’ll likely have just found your new favorite ramen shop in Tokyo. The al dente noodles are topped with a thick cut of pork shoulder, and if you still have broth left after you eat it all, you can order a noodle and toppings refill to extend the experience just a little longer. This is good seeing as, once you take your first sip of Ibuki’s rich broth, you’ll never want it to stop.