9 Ramen Shops Popular with Foreigners Around Ginza and Nihonbashi

Ginza and Nihonbashi Area: Home to Many Upscale Ramen Shops

Ramen in the Ginza and Nihonbashi Areas

In the Ginza and Nihonbashi areas, you’ll find numerous ramen shops that have been selected in Japan’s top 100 ramen lists or even featured in the Michelin Guide. Many of these shops specialize in “clean” soups like soy sauce or chicken broth, offering light and delicate flavors, rather than the rich, heavy, back-fat-laden ramen found in other areas. A distinctive feature of this area is the focus on ramen made without chemical seasonings (“no MSG”), emphasizing natural taste.

Like ramen shops elsewhere in Japan, the most common style here is to purchase your chosen dish from a ticket machine upon entering.

While Ginza is known for high-end restaurants where a single meal can cost tens of thousands of yen, ramen in this area typically costs around 2,000 yen. For those looking to enjoy affordable yet delicious Japanese cuisine in Ginza, ramen is highly recommended.

9 Ramen Shops Popular with Foreigners Around Ginza and Nihonbashi

1. 麺や七彩 (Menya Shichisai)

Frequently featured in the media, Menya Shichisai has been selected seven times for Japan’s prestigious “Top 100 Ramen” lists and was awarded the Michelin Bib Gourmand in 2017.

The shop’s signature dish is Kitakata-style ramen, made with thick, high-hydration noodles paired with a rich broth that blends animal and seafood flavors. What makes this ramen truly special is that the noodles are freshly made to order right inside the shop — you can watch the entire noodle-making process from start to finish. The freshly rolled noodles boast a fragrant wheat aroma, a delightfully chewy texture, and a smooth finish that perfectly complements the deeply flavorful soup. Diners can choose from three soup bases: soy sauce, niboshi (dried sardine), or salt.

English menus are available, and some staff can communicate in English. The shop also offers vegan options, making it accessible to a wide range of guests. Though it’s a popular restaurant that often draws long lines, you can secure a reservation through the OMAKASE platform and prepay a small cover charge to skip the wait.

2. 駄目な隣人 (Dame na Rinjin)

At Dame na Rinjin, you can enjoy a unique ginger soy sauce ramen crafted by a chef with a background in French cuisine.

The soup combines a vegetable bouillon base with naturally brewed dark soy sauce, creating a rich, layered flavor. A finishing touch of ginger-infused oil adds a refreshing aroma and lightness to the dish. The noodles, made from whole wheat by a long-established noodle maker, come in both thin and thick varieties. You can even upgrade to a large portion at no extra cost or add kaedama (an extra serving of noodles) for just 100 yen.

One of the highlights here is the customizable experience — diners can adjust the flavor to their liking using a variety of condiments on the table. Six options are available, including freshly shaved black pepper, nira-kosho (spicy garlic chive paste), and free toppings like roasted seaweed and raw eggs.

Located just a 10-second walk from Ningyocho Station, the shop provides English instructions on its order forms, making it easy for international visitors. Reservations are not accepted, and the shop closes once the soup runs out, so arriving early is highly recommended.

3. 麺屋NOBUNAGA 京橋店 (Menya NOBUNAGA)

At Menya NOBUNAGA, you can savor their signature seafood and chicken paitan ramen, made with house-crafted noodles and a uniquely prepared chicken broth. The result of four years of refinement, their meticulously crafted soup is a true masterpiece — a rich, pure chicken essence with all impurities carefully removed.

Using a special blend and simmering technique, the broth combines chicken and seafood to draw out maximum umami. The thick, wavy noodles, made in-house to complement the soup, pair perfectly with the creamy, full-bodied broth. Toppings include tender chicken chashu that highlights the natural flavor and texture of the meat, seasoned eggs, and crispy fried garlic onions.

Considering that ramen in the Ginza and Nihonbashi area typically costs around 2,000 yen, the 1,000–1,500 yen price range here is refreshingly affordable. Menus are available in English, and the Kyobashi branch has English-speaking staff. You can also reserve a seat-only booking through the OMAKASE platform for a smoother dining experience.

4. 銀座八五 (Hachigou)

Ginza Hachigou is a renowned ramen restaurant that has earned one Michelin star twice and appeared in the Bib Gourmand section for two consecutive years. It has also been featured six times among Japan’s “Top 100 Ramen Shops.”

The signature dish here is an innovative chuka soba (Chinese-style ramen) created by a chef with a background in French cuisine. What makes it truly unique is that it’s made without using the traditional “kaeshi” (seasoning base). Instead, the chef draws out layers of umami using a consommé-style technique with ingredients such as duck, chicken, scallops, and shiitake mushrooms. To finish, prosciutto is added, enriching the broth with a subtle saltiness and depth of flavor.

The noodles, crafted by the prestigious noodle maker Asakusa Kaikaro, are specially designed thin noodles known for their firm bite and clean texture — perfectly balancing the refined, umami-rich soup.

English menus and English-speaking staff are available, and online reservations can be made, making it an easy and welcoming choice for international guests.

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5. はるちゃんラーメン (HARU CHAN Ramen)

Featured in the Michelin Bib Gourmand for three consecutive years, HARU CHAN Ramen is a beloved restaurant frequently covered by the media and even known for collaborating with major food brands on special products.

The specialty here is a simple, salt-based chuka soba. It's clear broth combines the savory richness of pork with the delicate aroma of dried sardines, resulting in a clean yet deeply flavorful soup with a lingering umami finish. The medium-thin flat noodles have a pleasantly chewy texture and a smooth slurp, pairing beautifully with the broth’s refined saltiness. The tender chashu, simmered in the soup until soft, offers a satisfying variety of cuts and textures.

An English menu is displayed inside the shop, and the ticket vending machine is fully cashless, so cards or electronic payments are required. Reservations are not accepted, so you may need to wait during busy times.

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6. 銀座篝 (Kagari)

Selected for the Michelin Bib Gourmand two years in a row, Ginza Kagari is celebrated for its rich and creamy chicken paitan ramen. Its signature chicken broth is so popular that it has even inspired retail products — from cup noodles and chilled ramen (pre-cooked and frozen for freshness) to frozen fried rice made with the same soup base.

The soup, made entirely from premium Japanese chicken and bones, is luxuriously thick yet refined, balancing deep umami with a delicate finish. The restaurant’s flagship dish, Tori Paitan Soba, is joined by flavorful variations such as Tori Paitan Shoyu Soba (soy-sauce-based) and the indulgent Nama Truffle Soba, topped with freshly shaved black truffles.

The interior feels more like a refined Japanese kappo-style restaurant, featuring a beautiful hinoki wood counter and comfortable table seating. Menus include photos and English descriptions, ensuring smooth ordering for international guests.

7. 麺処 銀笹 (Mentokoro Ginzasa)

Mendokoro Ginzasa is a highly acclaimed ramen restaurant that has been selected eight times among Japan’s Top 100 Ramen Shops on a leading gourmet review site. The owner trained at a renowned restaurant famous for tai chazuke (sea bream rice with tea broth) and now serves elegant salt-based ramen alongside “tai-meshi,” a traditional Japanese sea bream rice dish.

The double soup, made from both animal and seafood stocks, is light yet deeply flavorful. Guests can choose between two main varieties: the Salt Ramen, where condiments allow you to enjoy subtle flavor shifts, and the White Soy Sauce Ramen, known for its delicate, refined aroma. The thin, straight noodles pair beautifully with the clear yet umami-rich broth.

A highlight here is the restaurant’s signature Tai-meshi — fragrant rice cooked with sea bream. It’s highly recommended to pour some ramen broth over the rice to enjoy it chazuke-style, as the rich, savory soup enhances the delicate flavor of the fish.

The interior consists entirely of table seating, offering a relaxed and comfortable dining atmosphere perfect for savoring the meal at an unhurried pace.

8. むぎとオリーブ 銀座本店 (Mugi to oribu)

Featured frequently in the media, Mugi to Olive Ginza is a beloved restaurant that has been awarded the Michelin Bib Gourmand three times and selected seven times among Japan’s Top 100 Ramen Shops. Led by a former French chef, the restaurant is celebrated for its creative and refined take on ramen.

The broth is made using the renowned Daisen chicken from Tottori — both whole chickens and bones are simmered for over six hours, then rested overnight before being cooked again for two more hours with ground chicken to extract maximum depth and flavor. The result is a brilliant golden soup, enriched with additional layers of taste from clam and dried sardine broths.

Paired with this rich yet elegant soup are medium-thin straight noodles known for their firm texture and fragrant wheat aroma. True to its name, the restaurant uses olive oil to fry Japanese yams, and pairs them with fragrant mitsuba (Japanese parsley) for a creative finishing touch.

Reservations are not accepted, and the shop closes once the soup sells out, so visiting early is recommended.

9. 自家製麺 伊藤 銀座店 (Zikaseimen Ito)

Twice recognized by the Michelin Bib Gourmand, Jikaseimen Ito Ginza is renowned for its soy sauce ramen made with premium niboshi (dried sardines).

The restaurant offers two distinct types of soup. The classic Chuka Soba and Niku Soba (ramen topped with tender slices of meat) feature a traditional niboshi-based broth that delivers a pure, straightforward flavor — highlighting the natural aroma and umami of the fish. The Hinai Chicken Soba and Hinai Chicken Niku Soba use a luxurious blend of Hinai Jidori — one of Japan’s top three native chicken breeds from Akita — and the finest dried sardines, creating a broth rich in depth, sweetness, and savory complexity.

True to the name Jikaseimen (“house-made noodles”), the noodles are crafted in-house daily, with the proportions adjusted according to the day’s temperature and humidity. The firm, straight noodles pair beautifully with the clear, umami-packed broth.

In an area like Ginza and Nihonbashi, where ramen often costs around 2,000 yen per bowl, every item on the menu here is priced under 1,000 yen, making it exceptionally good value. Reservations are not accepted, so there may be a wait during busy hours.