5th place: Ramen Feel ラーメンフィール

The city of Ome is positively rural compared to urban Tokyo, yet its relatively remote location there hasn't abated the popularity of Ramen Feel—so popular, in fact, that it only accepts two seatings per day, at 8am and 3pm. Having trained at the famous Ramen Iida-Shoten in Kanagawa, owner Daisuke Watanabe has won over the crowds with his shoyu soup base, into which he incorporates the essence of three kinds of chicken—Hinai chicken, black Satsuma chicken and Shanshui chicken—for unparalleled complexity. The ramen bowl is finished with the addition of pork char siu and wontons, then garnished with chicken oil—a must for chicken ramen lovers.

Ramen Feel, 4-695-1 Umego, Ome City, Tokyo, Japan; 0428-85-9382

4th place: Takano Ramen 中華そば 多賀野

Belying its modest storefront, Takano Ramen is a regular on the top ramen charts and is now run by second-generation owners. The restaurant offers five types of ramen: Chinese ramen, Aguni shio tsukemen (dipping ramen), Aguni shio ramen, spicy sesame dandan noodles and char siu duck dipping noodles. Among them, the Chinese ramen is the most popular, featuring a soup base boiled with chicken, pork and fish, and then thickened with dark soy sauce. The noodles are made using whole wheat flour and mixed with seaweed, resulting in a rich mouthfeel all around.

Takano Ramen, 2-15-10, Nakabu, Shinagawa-ku, Tokyo, Japan; 03-3787-2100

See also: How to elevate your instant noodles: 9 easy hacks you should try

3rd place: Menya Ittō 麺屋一燈

Not only is Menya Ittō easier on the eyes than your average ramen shop design-wise, but it also ranks as one of the top places for Tokyoites to dig into a bowl of tsukemen. The umami dipping broth is emboldened with several kinds of seafood and thick chicken broth, while the noodles are made using eight types of wheat flour for a springy texture and the ability to soak up the soup. What's even more addictive is the special char siu, which is cooked slowly at a low temperature for the most succulent texture. Menya Ittō's success has translated into overseas locations as far afield as Hong Kong and Vancouver, as well as a brand of cup noodles and potato chips.

Ramen Ittō, 1-4-17 Higashishinkoiwa, Katsushika-ku, Tokyo, Japan; 03-3697-9787

2nd place: Homemade Ramen Muginae 麦苗

Despite the stylish storefront, don't mistake Homemade Ramen Muginae for a trendy cafe. It's built quite the following thanks to a chicken soup base that emphasises the purity of the natural ingredients used, such as free-range Yamagata chicken, dashi, bonito and sardines, resulting in a broth that is complex, umami-rich and multi-layered. 

Homemade Ramen Muginae, 6-11-10 Minamioi, Shinagawa-ku, Tokyo, Japan

1st place: Ramen Shima らぁ麺や 嶋

Despite opening during the pandemic in June 2020, Ramen Shima has topped the ramen charts since, thanks to owner Hiroshi Morishima's special shoyu ramen. The soup base consists of bonito fish, Sansui chicken, Shingen chicken from Yamanashi Prefecture, mackerel and white shrimp, all of which is slow-cooked over many hours for a delicate texture while being packed with flavour. The char siu is grilled with binchōtan charcoal to add a smoky aroma which, mixed with the fat of the pork belly, is irresistible. 

Ramen Shima, 3-41-12-101 Honmachi, Tani-ku, Tokyo, Japan

This story was originally written in Chinese by Alex Chow. 原作者 Alex Chow 於 2023 年 2 月 21 日發表本文，請按此瀏覽中文版本。

NOW READ

What is natto and how do Japanese chefs enjoy this delicacy?

Combining dining with wellbeing? Steamed cuisine at Japan’s hot springs is the newest way to cook

Asia’s 50 Best Restaurants 2023: The restaurants which made it into this prestigious list