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Tokyo's Four Great Ramen Houses: A One-Bowl-Each Hardcore Ramen Tour — Tokyo

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Tokyo's Four Great Ramen Houses: A One-Bowl-Each Hardcore Ramen Tour

Half-day

4 stops · Half-day

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My Trip

From the Shinjuku ramen cluster to a Michelin tantanmen in Otsuka. You can't finish them all in one sitting, so split a bowl each with your group or pick by style: a route for serious ramen lovers. Line up before opening at all of them (especially Fu-unji and Nakiryu).

Half-day4 stopsEst. budget 45,000 KRW

Itinerary

  1. 1

    Fu-unji風雲児

    Shinjuku · Ramen · 45 min stay

    A flagship of rich double-broth (chicken + fish) tsukemen. A Shinjuku tsukemen holy ground where the line forms 30 minutes before the lunch opening. The thick noodles soak up the deep seafood-and-meat dipping broth.

    오전 11시 개점 전 도착

  2. Walk 12 min
    2

    Menya Musashi Main Store麺屋武蔵

    Shinjuku · Ramen · 40 min stay

    A Shinjuku institution famous for its tonkotsu-and-seafood double broth and big chashu. With variations like a black garlic-oil version across branches, you can taste the origin of the Musashi lineage.

  3. Walk 8 min
    3

    Mouko Tanmen Nakamoto蒙古タンメン中本

    Shinjuku · Ramen · 35 min stay

    The core branch of a fiery tanmen chain that has carried Tokyo's spice scene since before the mala boom. The graded spiciness known as 'Hokkyoku (North Pole) Ramen' is the Japanese ramen that best suits Korean palates.

  4. Transit 25 min
    4

    Nakiryu鳴龍

    Ramen · 45 min stay

    The pinnacle of Michelin-starred tantanmen. The mala tantanmen, whose Sichuan pepper hits the tip of your nose, proves ramen can become fine dining. Well worth the trip out to Otsuka.

    런치 마감 전

Sources · Freshness

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