Why Ramen Is a Must-Experience in Japan
Japan’s ramen culture is more than a meal—it’s a national obsession. From bustling train station stalls to Michelin-starred counters, ramen is fast, flavorful, and fiercely regional. But for first-time visitors, navigating a ramen shop can feel intimidating. This Japanese ramen guide walks you through everything from ordering like a pro to understanding different broth types. Whether you’re in Tokyo or Fukuoka, slurping ramen the local way is a must on any Japan trip.
Types of Ramen in Japan
Let’s begin with the foundations. Ramen varies widely by region, and knowing the key types will help you choose your bowl wisely.
1. Shoyu Ramen (Soy Sauce)
- Origin: Tokyo
- Flavor: Clear brown broth, salty and savory
- Best With: Chicken, bamboo shoots, seaweed
2. Miso Ramen
- Origin: Hokkaido
- Flavor: Rich, hearty, slightly sweet
- Best For: Cold weather comfort food
3. Shio Ramen (Salt)
- Origin: Hakodate
- Flavor: Clear, light, delicate
- Often Uses: Seafood-based broths
4. Tonkotsu Ramen (Pork Bone)
- Origin: Fukuoka (Hakata-style)
- Flavor: Milky, creamy, intensely rich
- Pro Tip: Great for spicy ramen lovers
How to Order Ramen in Japan
Ordering ramen is easy once you know the system—but it varies by shop.
Vending Machines
Most ramen joints use vending machines at the entrance.
- Insert cash
- Press buttons for your ramen type and toppings
- Receive a ticket
- Hand the ticket to staff at the counter
Tip: Look for photo buttons or English menus at tourist-friendly shops.
Custom Orders
Some places offer an order sheet to customize:
- Noodle firmness (soft, medium, hard)
- Oil level (light, medium, heavy)
- Broth strength (mild to strong)
- Garlic, spice, and toppings (add freely or skip)
Ramen Etiquette: How to Eat Like a Local
Eating ramen is fast, focused, and loud—in a good way.
- Slurp Loudly: It’s polite and enhances flavor
- Don’t Linger: Eat and leave quickly, especially if there’s a line
- Use Chopsticks and Spoon: Scoop broth with a spoon, grab noodles with chopsticks
- Don’t Share Bowls: Order your own unless you’re at a sharing-friendly spot
Japanese Ramen Guide : Regional Ramen to Try
Japan’s ramen scene is intensely regional, with each area offering its own twist on noodles, broth, and toppings. Exploring these local flavors is one of the best ways to travel through your taste buds. Here’s a more in-depth look at the most famous regional styles featured in this Japanese ramen guide:
Kitakata Ramen (Fukushima Prefecture)
- Noodle Type: Thick, flat, curly noodles
- Broth Base: Light shoyu (soy sauce) with pork and niboshi (dried sardines)
- Toppings: Chashu (pork belly), menma (bamboo shoots), green onions
Why Try It: Kitakata has one of the highest ramen shop-to-resident ratios in Japan. The broth is mild but savory, allowing the noodles to shine. This ramen is perfect for those who enjoy a more balanced, less oily bowl.
Where to Eat: Bannai Shokudo (Kitakata city); also available at ramen expos in Tokyo.
Tokyo Ramen
- Noodle Type: Medium-thin, straight noodles
- Broth Base: Chicken and pork mix with a soy sauce focus
- Toppings: Nori (seaweed), naruto (fish cake), menma, spinach, and soft-boiled egg
Why Try It: Considered the “classic” style, Tokyo ramen delivers a comforting balance between umami-rich broth and chewy noodles. It’s the most accessible starting point for beginners.
Where to Eat: Harukiya in Ogikubo, or try street-side ramen stalls across Tokyo.
Iekei Ramen (Yokohama, Kanagawa Prefecture)
- Noodle Type: Thick, flat noodles
- Broth Base: Blend of tonkotsu (pork) and shoyu (soy sauce)
- Toppings: Spinach, seaweed, fatty chashu, and a boiled egg
Why Try It: This “home-style” ramen is heavy, flavorful, and filling. The creamy broth has a soy-savory depth, and its richness is offset by fresh toppings like spinach.
Where to Eat: Yoshimuraya (the original), or chain versions like Rokkakuya across Kanagawa and Tokyo.
Sapporo Ramen (Hokkaido)
- Noodle Type: Curly, yellow, medium-thick noodles (egg-based)
- Broth Base: Miso (fermented soybean paste) often blended with pork or chicken
- Toppings: Corn, butter, bean sprouts, ground pork, garlic, and ginger
Why Try It: The cold climate of Sapporo inspired this hearty, warming bowl. The butter-corn combo is famous and adds a creamy sweetness that blends perfectly with rich miso broth.
Where to Eat: Ramen Alley in Susukino (Sapporo), Sumire and Santoka chains.
Hakodate Ramen (Southern Hokkaido)
- Noodle Type: Straight, medium-thin noodles
- Broth Base: Clear, light shio (salt) broth often using chicken, pork, and seafood
- Toppings: Chashu, bamboo shoots, green onions, and naruto
Why Try It: One of the oldest ramen styles, Hakodate ramen is simple, elegant, and gentle on the palate. Perfect for those who enjoy light and clean flavors.
Where to Eat: Ajisai Ramen (Hakodate), Ramen Esplan in Hakodate Bay Area.
Kumamoto Ramen (Kyushu)
- Noodle Type: Medium-thin, straight noodles
- Broth Base: Tonkotsu, but milder than Hakata style, often blended with chicken
- Toppings: Garlic chips, mayu (black garlic oil), wood ear mushrooms, boiled egg
Why Try It: Unlike the punchy tonkotsu of Fukuoka, Kumamoto ramen is smoother and enhanced with aromatic garlic oil, giving it a smoky, earthy kick.
Where to Eat: Komurasaki (Kumamoto), or find at ramen festivals in Tokyo.
Hakata Ramen (Fukuoka, Kyushu)
- Noodle Type: Ultra-thin, firm, straight noodles
- Broth Base: Milky white tonkotsu (pork bone) simmered for hours
- Toppings: Minimalist—green onions, sesame, pickled ginger, optional spicy mentaiko (pollock roe)
Why Try It: Rich, oily, and collagen-heavy, Hakata ramen is intense and deeply satisfying. It also introduced the “kaedama” system—paying a little extra for noodle refills.
Where to Eat: Ichiran and Ippudo (international chains), or local Fukuoka ramen stands.
Onomichi Ramen (Hiroshima Prefecture)
- Noodle Type: Flat, wide noodles
- Broth Base: Soy sauce with pork and small fish like sardines
- Toppings: Chopped pork fat, green onions, bamboo shoots
Why Try It: Known for its sharp shoyu taste and floating pork fat bits, Onomichi ramen is intensely savory with strong umami. A must-try for seasoned ramen lovers.
Where to Eat: Shukaen or Ichibankan (Onomichi).
Wakayama Ramen (Kansai Region)
- Noodle Type: Thin, straight noodles
- Broth Base: Pork bone blended with shoyu or shio
- Toppings: Fish cake, green onions, and stewed pork belly
Why Try It: This underrated style blends the richness of tonkotsu with the tang of soy. It’s often served with sushi on the side—a Wakayama twist!
Where to Eat: Ide Shoten (Wakayama), recommended by locals and ramen critics alike.
Tips for Your Ramen Adventure
Before diving in, keep these pointers in mind:
- Cash Only: Many ramen shops don’t take cards
- Short Waits: Most diners eat quickly
- Condiments Are Free: Add garlic, vinegar, or sesame to taste
- Don’t Skip the Egg: Ajitsuke tamago is a soft-boiled flavor bomb
- Follow Locals: A long line usually means good ramen
- Take Quick Photos: Snap before you eat—don’t delay your slurp!
FAQs – Japanese Ramen Guide
What’s the most popular type of ramen in Japan?
Tonkotsu (pork bone) ramen is widely loved, especially in the Kyushu region.
Can I get vegetarian ramen in Japan?
Yes, but it’s less common. Look for specialty shops in Tokyo, Kyoto, or ask for “yasai” (vegetable) options.
Is slurping noodles rude?
Not at all! It’s encouraged and shows appreciation for the dish.
What’s the average price of ramen in Japan?
Ramen typically costs ¥700–¥1200 depending on location and toppings.
How do I know what to order from the vending machine?
Look for pictures, English labels, or ask staff to help point out popular choices.
Can I take ramen leftovers home?
No—Japanese etiquette discourages taking food away from ramen shops.
Are ramen shops solo traveler-friendly?
Absolutely. Many shops have counter seating ideal for solo diners.
What does “kaedama” mean?
It’s a second helping of noodles you can order for your remaining broth.
What is “ajitama” or “ajitsuke tamago”?
It’s a seasoned soft-boiled egg, often marinated in soy and mirin.
Can I ask for less salt or spice ramen?
Some shops offer customization—use the order sheet if available.
Is tipping expected in ramen shops?
No, tipping is not part of Japanese culture.
Where can I find the best ramen in Tokyo?
Try Ichiran, Afuri (yuzu ramen), or Nakiryu (Michelin-starred).
Final Thoughts: Dive Into Japan’s Ramen Culture
No trip to Japan is complete without a steaming bowl of ramen. From creamy Hakata tonkotsu to light, salty Hakodate shio, there’s a bowl for every palate and region. This Japanese ramen guide helps you navigate the slurping, sipping, and satisfaction of one of Japan’s most beloved dishes.