🍜 Ginza, Japan — Ramen Ranking

Halal Wagyu Ramen, Gyukatsu & Vegan GYUMON Ginza SIX Backstreet （ハラル和牛ラーメン・牛カツ ＆ビーガン 牛門銀座シックス通り沿い店）

Near Ginza Six, this restaurant is known above all for its halal wagyu ramen, but the menu reaches further, offering gyukatsu (breaded, fried beef cutlet) that you can order cooked to your preferred doneness, as well as tempura. The milder "White" ramen has earned a following of its own, and diners praise the tenderness of the wagyu and the just-right texture of the noodles. Thoughtful touches add to the appeal: the restaurant provides a prayer room, keeps the interior clean and comfortable, and is noted for warm, attentive, and careful service. Altogether it makes for a welcoming spot, the kind of place you would happily bring friends visiting from overseas.

つじ田 銀座店

Tsujita Ginza is a celebrated tsukemen (ramen served with a separate bowl of dipping broth) restaurant in the Ginza district that regularly draws a queue. Its most popular order is the "rich special tsukemen," which pairs thick, springy noodles with a concentrated dipping broth built on the deep savory flavor of seafood and pork bone (gyokai tonkotsu). The tender chashu pork is another highlight, and diners can shift the flavor partway through the meal by adding sudachi (a small tart Japanese citrus) or black shichimi (a spicy seven-spice blend). Seating is centered on a counter, so tables turn over quickly, and guests also appreciate the clean interior and the reasonable prices.

つじ田 日本橋人形町店

Just steps from Ningyocho Station, this popular spot is known for its signature rich tsukemen (ramen served with dipping broth). The broth combines seafood and pork bone stock, clinging beautifully to the extra-thick, springy noodles that are chilled in cold water. You can enjoy the flavor evolving in stages: first the noodles on their own, then with a squeeze of sudachi citrus, and finally with black shichimi (a seven-spice blend). In the morning, the chuka soba is a bowl built on rich chicken and shellfish stock, and it comes with a free raw egg and rice. Turnover is quick here, so even when there is a line, you can usually get seated relatively smoothly.

つじ田 京橋店

Tsujita, located in the Kyobashi district of Chuo-ku, Tokyo, is a famous shop whose signature dish is a rich tonkotsu-gyokai broth made from pork bones and seafood. Deeply flavorful yet restrained in saltiness, the soup pairs beautifully with thick noodles and springy whole-wheat noodles. Partway through the meal you can squeeze in some sudachi (a small Japanese citrus) or sprinkle in kuro shichimi (black seven-spice blend) to shift the flavor, keeping every bite interesting right down to the last. The toppings are prepared with equal care, from the chashu (braised pork) and menma (seasoned bamboo shoots) to the marinated soft-boiled egg. Seating centers on a counter, making it welcoming for solo diners, and English menus are available, so travelers from overseas can drop in with complete peace of mind.

京都ラーメン森井 銀座店

Located on the first floor of the Marriott Hotel in Ginza, this restaurant serves authentic Kyoto-style ramen. It has built its reputation on a broth made with aged soy sauce, finished with back fat (seabura), a beautifully soft, runny flavored egg (ajitama), and tender slices of chashu pork, and you can order a kaedama (an extra portion of noodles) to go with the leftover broth. Ordering is done by tablet, so there is no need to call out your order, and the staff serve with warm smiles and a bit of English along the way. The stylish, atmospheric interior makes it a popular spot with international visitors as well.

つじ田 日本橋八重洲店

Right by Tokyo Station's Nihonbashi exit, Tsujita Nihonbashi Yaesu is a popular spot with a counter of just over ten seats and a line that never seems to let up. The signature dish is its rich seafood-and-tonkotsu tsukemen (ramen served with dipping broth), praised for thick, springy, satisfyingly chewy noodles paired with a well-balanced soup. Part of the appeal is changing up the flavor as you eat, squeezing in some sudachi (a small, tart Japanese citrus) or adding black shichimi (a blend of chili and aromatic spices). The chashu tsukemen, topped with braised pork, is 1,650 yen. With its clean wooden counter and lively, welcoming service, it is a bowl that is easy to enjoy even on your own.

銀座らぁ麺しら石

This ramen shop in Ginza 8-chome, Tokyo, stays open around the clock. Its signature dish is the special konbusui tsukemen (ramen served with dipping broth, 1,400 yen including tax): the noodles are soaked in konbusui, water infused with kelp, so you can first savor the pure flavor of the wheat and then dip them into a rich, concentrated broth to enjoy them a second way. The kitchen also earns praise for its chicken clear-broth ramen and a bowl built on charcoal-grilled aji (horse mackerel) niboshi, both made with the fine, straight noodles of the Kanno Seimenjo noodle maker. Set in upscale Ginza yet welcoming and easy to relax in, it draws a steady stream of visitors well into the late-night hours.

麺屋NOBUNAGA新富町店

A few minutes' walk from Shintomicho Station, this ramen shop's signature dish is the NOBUNAGA ramen, built around a rich, creamy chicken paitan broth that concentrates the deep savory flavor of chicken. Squeeze in the lemon partway through and the aftertaste turns bright and refreshing, so a single bowl gives you two ways to enjoy it. Mizuna greens, menma (seasoned bamboo shoots), and tender pieces of chicken add color to the bowl, and at lunchtime a serving of rice comes free. The lively, smiling staff are warm and welcoming even to visitors from abroad, and the shop has earned a strong reputation for its hospitality.

銀座 篝 本店

Tucked into a back alley in Ginza, Kagari Honten is a popular ramen shop featured in the Michelin Bib Gourmand. Lines are all but guaranteed, yet the smooth operation from buying your meal ticket to being seated is a real strength. The signature dish is the Tori Paitan Soba, a chicken-based bowl whose rich, concentrated broth has the depth of a creamy potage and clings beautifully to the medium-thin noodles. It arrives topped with a colorful array of ingredients, including an ajitama (seasoned soft-boiled egg), takenoko (bamboo shoots), and paprika, coming together as a refined, remarkably well-finished bowl. The shop draws many visitors from overseas, and the chicken paitan soba is priced at around 2,000 yen.

東京油組総本店 銀座組

This popular chain is known for its abura soba (brothless ramen tossed with a special sauce), where springy, thick noodles catch every bit of the house tare. The lively, Ginza-style dining room adds to the appeal, and it's a nice touch that regular, large, and double portions all cost the same. Diners can adjust the flavor to their own taste with the vinegar and chili oil kept on each table, and popular customizations include spicy miso, the Aburagumi Special, and grated cheese. At around 1,000 yen it's reasonably priced, the tables turn over quickly, and fans return again and again for a quick, satisfying bowl whether they stop in for lunch or late at night.

はしご 本店

A celebrated dandan noodle shop long loved in Ginza. Their signature "dandanmen" pairs a light, soy-based broth with the fragrance of sesame and a lift of yuzu citrus; the heat is kept mild while the savory depth runs deep, and it goes beautifully with the thin noodles. A customary way to enjoy it is with the complimentary bowl of freshly cooked rice, which you dip into the broth or eat alongside it. The whole experience comes to exactly 1,000 yen. Toppings are highly regarded too, including shumai (steamed pork dumplings), gyoza (pan-fried dumplings), and paikou (deep-fried marinated pork ribs), rounding out a bowl that draws consistent praise.

つじ田 勝どき店

Tsujita's Katsudoki branch is a well-regarded ramen shop where a soy-sauce-based broth, rich yet gentle, clings to springy medium-thick noodles. During its morning ramen service (asa-ra, 7:00 to 10:30, from 680 yen), a bowl of chuka soba (classic soy-sauce ramen) comes with a free raw egg and rice, and you can enjoy a version topped with wonton. Also popular are the moist, meltingly tender chashu pork and the tsukemen (ramen served with a thick dipping broth). The location is excellent, just a one-minute walk from Katsudoki Station, and the earnest, hardworking service from the young staff leaves a good impression. This is a shop of real ability that draws many repeat customers.

麺や 七彩

The house specialty is purely hand-made noodles, kneaded fresh from flour only after your order is placed. Cut right before your eyes and served freshly made and freshly boiled, the thick, curly noodles are known for their springy, chewy (mochi-mochi) texture and the natural sweetness of the wheat. They pair beautifully with an additive-free niboshi (dried sardine) and soy sauce broth built up from layers of chicken, venison bone, mackerel and bonito flakes, and prized Ibuki niboshi. You can enjoy it all in dishes such as the Kitakata Ramen Nibomi, a niboshi-style Kitakata ramen (1,200 yen). Portion sizes of regular, medium, and large are all offered at the same price, and you can savor the live spectacle of the noodles being made fresh before you.

支那麺 はしご 銀座八丁目店

Shinamen Hashigo, in the Ginza 8-chome district of Chuo Ward, Tokyo, is a long-loved noodle shop whose signature dish is soy-sauce-based dandan men (Sichuan-style noodles). Fragrant with star anise and yuzu, the thin noodles catch the broth beautifully in a bowl that has been cherished for years. The kitchen is generous: rice refills are offered free of charge, and the takuan (pickled daikon radish) set out on each table costs nothing either. The flavor is mild and gentle, easy to love for just about anyone. Order the paiko (fried pork cutlet) on its own and you can enjoy its crisp coating right to the last bite. The shop has three locations across Ginza, and on weekdays it welcomes guests from just after 11 in the morning.

銀座はるちゃんラーメン

Part of the "chan-kei" ramen lineage that began in Shimbashi, this shop serves a bowl that has earned a Bib Gourmand listing in the Michelin Guide Tokyo. Its chuka soba (Chinese-style ramen, 1,200 yen) layers the fragrance of niboshi (dried sardines) with the rich depth of pork, and every element is well realized, from the smooth flat noodles to the meltingly tender chashu pork and the seasoned soft-boiled egg. Just a three-minute walk from Higashi-Ginza Station, it offers a clean, welcoming counter that is easy to step into even for a woman dining alone, and the friendly, attentive service from the staff makes the visit all the more pleasant.

笠岡らーめんTAKETONBO 築地店

This Tsukiji spot serves Kasaoka ramen, a regional specialty that originated in Kasaoka in Okayama. The soup, built on a chicken-bone and soy sauce base, is steeped in the savory depth of the chicken and the richness of chicken oil, and the shop is known for its chewy oyadori chashu (sliced mature chicken) and fragrant Kujo negi (a prized variety of green onion from Kyoto). You can choose your flavor from soy sauce, salt, or miso, and the tokusei (deluxe) bowl, which comes with wonton and an ajitama (seasoned soft-boiled egg), is generous and runs about 1,300 yen. The careful preparation shows in each bowl, whose beautiful presentation has won a following of its own.

笠岡らーめんTAKETONBO 新富町店

元祖油堂 油そば 東京ラーメン横丁店

燎

舎鈴 勝どき店

城南らーめん紫龍 銀座店

銀座元楽

Tucked away in Higashi-Ginza, just behind the Kabuki-za theater, this shop offers an easygoing taste of old-fashioned seabura shoyu ramen (soy-sauce ramen topped with back-fat). The layer of pork back-fat that blankets the entire bowl looks heavier than it eats: it brings sweetness and richness, yet the broth itself is surprisingly light and easy to finish, which has earned the shop a fine reputation. The tender chashu (braised pork) is a favorite, as is the set that pairs the ramen with a half portion of buta-meshi, or pork over rice, for 1,200 yen. Seating centers on the counter, so it is easy to drop in on your own, and the food comes out quickly, making it a handy bowl when you are short on time.

銀座 月や

麺 銀座おのでら 東銀座店

東京下町ラーメン 鶴の恩がえし

つけ麺 隅田

横浜家系ラーメン 一刀家 茅場町店

横浜家系ラーメン 町田商店 東京ラーメン横丁店

三豊麺

横浜家系ラーメン明豊家 築地店

銀座梵天

家系横濱ラーメン 壱角家 築地店

麺処 帯笑

壱角家 勝どき店

横浜家系ラーメン赤家人形町店

月のよはく

横浜家系らーめん河埜家