2012 Best New Ramen Dishes in Tokyo

2012 Best New Ramen

Here’s a list of some of Tokyo’s popular ramen shops that are using new ingredients for unique bowls. Some of these shops are new while some have added new dishes to their existing menu or changed faces totally. Trends this year include shrimp, seafood, and using offal or fat from meat.

The name of the shop is in English and Japanese followed by the address and phone number.

  1. It’s shrimp! Ebi Men Senmonten Kagurazaka-ten

エビ麺専門店 神楽坂店

Shinjuku-ku, Kagurazaka 6-8


Fermented shrimp paste, Malaysian belanchan, is the key ingredient to this ramen.

2. Tsukemen Gonokami Seisakujo つけ麺 五ノ神製作所

Shibuya-ku, Sendagaya 5-33-16


Shrimp is used three times in making this tsukemen. The soup is made like a French bisque, pink shrimp (amaebi) heads are cooked in the lard, and dried sakura shrimp is used in the dipping sauce.

3. Motenashi Kuroki  饗 くろ㐂

Chiyoda-ku, Kanda-Izumi-cho 2-15


This shop is known for its abura soba that is based on miso. Amaebi is also used here.

4.  Ramen Enya らーめんえんや

Kita-ku, Iwacho 1-1-10


blog link with great photos (but not official site for ramen shop)

Very simple bowl of shio (salt) ramen based on a rich broth made with chicken, chicken feet, dried scallops, dried oysters, tai (sea bream), and sanma (Pacific saury).

5.  Menkoitokoro Ichimaku  麺恋処 一幕

Suginami-ku, Shimotakaido 1-31-12


blog link with great photos (but not official site for ramen shop)

Katsuobushi (dried skipjack flakes) is a key ingredient in making dashi, the basic stock used in many Japanese recipes. However, here you’ll find a very interesting samebushi which is made from shark. The flavor is similar to a katsuo stock however a bit smokier and not as fishy.

6.  Tsukemen Saidaigen  つけめん最大元

Suginami-ku, Shimoigusa 4-32-18


A very interesting fish from Nagasaki, arakabu (rockfish), is the key ingredient to the soup.

7.  Gyukotsu Ramen Matado-ru 牛骨らぁ麺 マタドール

Adachi-ku, Senjuazuma 2-4-17, Nakamura Bldg. 1F


Beef bones, suji (tendon), and achilles create a rich, meaty broth. The bowl is topped with sliced roast beef.

8.  Menya Kouno 麺や河野

Nerima-ku, Nakamura 3-13-10

Unlisted phone

Tequila in the soup and a generous topping of fresh cilantro make for an international bowl of ramen.

9.  Ramen Shii らぁ麺 波

Adachi-ku, Yanaka 4-13-12


A very creative use of vegetables for the stock make this shop worth checking out. The vegetables change with the season but have included in the past sweet potatoes, potatoes, onions, leeks, cabbage, garlic, and more.

10. Mendokoro Yoshitake 麺処 芳たけ

Ota-ku, Oomori-Kita 1-15-10, Iwasa Bldg. 1F


blog link with great photos (but not official site for ramen shop)

The chef here has worked at an Italian restaurant, hence the use of dried porcini mushrooms in the broth as well as for a topping.

11. Menya Nakagawakai 麺屋中川會

Koto-ku, Sumiyoshi 2-19-5


Dried shiitake mushrooms is a popular ingredient, but this one uses fresh shiitake mushrooms. Also uses apples, oranges, apple vinegar, and yuzu ichimi.

12. Painappuru Ramenya-san Papapapapain


Sugnimai-ku, Nishi-Ogi-Minami 3-12-1


blog link with great photos (but not official site for ramen shop)

This shop has been featured on different television programs recently as it uses canned pineapples and pineapple juice as well as pineapple as a topping.

13. Chuka Soba Tobineko 中華そばとびねこ

Toshima-ku, Sugamo 4-24-6


A very abura kasu tsukemen as fat and offal is used from beef, pig, and horse.

14. Jimbocho Kai 神保町可以

Chiyoda-ku, Kanda-Jimbocho 2-2-12, Sanesu Bldg. 1F


blog link with great photos (but not official site for ramen shop)

This shop was a former miso ramen specialist but now its signature dish is a curry tsukemen made with onions, garlic and curry powder.


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