10 Longest Queue Ramen Shops in Tokyo
In Tokyo, more than 2000 Ramen restaurants sharpen their skills in competition. The long waiting lines that are formed before opening time is like a trophy for the Chefs that are crunched for time to prepare the food every day and night.
I personally hate waiting, but waiting in the line for Ramen doesn’t discomfort me that much. While putting up with the harsh waiting time, I just make my feelings toward the Ramen yet to see rise and rise...
The taste I finally face after the long endurance is exceptional.
Here I would like to introduce the best 10 wait-in-line restaurants in Tokyo, together with the estimate waiting time. Ramen lovers of the
world, do not fear the waiting line!
A bowl of magnificence awaits!
#10 Oshima Waiting time:20min
A popular place that opened in 2013, by the young Chef served 12 years of apprenticeship at the Extraordinary King of Miso(soybean
paste)-ramen, “Sumire” of Sapporo, Hokkaido. Despite its rather inconvenient access from the city, a long waiting line is formed before
opening time every day.
The steaming hot Miso-ramen soup is deep and spicy, and goes great with the firm noodles.
The Chef says that by “grilling” Miso he makes the flavor more dense.
Who cares about taking too much carbohydrate here? Enjoy the Miso-ramen full of toppings with a large bowl of white rice.
Address: 6-7-13 Funabori, Edogawa-ku, Tokyo
#9 Menson RAGE Waiting time:30min
A rather new Ramen restaurant that opened in 2015 by the Chef that served apprenticeship at Shinjuku’s popular Ramen place, “Suzuran”.
The name of the restaurant seems to come from a rock band that the Chef likes, “Rage against the machine”.
Skateboards and anime figures are displayed inside the restaurant to make a rather pop atmosphere for a Ramen place, but it earned Bib-Gourmand status soon after opening on the Michelin Tokyo 2016, proving its legitimate skills.
The two signature dishes are “Shamo-soba(gamecock noodles)” and “Niboshi-soba(small dried sardines noodle)” using broth taken from two kinds of duck and Jinhua ham.
It has a light and clear texture, yet a unique and wild seafood aroma attacks from behind, and is sure to addict you with its flavor.
Address: 3-37-22 Shoan, Suginami-ku, Tokyo
#8 Motenashi Kuroki Waiting time:45min
The no.1 creative Ramen restaurant run by a Chef that honed his skills at Japanese and Italian restaurants. The signature "Shio-soba (salt noodle)" using brand chicken broth and 5 types of salt has strong presence, but the freaks wait in line to taste the "Limited seasonal noodle" created with Chef's strong value towards "the four seasons of Japan."
The "limited noodle" using ingredients of season such as vegetables and ayu(sweet fish) at summer, mushrooms at autumn and duck at winter is highly creative you would call it a culinary dish rather than calling it Ramen.
A promising restaurant you would look forward to visiting each time to taste the "season."
Address: 3-37-22 Kandaizumicho, Chiyodai-ku, Tokyo
[Mon,Tue,Thr, Sat] 11:00～15:00
Closed: Fridays, Sundays
#7 home made ramen Muginae Waiting time:60min
A newly opened restaurant that gathered all Tokyo Ramen freaks' attention in 2016. It made a sensation, yet it has rarely been exposed to media, because seemingly the Chef has been refusing interviews.
"I aimed a mild and deep flavor rather than impact," says the Chef, and the Shoyu(soy sauce) ramen soup does have a deep flavor that flows through your body every sip.
The "fish rice(380yen)" limited to the 5 first orders using fresh sashimi delivered from a fish supplier owned by the Chef's family is also very nice. Strongly suggested to enjoy together with the Ramen if you're lucky enough to order.
◆home made ramen Muginae
Address: 6-11-10 Minamioi, Shinagawa-ku, Tokyo
Closed: Irregular holidays
#6 Toshioka Waiting time:75min
A restaurant newly opened by a former staff of the legendary "Benten" that closed in 2014 due to the Chef's medical conditions, after opening for 20 years. The thick soup of "Toshioka" is a perfect carbon copy of the past "Benten's" soup. and has grasped the hearts of fans.
It is great fun to enjoy the Ramen that is packed with the flavor of unique ingredients such as pork bones and dried bonito.
The Chef runs the place alone, so it takes time for the ramen to be served, but it is a pleasure to drink some beer while gazing at the Chef's back as he focuses himself on preparing the Ramen.
(By the way, "Benten"'s Chef has recovered and now reopened his place at a different location together with his son.)
Address: 20 Bentencho, Shinjuku-ku, Tokyo
#5 Michi Waiting time:90min
A star of the Tokyo Tsukemen cuisine that gathers popularity together with "Itto" and "Tomita" that will be introduced later on. The Chef started his restaurant in 2009 at the age of 22, and is a young genius that has made success of turning it into a wait-in-line restaurant.
The noodles so thick that they resemble udon are matched with a thick and strong soup using broth from pork bones, chicken, and seafood.
It is created with high quality, with significant flavors of the ingredients but without any uncomfortable smell or after flavor. If you visit at the wrong timing you would have to wait for more than two hours, but it is a "dangerous" Ramen, highly addictive, that you would most likely visit when you're passing close by.
Address: 5-28-7 Kameari, Katsushika-ku, Tokyo
Closed: Mondays, Tuesdays
#4 Menya Itto Waiting time:100min
The most famous wait-in-line restaurant in Tokyo would be "Itto". It is a unique restaurant opened by the Chef after age of 40, who had honed his skills at French restaurants. He says that he "wanted to create a Ramen restaurant that women could visit alone," and his soup made by simmering chicken bones for more than 15 hours is thick yet elegant. It also is a great match with his homemade medium-thick noodles made to catch the soup.
It is a super popular place where customers never stop coming, but the service by Chef and his team is full of hospitality to each and every guest. No wonder they have become one of Japan's most popular places.
Address: 1-14-7 Shinkoiwa, Katsushika-ku, Tokyo
#3 Mengyo Waiting time :120min
The hottest Ramen restaurant of the time, and winner of the Newcomer Award in the most famous Ramen magazine, "TRY Ramen award 2016".
“Sea bream ramen” using broth taken from sea bream has become a boom in the past 2-3 years of Ramen scene in Tokyo, but the Chef who used to work as middle trader at the Tsukiji market elevates it to an entire different stage.
Putting the sea bream soup together with chicken paitan soup(thick white soup taken from chicken bones) to take off the uncomfortable smell of fish and give a mild texture. Their flavored egg, smoked after being soaked in sea bream broth, is filled with sea bream soup using a syringe just before serving.
The waiting line is long, they being one of the restaurants in Tokyo gathering the most attention, but we strongly suggest you to enjoy their Ramen with their one and only significance.
Address: 2-8-8 KouTouBashi, Sumida-ku, Tokyo
Closed: Open year-round
#2 Tsuta Waiting time:150min
Needless to say, the first Michelin star-winning Ramen restaurant in Japan.
The Chef is busy nowadays in opening restaurants abroad, and he flies to and from Hong Kong, Macau, and Singapore every day. In the midst of his busy days, he did a great renovation of his Ramen in 2016. The sharp-tasting shoyu(soy sauce) soup with chicken and pure soy sauce has been given an even deeper flavor by adding asari clam and seafood broth. The long waiting time has been reduced by the introduction of waiting number tickets. The difficulty of visiting the Michelin star Ramen restaurant has decreased.
Waiting number tickets: After buying your Ramen ticket, you don’t have to wait in line until you come back at the designated time for your prepared seat.
Address: 1-14-1 Sugamo, Toshima-ku, Tokyo
#1 Tomita Waiting time:180min
4 years in a row champion of the annual “TRY Ramen Award” with the most supreme authority in Ramen business. The young Chef has become the godfather of the Chefs of famous restaurants such as “Tsuta” “Itto” “Michi”, being called “Aniki(Big brother)” or “Shisho(Master)”.
Last year, the collaboration event with “Tsuta” and “Iida Shoten”, celebrating their 10th anniversary captured all the popularity.
Their thick dense soup made by cooking pork bones, niboshi(small dried sardines), and mackerel for more than 27 hours is aloof from others with sweet and sour being intermixed.
It is a great match with their brown-colored thick noodles made from wheat grown especially for Ramen.
They had so much popularity that there used to be a 3 hour waiting line, but recently it has become reduced greatly by the introduction of waiting number tickets.
Make sure to enjoy their significant Tsukemen(Noodles served with dipping broth) that continues to be number one in Japan.
Address: 1339, Matsudo-shi, Chiba