Tokyo's best restaurants in one place! “Tokyo Ramen Street”, where you could go for a week and never get bored!

Ramen Gyoku is a restaurant specializing in niboshi ramen made by a famous thick seafood restaurant.
The thick broth is filled with the flavor of chicken, combined with several kinds of dried sardines, and finished with freshly shaved bonito flakes.
The "niboshi ramen" created by the golden ratio of chicken and niboshi is a new Tokyo specialty.

The Mushroom Veggie Soba remains the ultimate go-to thanks to its rich, mellow and velvety broth made with a blended veggie stock and mushroom base.
When ordered without the chicken chashu and mushroom oil toppings this particular bowl even doubles as a fully vegan option.
With vegan picks and even gluten-free options, there’s plenty for everyone to enjoy.

“Rokurinsha” is a famous restaurant that established the "thick soup and extra-thick noodles" style that is the standard for tsukemen.
The strong flavor of the thick, rich soup, intertwined with the extra-thick noodles, is addictive.
If you like tsukemen, you must try this dish at least once.

“Hirugao” is a salted ramen specialty restaurant under the brand of the famous Setagaya restaurant that draws long lines of customers.
Hirugao's salt ramen overturns the standard image of salt ramen as "light and simple”.

The soup is a perfect blend of seafood broth, dried sardines, and chicken broth, which brings out a rich and umami flavor, creating a thick taste that is hard to believe it is salt ramen.

Up-and-coming pork ramen restaurant "Ore Shiki Jun" is famous for its pork ramen.
The fresh pork bones are slow-cooked for more than 24 hours, and the rich, mellow, thick pork bone broth with concentrated pork flavor is exquisite.
Despite its richness, it has no odor at all.

Hanamichian is the famed ramen brand with countless regulars at its two different shops inside of Tokyo.
The miso broth gives a smooth heft that only gets better when paired with the shop’s signature chewy oversized noodles.
Bite down for the delicious taste of plump bamboo shoots plus thick and juicy chashu cuts.

Step inside for a taste of Iekei-style ramen, complete with pork and chicken bone broth blend. The rich noodle broth has always drawn larger crowds for a taste of larger-than-life, delicious ramen flavor.
A taste of Iekei-style ramen is the ultimate draw, all wrapped up in a bowl at Kakushinya noodle shop.

Step into the iekei style Kakushinya ramen shop for a bowl that’s packed with rich, delectable flavor that’s especially smooth. The noodles are made with the highest quality aromatic domestic flours. All of this comes with the option of chashu pork thigh, belly or loin for the utmost in taste.

A well-known restaurant representing Tokyo opened its first store outside of its head office on "Tokyo Ramen Street".
The soup is a perfect balance of animal and seafood broths, and has a strange taste that is both "rich" and "light" and that can only be tasted here.

In the Tsugaru region of Aomori Prefecture, Niboshi Ramen (dried sardine ramen) has long been loved and is considered the signature style of Aomori ramen. Among the many shops, the renowned Chuka Soba Hirakoya from Aomori City—famous for its overwhelming popularity—has now opened its first permanent location in Tokyo.
Its signature dish, “Koikuchi Niboshi (with seasoned soft-boiled egg)”, features a rich broth made by simmering four types of niboshi in a three-step process, paired with specially ordered medium-thick noodles with reduced kansui (alkaline water). The result is a bowl packed with deep niboshi flavor yet finished with a refreshingly clean aftertaste.
Tokyo Station also offers the exclusive “Spicy Niboshi TYPE-T”, which blends the classic Koikuchi Niboshi broth with four kinds of spicy ingredients, delivering both umami and a stimulating kick in a layered, complex taste.

Supervised by HIKAKIN, the hugely popular YouTuber from Myoko City in Niigata Prefecture, Misokin—which has sold over 20 million servings as a cup noodle sensation—has now opened its very first real-life restaurant.
Inspired by his memories of Niigata and honed through extensive research while sampling miso ramen across Japan, this bowl features a double soup of pork bones and chicken stock, combined with a special miso sauce blending Niigata white miso with several other miso varieties. The result is a mellow yet richly aromatic flavor.
Each order is freshly finished with ginger, garlic, and ground sesame, then topped with stir-fried bean sprouts, house-made chili oil, and custom thick curly noodles. The outcome is a one-of-a-kind miso ramen bursting with bold umami and savory fragrance.

If you want to fully enjoy the tastes of Tokyo's best restaurants, you should definitely visit Tokyo Ramen Street.
With a variety of famous restaurants of different genres gathered here, you are sure to find the ramen you want to try.
There are 10 stores, including some that are open only for a limited time, so why not try "Ramen-hopping" instead of "Bar-hopping"