A Weekend of Ramen in Tokyo
Tokyo takes ramen seriously, and one weekend is barely enough to scratch the surface. Every neighborhood has its own favorite shop, and each bowl tells a small story. Here is how we ate our way through a happy two days.
Know the main styles
Ramen comes in many forms, so it helps to know a few. Shoyu is a clear soy based broth that is light and savory. Tonkotsu is a rich, creamy pork broth. Miso brings a warm, hearty depth. Shio is delicate and salty. Try a different style at each meal and find the one you love.
How to order
Many shops use a vending machine at the door. Choose your bowl, insert your money, then hand the ticket to the staff. It feels strange at first, yet it keeps the line moving and the kitchen focused. If there is no machine, point at what looks good and smile.
Small shop, big flavor
The best bowls often come from tiny counters with a handful of seats. A short line is a good sign, so be patient and wait your turn. Slurping is welcome here, since it cools the noodles and shows you are enjoying the meal.
Bowls worth seeking out
- A rich tonkotsu on a cool evening.
- A clean shoyu for your first bowl of the day.
- A spicy miso when you want something bold.
Mind the manners
- Eat quickly once your bowl arrives, since ramen is best hot and fresh.
- Give up your seat promptly so the next guest can sit.
- Say thank you on the way out. A little kindness goes a long way.
Tokyo rewards the hungry and the curious. Follow the steam, join the line and let each bowl lead you to the next.