Taking a Ramen Trip while staying in Tokyo

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It is always difficult to choose which Ramen to eat, as there are so many flavors to choose from. It might surprise you that the 47 prefectures of Japan each have its own locally originated Ramen. As it is difficult to travel around Japan to taste all these Ramens, let us introduce you to a shortcut to savor the different flavors, by sharing your stores in Tokyo where you can try some of the best locally originated Ramen from different areas of Japan.

Dokutsu-ya (“Ie-kei Ramen”, Yokohama)


If the Ramen Store has the Kanji of “家” (pronounced “Ya”) at the end of its title, it is most likely to be “Ie-kei Ramen” which originated in Yokohama of Kanagawa Prefecture. The thick soup is made from Broth made by pork marrow and chicken, which perfectly matches with the fat noodles, and have an addictive taste. It is topped with Boiled spinach, seaweed, and Pork meat, and with your choice, you can add garlic, vinegar, or chili pepper to change the taste. Dokutsu-ya (Kichijoji) serves a rather light flavored Ie-kei Ramen, which is perfect for beginners.

Address: 2-2-4 Kichijoji Minamicho, Musashino, Tokyo 180-0003

Fukurou (“Sapporo Miso Ramen”, Sapporo)


Famous for its Ramen Culture, Sapporo of Hokkaido serves the best Miso (paste made by fermented soybeans) Ramens of the world. If you enjoy having the traditional dish of Miso Soup, you better try having the Sapporo miso Ramen. The noodles are curly with thick yellow color, and it is common to have lard in the soup to avoid it from cooling down, as the temperature gets very low at Sapporo during Winter. At Fukurou (Asakusa-bashi), you can try having the typical Sapporo Miso Ramen which is kept hot until your last bite.

Address: 1F, 1-13-4, Yanagibashi, Taito City, Tokyo 111-0052

Misen (“Taiwan ramen”, Nagoya)


Despite it’s naming, Taiwan Ramen originated in Nagoya (Aichi Prefecture) of Japan. The history of Taiwan Ramen begun in the Taiwanese restaurant “Misen”, and it was first served as a staff meal, which soon became popular to be the representative menu of Nagoya. At Kanda, you will be able to visit the Tokyo branch of Misen, to taste the original Taiwan Ramen. What makes it special is the topping of minced pork meat, brown sprouts, Leek, and Chinese Chive cooked with chili peppers, giving a spicy hot taste with the punch of garlic!

Address : 3-3-21 Kanda Kajicho, Chiyoda City, Tokyo 101-0045

Iroha (“Black Ramen” from Toyama)


As it’s naming, the soup of the Black Ramen is deep black. However, it will take you by surprise that the taste is rather light and smooth. The award-winning Iroha says that the secret to this is their special soy sauce used in the soup, which is rich in taste and has low saltiness. They have been replenishing this soy sauce since its founding, and to finish up the ramen, this soy sauce is combined with two types of broth (chicken-based, and seafood-based). The Tokyo branch of Iroha is found in Akihabara.

Address : Yodobashi Akiba, Kanda Hanaokacho, Chiyoda City, Tokyo 101-0028

Shibaraku (“Hakata Ramen” from Fukuoka)


Hakata Ramen became famous for being eaten in food stalls, as it is common for people to take a bowl of Ramen after drinking. Shibaraku, which is found in Nihonbashi of Tokyo, is one of the stores that has originated from a food Stall in Hakata. The Tonkotsu (Broth made by Pork Marrow) Ramen of Hakata is known by having thin noodles, soaked in its white soup. The whiteness comes from heating the pork marrow at high temperature, making the gelatin of the bone to melt. At Shibaraku, they simmer the bone marrow for 36 hours! As the thin noodles will easily pass down your throat, go for the “Kaedama”, where they will serve you with your second lump of noodles!

Address: 2-14-4 Nihonbashikakigaracho, Chuo City, Tokyo 103-0014