Omori’s Hot-Topic Ramen Shop, “Muginae”!

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Written by Sato

This time, I am visiting “Homemade Ramen Muginae,” a ramen shop in Omori, Tokyo.
This restaurant first opened in April of 2016, and in less than a year it has grown rapidly, becoming an extremely popular restaurant! There is always an orderly line out the front of the shop, and they serve around 100 bowls of ramen every day until they run out.

Muginae was nominated for the “Best Newcomer” award from TRY, regarded as the highest authority in the ramen industry, but they declined the title, citing their reason as “not wanting the line to get longer than it already is.”
I came here with some high expectations already in place. I look forward to seeing what kinds of ramen I can try here!

The Shop Has a Chic Atmosphere!

“Muginae” is around 7 minutes on foot from both the JR Keihin-Tohoku Line’s Omori Station and the Keikyu Main Line’s Omorikaigan Station. The restaurant is emblazoned with its logo, a combination of the character for “wheat” (“mugi,” “麦”) and a bowl of ramen, that also features the restaurant’s name.
I visited at around 14:00 on a Saturday, and when I arrived there was already a line of around 15 people waiting their turn outside.

Outside View
Outside View

After waiting about 30 minutes, I got in! You buy meal tickets from the ticket vending machine located just inside the entrance.
The menu is made up of shoyu ramen made with chicken stock, and “niboraa” made with niboshi (sardine) stock.
Since this was my first visit to Muginae, I went with the standard shoyu ramen.

The interior for customers consists of 9 seats at the counter. While it is a bit cramped, the space is neat and clean, with a welcoming atmosphere. The clientele was varied when I went, with young and old guests, men and women, all enjoying their meals.

Ticket Vending Machine
Ticket Vending Machine

An Excellent Product, Carefully Crafted

Shortly after I took my seat, my shoyu ramen arrived!

Lovely-Looking Shoyu Ramen
Lovely-Looking Shoyu Ramen

The noodles, char siu, green onion, menma, and nori were all carefully arranged in the clear brown broth. The toppings are all standard fare, but I could feel a sense of elegant beauty to it as well.

Lovely-Looking Shoyu Ramen
Lovely-Looking Shoyu Ramen

It was also served in a bowl that further accentuates that elegance.
The restaurant’s owner special-ordered these bowls, which were made specifically for this ramen shop, from a workshop called “Shikikado.” How lovely! This is just one more way that the owner’s passion is transmitted through the restaurant’s ramen.

How lovely bowl
How lovely bowl!

A stock made with the carcass and bones of Yamagata chickens is further developed into Muginae’s clear shoyu soup base with the addition of ingredients like high-quality katsuobushi, niboshi, and Japanese kelp. The owner sticks to his motto of “carefully made soup you can eat without worrying about artificial ingredients.” The resulting broth has a deep but mild flavor that seems to gently spread throughout your body.

Carefully-Made Soup
Carefully-Made Soup

Muginae’s noodles are house-made medium-fine noodles, made using wheat from Hokkaido.
You can really taste the quality of the ingredients used in these noodles, and everything from their chewy texture to the way they slide down your throat is exceptional! They truly possess a captivating level of deliciousness.

House-Made Medium-Fine Noodles
House-Made Medium-Fine Noodles

The char siu is made with pork shoulder roast. It is cooked to a perfect rare using sous-vide, a recent trend in cooking.
The sous-vide sealed in the flavor and moisture of the pork, giving it an amazing mouthfeel. This char siu truly brings out the best of its ingredients.

the char siu
the char siu

You’d certainly be mistaken if you thought the toppings here were just used as a garnish.
Each topping is fastidiously selected and prepared, from “white beauty” green onions sourced from Nasu (winner of the Japan Agricultural Award) to carefully chosen nori from Aichi Prefecture to menma seasoned after three days of dry aging.


Ever-Evolving Ramen

Apparently, the restaurant’s name of “Muginae” also is meant to hold the meaning of “continuing to grow even when stepped on.”
In accordance with that name, the owner’s spirit of inquiry knows no bounds, and he plans to keep working towards the continued evolution of ramen.

Homemade Ramen’s  LOGO
Homemade Ramen’s LOGO

Everything about this carefully-crafted ramen contributes to its shocking deliciousness, from the quality of ingredients, to the cooking process, and even the vessel it is served in! Be sure to try it for yourself!

Basic information on “Homemade Ramen Muginae”

6-11-10 Minamioi, Shinagawa-ku, Tokyo
7 minutes on foot from JR Omori Station and Omorikaigan Station
Business Hours
Weekdays 11:30-14:30, and 18:00 until sold out
Weekends and Holidays: 11:30-16:30
Thursdays, first Wednesday each month


Birth place: Saitama prefecture


I’m a chubby foodie, and I focus my writing on gourmet food and travel.