18 Tokyo Ramen Shops Recognized by the Michelin Bib Gourmand and Japan’s Top 100 Ramen Awards

Tokyo Is Home to Countless High-End Ramen Shops

The Characteristics of Ramen in the Tokyo Area

One of the defining features of ramen in Tokyo is that you can find delicious bowls from all over Japan gathered in one place. Whether you’re in the mood for tonkotsu (pork bone broth), shio (salt), shoyu (soy sauce), or miso ramen, there’s always something to match your craving. With such a wide variety of ramen shops packed closely together, Tokyo can truly be called the most competitive ramen battleground in Japan.

While more shops have started accepting reservations recently, most still operate on a first-come, first-served basis, so lining up and waiting is part of the experience. Visiting on a weekday afternoon or during off-peak hours tends to make it easier to get a seat.

Tokyo’s Michelin Bib Gourmand and Japan’s Top 100 Ramen Shops

In Tokyo, you’ll find relatively few of the rich, heavy tonkotsu-style ramen that are common elsewhere. Instead, most shops serve what are often called “refined-style” ramen — featuring either creamy white paitan broth or clear, delicate soy sauce or salt-based soups. Nearly all of these restaurants take pride in being “mukacho,” meaning they use no chemical seasonings or artificial additives whatsoever.

Prices typically range around 2,000 yen per bowl, which may seem expensive for ramen. However, compared to kaiseki (Japan’s traditional multi-course haute cuisine) or sushi, it remains an exceptionally affordable gourmet experience.

It’s quite rare for a ramen shop to earn both a Michelin Bib Gourmand distinction and a spot in Japan’s Top 100 Ramen list — yet the restaurants introduced here have achieved both.

18 Tokyo Ramen Shops Recognized by the Michelin Bib Gourmand and Japan’s Top 100 Ramen Awards

1. 麺や七彩 (Menya Shichisai)　

Famous for its soy sauce ramen, Menya Shichisai earned a place in the Michelin Bib Gourmand in 2017 and has been selected among Japan’s Top 100 Ramen shops every year from 2018 to 2024.

Its defining feature is that the noodles are made fresh from flour after each order — a rare and remarkable process. This gives them a firm yet smooth texture, and their slight curl helps them hold the flavorful broth beautifully.

By paying a small reservation fee through the OMAKASE platform, you can skip the line and enter directly. The restaurant also offers English menus and has English-speaking staff, making it convenient for international visitors.

2. 創作麺工房 鳴龍 (Sosakumenkobo NAKIRYU)

Known for its signature tantanmen (dandan) noodles, Sosakumenkobo NAKIRYU is a renowned ramen restaurant that earned a place in the Michelin Bib Gourmand in 2024 and 2025, after previously holding one Michelin star from 2017 to 2023. It has also been selected for Japan’s Top 100 Ramen for seven consecutive years.

Chef Kazumasa Saito, the owner, previously served as head chef at MIST in Hong Kong — a ramen restaurant that also held a Michelin star. His meticulous approach extends to the house-made noodles, whose thickness and preparation method are carefully adjusted to match each soup base.

The restaurant operates on a ticketed entry system: guests check in at the storefront to receive a numbered ticket and return at the designated time. The vending machine for meal tickets supports English, making it convenient for overseas visitors.

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3. Japanese Ramen 五感 (Japanese Ramen Gokan)

Japanese Ramen Gokan was featured in the Michelin Bib Gourmand in both 2024 and 2025, and has also been selected for Japan’s Top 100 Ramen for two consecutive years.

Its rich yet refined broth is crafted from a luxurious blend of free-range chicken, clams, Rausu kelp, and Asari clams, pairing perfectly with their custom-made noodles. The menu focuses on just two types of ramen — salt and soy sauce — each of which can be customized with toppings such as wontons or chashu (braised pork). The chashu features a mix of premium meats, including Yamagata pork loin and Omi duck.

The restaurant operates on a reservation-only system, allowing guests to enjoy their meal without waiting in line.

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4. SOBAHOUSE 金色不如帰 (SOBAHOUSE KONJIKI HOTOTOGISU)

SOBAHOUSE KONJIKI HOTOTOGISU is an acclaimed ramen restaurant that earned a place in the Michelin Bib Gourmand in 2024 and 2025, and previously held one Michelin star in 2022 and 2023. It has also been featured in Japan’s Top 100 Ramen for five consecutive years.

Its signature salt ramen, made with a seafood-based broth featuring sea bream and clams, offers remarkable depth and elegance. The soy sauce ramen, on the other hand, combines a rich animal stock of chicken, duck, and beef, creating a complex and aromatic bowl. Both pair beautifully with the restaurant’s house-made noodles crafted from domestically produced wheat.

An English menu is available, making it accessible for international guests. The restaurant does not accept reservations and closes once ingredients run out, so visiting early in the day is recommended.

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5. Homemade Ramen 麦苗 (Homemade Ramen Muginae)

Homemade Ramen Muginae has been featured in the Michelin Bib Gourmand for eight consecutive years and has also been selected for Japan’s Top 100 Ramen seven times. The restaurant offers three types of ramen: salt, soy sauce, and iriko (dried sardine) broth.

Chef Akihiro Fukaya trained under some of Japan’s top ramen artisans, mastering the art of noodle-making. The house-made noodles, crafted from a unique flour blend, boast a rich wheat aroma and smooth texture, pairing perfectly with the restaurant’s soups, which are primarily made from Wagyu beef, black pork, and free-range chicken.

Reservations can be made online up to one week in advance, allowing guests to avoid waiting in line

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6. ラーメン ブレイクビーツ (Ramen Break Beats)

Ramen Break Beats has been featured in the Michelin Bib Gourmand for two consecutive years and has also been selected for Japan’s Top 100 Ramen twice.

The restaurant is renowned for its soy sauce ramen, made with premium local chickens such as Amakusa Daio from Kumamoto and Hakata jidori. The broth is simmered for 24 hours to extract maximum umami, then combined with a specially blended soy sauce tare consisting of five varieties of soy sauce, resulting in a refined, aromatic, and deeply flavorful soup. The slightly chewy, straight thin noodles perfectly absorb and complement this exquisite broth.

The restaurant operates on a reservation-only basis and accepts cashless payments only, providing a seamless dining experience.

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7. 中華蕎麦にし乃 (Tyukasoba Nisino)

Chukasoba Nisino has been featured in the Michelin Bib Gourmand three times and selected for Japan’s Top 100 Ramen six times, making it a highly acclaimed ramen destination.

The restaurant’s broth, rich in seafood umami, is notable for how its flavor evolves with temperature. When hot, the niboshi (dried sardine) aroma is prominent, while as it cools, a subtle sweetness emerges. Its signature dish, “Sansho Soba,” combines Japanese sansho pepper with a house-made sansho oil, creating a bowl that emphasizes a fragrant, aromatic profile rather than a strong numbing sensation.

The restaurant does not accept reservations, so some waiting may be required.

8. 入鹿 TOKYO (IRUCA TOKYO)

IRUCA TOKYO has been featured in the Michelin Bib Gourmand for three consecutive years and has also been selected for Japan’s Top 100 Ramen three times.

The broth is rich and layered, drawing umami from chicken, beef, shrimp, and shellfish. The menu focuses on two main options: soy sauce and salt ramen. The Porcini Shoyu Ramen features porcini mushrooms and truffle paste, creating a luxurious aroma and evolving depth of flavor. Meanwhile, the Yuzu Shio Ramen, accented with yuzu-flavored butter, offers a bright, citrusy fragrance that complements the rich broth.

The restaurant does not accept reservations, so guests should expect some waiting time.

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9. 塩そば 時空 (Shiosoba Jiku)

Shiosoba Jiku, which opened in 2023, quickly gained attention, being selected for Japan’s Top 100 Ramen in 2024 and earning a spot in the Michelin Bib Gourmand in 2025.

The restaurant offers “Shio Soba”, a seafood-based salt ramen, crafted from a flavorful broth made with dashi broth from dried seafood, as well as the “Ura Shoyu Soba” (available only on Fridays through Sundays), which highlights the rich umami of chicken and pork. The noodles are house-made, medium-thin noodles with a pronounced wheat aroma, smooth texture, and perfect springiness, allowing them to cling beautifully to the broth.

Reservations can be made up to three days in advance, letting guests avoid waiting in line.

10. 函館塩ラーメン 五稜郭 (Hakodate Shioramen Goryokaku)

Hakodate Shioramen Goryokaku was featured in the Michelin Bib Gourmand in 2025 and has also been selected for Japan’s Top 100 Ramen twice. This specialty shop is run by a chef from Hakodate, Hokkaido, and focuses exclusively on Hakodate’s famous salt ramen.

The clear, seafood-flavored salt broth combines pork and chicken stock with premium seafood ingredients such as Hokkaido kelp and scallops, resulting in a truly refined bowl. The house-made noodles, crafted solely from Hokkaido wheat, cling beautifully to the delicate broth.

The restaurant does not accept reservations and closes when sold out, so arriving early is recommended.

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11. 八雲／YAKUMO

YAKUMO is a soy sauce ramen specialist famous for its house-made wontons. The restaurant has been featured in the Michelin Bib Gourmand for eight consecutive years and has also been selected for Japan’s Top 100 Ramen four times.

The broth, primarily made from pork and chicken, pairs perfectly with the restaurant’s custom medium-thin straight noodles. Guests can choose between “Kuro-dashi”, a rich dark soy sauce base, and “Shiro-dashi”, a lighter white soy sauce base.

The wontons come in two varieties: meat and shrimp. The meat wontons feature a harmonious blend of double-ground filling and delicate wrappers, while the shrimp wontons showcase a delightful texture from three types of shrimp.

The restaurant closes when sold out, so arriving early is recommended.

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12. ゼアー イズ ラーメン (there is ramen)

there is ramen has been featured in the Michelin Bib Gourmand for two consecutive years and has also been selected for Japan’s Top 100 Ramen twice.

The restaurant is renowned for its soy sauce broth, which highlights the rich aroma and umami of niboshi (dried sardines). The medium-thin straight noodles have a smooth texture and satisfying bite, perfectly complementing the broth. The popular Chashu Ramen is topped with so much chashu that it nearly covers the bowl, and a classic way to enjoy it is by making a chashu rice bowl using the separately sold rice and the table-side sauce.

The restaurant does not accept reservations and closes once sold out, so visiting early is recommended.

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13. キング製麺 (King Seimen)

King Seimen has been featured in the Michelin Bib Gourmand three times and selected for Japan’s Top 100 Ramen five times, establishing itself as a highly acclaimed ramen destination.

The restaurant’s signature seafood-based broth is made using the same ingredients as traditional soba (buckwheat noodles) and udon (wheat noodles) dashi broth, without any pork or chicken. The rich, aromatic white-dashi soup, seasoned with light soy sauce and white soy sauce, pairs perfectly with the house-made noodles prepared on-site.

Another highlight is the house-made wontons. Guests can enjoy meat wontons, filled generously to maximize their savory richness, and shrimp wontons, which offer a plump, juicy texture reminiscent of steamed dumplings.

The restaurant does not accept reservations, so some waiting is to be expected.

14. 中華そば 銀座 八五 (Chukasoba Ginza Hachigou)

Chukasoba Ginza Hachigou has been featured in the Michelin Bib Gourmand and even one Michelin star listings for six consecutive years, and has also been selected for Japan’s Top 100 Ramen six times.

The restaurant, run by a chef with a French culinary background, serves a light chukasoba (Chinese-style ramen) without using traditional kaeshi (seasoning sauce). The broth draws umami from duck, chicken, and dried seafood, prepared in a method similar to making a consommé, and is enhanced with prosciutto for a refined balance of saltiness and richness.

The noodles are custom-made thin noodles developed by one of Japan’s top noodle makers, Asakusa Kaikaro, offering a texture that combines pasta-like firmness with a crisp bite.

Reservations can be made online, and the restaurant offers an English menu as well as English-speaking staff, making it accessible for international visitors.

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15. 成城青果 (Seijo Seika)

Seijo Seika has been featured in the Michelin Bib Gourmand three times and selected for Japan’s Top 100 Ramen four times. The restaurant offers two types of ramen: soy sauce and salt.

The broth, made from dried fish, kelp, and other seafood, layers rich umami flavors for a deeply satisfying taste. A coating of flavored aromatic oil on the surface helps keep the soup warm until the last bite. The broth pairs perfectly with the medium-thin straight noodles, which have a firm yet smooth texture.

The restaurant does not accept reservations, so some waiting is expected.

16. 宍道湖しじみ中華蕎麦 琥珀 (Shinjiko Shijimi Chukasoba Kohaku)

Shinjiko Shijimi Chukasoba Kohaku has been featured in the Michelin Bib Gourmand for five consecutive years and selected for Japan’s Top 100 Ramen four times. Chef Hiroyuki Iwata trained at one of Japan’s most renowned ramen shops, Mendokoro Honda.

As the name suggests, the restaurant specializes in a soup rich in Shijimi clam umami. Clams are sourced directly from Lake Shinji in Shimane and are generously incorporated into both the salt-based broth and the aromatic oils. Guests can choose between the amber-hued salt soup or a soy sauce soup made with shijimi and free-range chicken stock.

The restaurant operates on a reservation-only basis, allowing guests to enjoy their meal without waiting in line.

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17. ラーメン屋 トイ・ボックス (Ramenya Toy Box)

Ramenya Toy Box has been featured in the Michelin Bib Gourmand for four consecutive years and selected for Japan’s Top 100 Ramen for eight consecutive years. Compared to other Bib Gourmand ramen shops in Tokyo, it offers a more extensive menu, including soy sauce, salt, and miso ramen.

Its signature soy sauce ramen highlights a carefully crafted soy sauce tare (seasoning sauce), blending nearly ten varieties of raw soy sauce. The salt ramen combines a salt tare made from sea salt and seaweed salt with a flavorful seafood broth, while the miso ramen blends five types of miso with spices and orange peel for a uniquely aromatic and layered flavor.

The restaurant does not accept reservations and closes once ingredients run out, so early arrival is recommended.

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18. ラーメン マツイ (RAMEN MATSUI)

RAMEN MATSUI, which opened in 2023, was selected for Japan’s Top 100 Ramen in 2024 and featured in the Michelin Bib Gourmand in 2025.

The menu offers three types of ramen: soy sauce, salt, and niboshi (dried sardine). A distinctive feature is the use of junmai sake in the broth, which adds a fragrant depth to the chicken and seafood umami, resulting in a rich, flavorful bowl. The ramen pairs perfectly with thin, straight noodles sourced from a long-established noodle maker in Kyoto.

The restaurant’s proprietress is a certified sommelier, offering a unique experience of pairing ramen with wine or sake.

The restaurant operates on a reservation-only basis, with bookings available from 12:00 PM, three days in advance.

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