When you think of Japanese food, ramen is one of the first dishes that comes to mind. It’s cheap, quick, and delicious—Japan’s very own version of fast food, but with an incredible depth of flavor that keeps both locals and tourists coming back for more.
In this guide, we’ll cover the main types of ramen, explore regional specialties, and recommend some of the best ramen shops in Japan’s major cities. Whether you’re visiting Tokyo, Kyoto, or Fukuoka, this article will help you navigate Japan’s vibrant ramen culture like a pro.
And, if you’re coming to Kansai, be sure to check out our tours and photography sessions for a deeper dive into Japan’s food scene!
🍜 The Main Types of Ramen
Ramen comes in many styles, but here are the five most common types you’ll find throughout Japan:
1. Shoyu (Soy Sauce) Ramen
- Broth: Clear and brown, with a soy sauce-based seasoning.
- Flavor Profile: Savory, slightly salty, and packed with umami.
- Common Toppings: Chashu (pork slices), bamboo shoots, green onions, nori (seaweed), soft-boiled eggs.
2. Shio (Salt) Ramen
- Broth: Light and clear, often chicken or seafood-based.
- Flavor Profile: Delicate, salty, slightly sweet.
- Common Toppings: Chicken slices, fish cakes, seaweed, pickled plums.
3. Miso Ramen
- Broth: Thick and rich, flavored with fermented miso paste.
- Flavor Profile: Deep, nutty, slightly sweet, full of umami.
- Common Toppings: Corn, butter, ground pork, bean sprouts, garlic.
4. Tonkotsu (Pork Bone) Ramen
- Broth: Creamy, rich, and opaque, made by boiling pork bones for hours.
- Flavor Profile: Deeply savory, fatty, and full-bodied.
- Common Toppings: Chashu, kikurage mushrooms, garlic, sesame seeds, scallions.
5. Seafood Ramen
- Broth: Clear or creamy, made from a blend of seafood such as shrimp, clams, bonito flakes, and seaweed (kombu).
- Flavor Profile: Light yet rich, briny with natural umami from the sea, and sometimes slightly smoky depending on the ingredients used.
- Common Toppings: Shrimp, scallops, squid, nori (seaweed), fish cakes (narutomaki), green onions.
Honorable Mentions:
- Tsukemen (Dipping Ramen) – Noodles and broth served separately, with a thick and concentrated dipping broth.
- Mazesoba (Abura Soba) – Brothless ramen, mixed with a thick sauce or oil-based seasoning.
- Tori Paitan (Creamy Chicken Ramen) – A rich, creamy ramen made from chicken bones rather than pork.
🌏 Regional Ramen Specialties
Japan’s regions have their own take on ramen, showcasing unique ingredients and local flavors. Here are some must-try regional varieties:
1. Sapporo Ramen (Hokkaido)
- Base: Miso
- Broth: Rich and hearty, often with pork or chicken stock.
- Toppings: Sweet corn, butter, bean sprouts, ground pork, garlic.
2. Hakata Ramen (Fukuoka)
- Base: Tonkotsu (Pork Bone)
- Broth: Milky white and rich, boiled for hours.
- Toppings: Chashu, pickled ginger, sesame seeds, green onions.
3. Kitakata Ramen (Fukushima)
- Base: Shoyu (Soy Sauce)
- Broth: Light soy sauce with pork and dried sardines.
- Toppings: Chashu, green onions, bamboo shoots, fish cake.
4. Yokohama Ie-Kei Ramen
- Base: Shoyu-Tonkotsu (Soy Sauce and Pork Bone)
- Broth: Rich, thick, slightly creamy.
- Toppings: Chashu, spinach, nori, soft-boiled egg.
5. Nagoya “Taiwan” Ramen
- Base: Spicy Shoyu
- Broth: Spicy soy sauce with chili and garlic.
- Toppings: Spicy ground pork, chives, green onions, raw egg.
6. Hakata Ramen (Fukuoka)
- Base: Tonkotsu (Pork Bone)
- Broth: Milky white and rich, achieved by boiling pork bones for hours.
- Toppings: Chashu, pickled ginger, sesame seeds, and green onions.
Note: Hakata ramen is famous for its creamy tonkotsu broth and thin noodles.
These regional specialties showcase just how diverse ramen Japan has to offer.
🍽️ How to Pick a Good Ramen Shop
With so many ramen shops in Japan, how do you pick the best one? Here are some tips to spot a great ramen shop (from a Japanese local):
✅ Don’t fall for fancy interiors – Ramen is considered fast food in Japan. A shop focused more on aesthetics will more likely stumble on flavor.
✅Ramen shouldn’t be expensive – If your basic ramen costs more than 1,000-yen, you’re probably paying more for the experience than the food.
✅ Look who’s waiting in line – Avoid shops full of foreigners, they tend to be more expensive and less authentic.
✅Multiple locations means it’s good – If a shop has a few different stores, it’s for a reason–good, consistent food. Don’t avoid a shop simply because it has more than one location.
🥢 How Best to Enjoy Ramen
Ramen eating has its own unspoken rules in Japan. Follow these tips for a more authentic experience:
🥢 Slurp your noodles – It’s not rude; it actually enhances the flavor! It also helps cool the noodles on the way down (Japanese ramen is served much hotter than ramen typically is outside the country)
🥢 Eat quickly – Ramen is meant to be eaten fresh before the noodles get soggy.
🥢 No lingering – Many ramen shops have small spaces, so finish your bowl and make room for the next customers.
🥢 Order rice – Try enjoying your leftover broth poured over rice. You can even add some pickles!
🥢 Drink the broth if you like – It’s okay to leave some behind, but if the broth is amazing, go for it!
🥢 Use the condiments – Garlic, chili oil, and vinegar can enhance your bowl’s flavor.
🍜 Recommended Ramen Shops
Here are some highly-rated ramen spots across Japan’s major cities:
Kyoto
- Menya Gokkei – Ultra-thick and creamy chicken-based broth.
- Honke Daiichi Asahi – Famous soy-based broth near Kyoto Station.
- Menya Inoichi – Michelin Bib Gourmand ramen with refined dashi broth.
Author’s Note: My favorite ramen style is Tori Paitan so if you’re looking for some good chicken-based broth check out Mendokoro Janomeya (麺処 虵の目屋). Another personal favorite with a chicken and pork combo broth is Takayasu (中華そば 高安).
For those interested in doing a Kyoto ramen-tour, consider checking out the 10 highest ranking ramen shops of Tabelog, Japan’s Yelp, in our recent article “Ranking Kyoto’s Best Ramen Shops: A Data-Driven Approach!”
Tokyo
- Chuka Soba Aoba (Nakano, Tokyo) – Double broth with animal and seafood flavors.
- Ramen Hayashi (Shibuya, Tokyo) – Blend of chicken, pork, and seafood broth.
- Ramen Jiro (Mita Main Branch, Tokyo) – Massive portions of rich, heavy ramen.
Fukuoka
- Men Gekijo Gen’ei (Fukuoka City) – Creative and unique ramen flavors.
Sapporo
- Ramen Saimi (Sapporo, Hokkaido) – Rich miso broth, perfect for winter.
- Ramen Shingen (Sapporo, Hokkaido) – Deeply flavorful miso broth with chewy noodles.
Osaka
- Jinrui Mina Menrui (Kita-ku, Osaka City) – Famous for its thick soy sauce-based broth.
- Kinguemon (Nishi-ku, Osaka City) – Known for “Osaka Black” ramen.
Nagoya
- Menya Hanabi (Nakagawa-ku, Nagoya City) – Original Taiwan Mazesoba creator.
- Chuka Soba Kokuya (Naka-ku, Nagoya City) – Classic old-fashioned shoyu ramen.
Ramen isn’t just a meal—it’s a cultural experience. Whether you prefer rich tonkotsu or delicate shio, Japan has a ramen for everyone. Which bowl will you try first? 🍜
If this article was helpful for you, please consider checking out the PiQtour YouTube page for more tips and guides on all things Japan!
🔍 Relevant Keyphrases:
ramen japan best ramen in japan famous ramen shops in japan types of ramen in japan regional ramen specialties