Tokyo Ramen Street Official Guide ｜First Avenue Tokyo Station
Your guide to every shop on Tokyo Ramen Street!
The city’s best ramen has all come to Tokyo Station!
The concept behind Tokyo Ramen Street is to bring together so many different types of ramen that you could wander it for a week and never run out of options.
Whether it’s special noodles, special broth, or special toppings, each shop adds its own unique twist to this iconic dish, serving everything from classic favorites to flavors you won’t find anywhere else.
Tokyo Niboshi
Ramen Gyoku
Fish broth ramen elevated to perfection, thanks to the perfect balance of chicken and dried fish ingredients
This shop specializing in fish broth ramen is brought to you by Gyoku, renowned for their rich seafood creations. The thick broth is packed with savory chicken flavors and combined with several dried fish ingredients to create a delectable treat that’s fast becoming a new Tokyo tradition.
Shoyu ramen
Soranoiro
Nippon
An impressive restaurant listed in the Michelin guide.
As well as shoyu ramen using Japan’s largest local breed of chicken, Amakusa Daio,the shellfish soup shio ramen and mushroom vegetable soba are popular.
We have also introduced gluten-free and vegan dishes in response to the diversification of food in recent years.
Dipping ramen
Rokurinsha
The restaurant that put dipping ramen on the map
This renowned shop is constantly pushing forward to create ramen so delicious that it’s crave-worthy to the last drop--and doesn’t care what it has to do to get there. It owes its wild popularity and success to its original, super-thick broth recipes, which are fast becoming the standard in the world of dipping ramen.
Shio Ramen Senmon
Hirugao
A famous shio ramen store in Tokyo with an endless queue
The soup brings out the richness and flavor perfectly, using flavorful noodles made from Hokkaido wheat and carefully-selected ingredients.
Tonkotsu ramen
Oreshiki Jun
Incredibly thick tonkotsu ramen made by Mister Ramen's Tsukasa Maejima
The rich and smooth tonkotsu soup is cooked in-store so that you can enjoy its best flavor.
Miso ramen
Hanamichian
Miso ramen restaurant selected for two consecutive years by Michelin Guide Tokyo
Hanamichian ramen doesn’t use especially luxurious ingredients. It uses ingredients that can be found everywhere in a skillful way.
Filled with the warmth of “welcome” and “welcome home.”
Enjoy the depth of the Tokyo miso established by Hanamichian.
Iekei ramen
Kakushinka TOKYO
Bringing a revolution to iekei ramen!
A soup with a smoother taste than the traditional iekei ramen,
mixed with fragrant noodles made of 100% domestic wheat and using the theme of “spring love.”
The domestic pork thigh, belly and loin char siu pork are also popular.
We aim for iekei ramen that is loved by everyone.
Seafood tonkotsu ramen
Tokyoeki Ikaruga
A high-quality tonkotsu seafood ramen, created by the store owner, who began in apparel.
A ramen dish where the soup has the perfect balance of meat and seafood.
A famous restaurant that has been winning awards for over 20 years.
The concept is “creating enjoyable memories at Tokyo Station by many customers.”
Map
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Tokyo-style fish broth ramen Ramen Gyoku
Ramen factsheet
Broth base
Chicken and dried fish ingredients
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork belly
Tokyo-style fish broth ramen Ramen Gyoku
Key features
I.
Broth/tare seasoning
Their richly-flavored broth is made from dense, white chicken broth and an unmistakable pop of flavor from dried fish ingredients for a taste that’s completely unique.
II.
Noodles
The housemade noodles are designed to cut cleanly on the teeth and go down smooth, with a distinctive flour aroma. They go great with the thick broth!
III.
Toppings
Slowly marinated in a special sauce that is made through continual replenishment, the char siu pork is a tender and flavorful product.
Note: Information subject to change without notice
Tokyo-style fish broth ramen Ramen Gyoku
Photos
Tokyo-style fish broth ramen Ramen Gyoku
Enhance your ramen experience!
▲ Melt-away dried bonito shavings over rice ¥350 (with tax)
Note: Prices subject to change
Soranoiro Nippon
Ramen factsheet
Broth base
Shoyu ramen (chicken shoyu ramen)
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
One kind of hung-roasted grilled pork, one kind of low-temperature cooked pork, one kind of chicken
Soranoiro Nippon
Key features
I.
Broth/tare seasoning
The soup features Japan’s largest local breed of chicken, Amakusa Daio, and uses whole chicken, kelp, shiitake mushroom and apple.
II.
Noodles
Smooth noodles made of 100% domestic wheat, boasting flavor and aroma.
III.
Toppings
Hung-roasted and low-temperature cooked domestic pork thigh, low-temperature cooked chicken breast, and the special is even topped with loin.
Note: Information subject to change without notice
Soranoiro Nippon
Photos
Soranoiro Nippon
Enhance your ramen experience!
▲ Pork burdock onigiri rice ball ¥120 (with tax)
Note: Prices subject to change
Rokurinsha
Ramen factsheet
Broth base
Pork and chicken bones
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork shoulder roast (one slice)
Rokurinsha
Key features
I.
Broth/tare seasoning
Condenses long-simmering pork, chicken and vegetables for delicious taste. Rich and sharp dipping sauce with sweetness, pungency and sourness goes well with thick noodles.
II.
Noodles
Special order very thick curly noodles, firmly picking dipping sauce, have satisfactory texture raving in your mouth.
III.
Toppings
Green onion, fermented bamboo shoots (menma), spicy, sliced pork. Served with the classic dipping ramen toppings, but they get a fresh pop of flavor from the perfectly-balanced sweet, salty, and tangy components in the dipping sauce. The change in flavor that happens when the fish meal on the toasted seaweed melts into the broth is a signature Rokurinsha experience.
Note: Information subject to change without notice
Rokurinsha
Photos
Rokurinsha
Enhance your ramen experience!
▲ Specially-priced three-topping set ¥250 (with tax)
Note: Prices subject to change
Specializing in salt-based ramen Hirugao
Ramen factsheet
Broth base
Salt-based ramen
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork Loin
Specializing in salt-based ramen Hirugao
Key features
I.
Broth/tare seasoning
Whole Shingen chickens are used to make the broth, while the savory tare is made with kelp, scallop muscles, dried sardines, and vegetables. Salt-based tare sauce is often called the “lifeblood” of ramen, and theirs is made with natural Vietnamese sea salt, white Matsukuraya soy sauce, and premium dried bonito shavings.
II.
Noodles
Flexible and full of flavor, the thin, straight, No. 24-cut noodles are the perfect fit for the delicate broth at Hirugao.
Using flour "Kita Honami" from Hokkaido.
III.
Toppings
Pork slow-roasted for two days, salted eggs cured in a premium tare sauce, and accents from the savory flavors of scallop muscle and yuzu citrus.
IV.
Other
Our ramen does not use any chemical seasonings and is gentle on the body, using only natural ingredients and overflowing with umami.
Note: Information subject to change without notice
Specializing in salt-based ramen Hirugao
Photos
Specializing in salt-based ramen Hirugao
Enhance your ramen experience!
▲ Hirugao-style chicken-and-egg rice bowl ¥380 (with tax)
Note: Prices subject to change
Tonkotsu ramen Oreshiki Jun
Ramen factsheet
Broth base
Pork bone (tonkotsu)
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork thigh
Tonkotsu ramen Oreshiki Jun
Key features
I.
Broth/tare seasoning
Their rich, creamy tonkotsu broth is packed with fresh pork bones and slow-simmered for 24 hours. It’s made on-site, so it’s always fresh and fragrant right out of the pot.
II.
Noodles
Their rich, creamy tonkotsu broth is packed with fresh pork bones and slow-simmered for 24 hours. It’s made on-site, so it’s always fresh and fragrant right out of the pot.
III.
Toppings
The dish is completed perfectly with teriyaki chashu grilled for each order, moist and juicy chashu thigh meat, Kyoto Kujo leek and homemade spicy sauce.
IV.
Other
The broth is simmered over high heat in a tall pot and carefully stirred by a ramen expert to make sure it doesn’t burn. The chefs put their heart and soul into this broth, and you can definitely taste the magic.
Enjoy your favorite flavors with various tabletop items.
Note: Information subject to change without notice
Tonkotsu ramen Oreshiki Jun
Photos
Tonkotsu ramen Oreshiki Jun
Enhance your ramen experience!
▲ Tonkotsu curry ¥380 (with tax)
Note: Prices subject to change
Specializing in miso ramen Tsujita Misonosho
Ramen factsheet
Broth base
Miso ramen
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Housemade pork-belly char siu
Specializing in miso ramen Tsujita Misonosho
Key features
I.
Broth/tare seasoning
The broth is made from select chicken bones, seafood, and several types of miso. The broth is gradually added and simmered together with the other ingredients one bowl at a time to maximize the aromatic experience.
II.
Noodles
The curly noodles are sourced from Hokkaido. They have a wonderfully springy texture and do a great job of picking up the broth. The noodle recipe was jointly developed with Kobayashi Seimen.
III.
Toppings
Their housemade char siu is made with tender, melt-in-your-mouth pork belly marinated in secret sauce.
IV.
Other
Add the aonori seaweed that’s available on the table for an even more flavorful experience. It will change the flavor and create a memorable bowl of ramen that’s good to the last drop.
Note: Information subject to change without notice
Specializing in miso ramen Tsujita Misonosho
Photos
Specializing in miso ramen Tsujita Misonosho
Enhance your ramen experience!
▲ Sliced pork rice bowl ¥330 (with tax)
Note: Prices subject to change
Tokyo-style soy-based ramen Chiyogami
Ramen factsheet
Broth base
Chicken bones, kelp, premium dried mackerel shavings, dried sardines
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork shoulder roast
Tokyo-style soy-based ramen Chiyogami
Key features
I.
Broth/tare seasoning
Chicken bones are slow-cooked before adding special-order dried mackerel shavings and other dried ingredients and simmering for another one or two hours each, maximizing the aroma, flavor, and richness of the broth. Three types of soy sauce are blended into the tare seasoning, which is then added to the rich, Japanese-style dashi broth. The result is a thick, fragrant soy-based tare seasoning that’s bursting with umami flavors.
II.
Noodles
Made with Japan-grown wheat, these noodles are springy, smooth, and supremely satisfying on the way down. They do a great job of picking up the flavorful, fragrant broth.
III.
Toppings
The rich flavor of the pork shoulder roast is sealed in at high heat to create the thick-cut char siu. The chopped yuba tofu skin on top of the green onion adds color and a delightful pop of texture.
Note: Information subject to change without notice
Tokyo-style soy-based ramen Chiyogami
Photos
Tokyo-style soy-based ramen Chiyogami
Enhance your ramen experience!
▲ Cut pork dish ¥480 (with tax)
Note: Prices subject to change
Seafood tonkotsu ramen Tokyoeki Ikaruga
Ramen factsheet
Broth base
Dried bonito shavings, kelp, premium dried mackerel shavings, pork bones, chicken bones
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Rolled pork belly
Seafood tonkotsu ramen Tokyoeki Ikaruga
Key features
I.
Broth/tare seasoning
This shop uses a perfectly-balanced blend of aromatic, flavorful seafood broth and clean, rich tonkotsu broth. The tare seasoning is a study in perfection, featuring three types of soy-based sauces made with different types of dashi broth using premium dried bonito shavings and Rishiri kelp, and at different extraction temperatures.
II.
Noodles
The noodles are slick and juicy with a firm, springy texture that is super satisfying on the way down.
III.
Toppings
Toppings include giant menma made from tender, juicy bamboo shoots.
Note: Information subject to change without notice
Seafood tonkotsu ramen Tokyoeki Ikaruga
Photos
Seafood tonkotsu ramen Tokyoeki Ikaruga
Enhance your ramen experience!
▲ Seared char siu plate (with both pork and chicken) ¥480 (with tax)
Note: Prices subject to change
Hanamichian
Ramen factsheet
Broth base
Miso
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Pork belly
Hanamichian
Key features
I.
Broth/tare seasoning
A soup that is rich but not overly so, achieved by cooking a large amount of broth and ingredients over two days.
II.
Noodles
The thick, firm noodles are a Mikawaya Seimen special order for Hanamichian.
III.
Toppings
Crispy bean sprouts are synonymous with Hanamichian.
Topped with further simmered and smoked, mouth-watering char siu pork and special pork belly cooked in a sweet and spicy garlic soy sauce.
Note: Information subject to change without notice
Kakushinka TOKYO
Ramen factsheet
Broth base
Iekei ramen (tonkotsu shoyu)
Flavor intensity
Mild
Balanced
Bold
Heaviness
Light
Balanced
Rich
Noodles
Thin
Balanced
Thick
Sliced pork
Hung-roasted grilled pork thigh made of domestic pork,
simmered pork belly, low-temperature cooked loin
Kakushinka TOKYO
Key features
I.
Broth/tare seasoning
A generous amount of domestic pork bone, back fat and chicken broth is used to create a soup that is punchy, yet smooth and tasty.
The sauce mainly uses Yamasa ginsen soy sauce, blended with uniquely blended seasonings to enhance the richness and sharpness of the taste.
II.
Noodles
With a main focus on “spring love,” the made-to-measure noodles using 100% domestic wheat are as delicious as the soup. Slurp the noodles at a good tempo and enjoy how they interact with the soup.
III.
Toppings
The special has three types of domestic char siu pork (thigh, belly and loin), ajitama and extra seaweed.
Note: Information subject to change without notice
