🍜 Kita, Japan — Ramen Ranking

キング製麺

Kingu Seimen in Kita Ward, Tokyo is celebrated for a bowl of ramen built around noodles kneaded on-site in the shop's own noodle-making room. These chewy, springy, wavy noodles are paired with a clear, delicately transparent shirodashi ramen (ramen in a light white-soy-and-dashi broth) priced at 1,000 yen. Diners can choose a noodle portion of either 130 grams or 180 grams, and a popular loaded version tops the bowl with everything at once: shrimp wontons, pork wontons, an ajitama (seasoned soft-boiled egg), and slices of chashu (braised pork). The counter-only interior regularly draws a queue, and this skilled, well-regarded shop enjoys strong support from women in particular.

中華そば屋 伊藤

Chuka Soba-ya Ito is a celebrated niboshi (dried sardine) ramen shop in the Oji area of Tokyo's Kita ward, selected every year among Japan's top 100 ramen restaurants. Its menu is admired for its focus and restraint, offering essentially just niku soba (ramen topped with meat) at 850 yen, with a large-portion option. The broth wins praise for concentrating the clean umami of dried sardines without any muddiness or harsh bitterness, paired with smooth, easy-to-slurp straight thin noodles and thick slices of chashu (braised pork) that are remarkably tender. The simple, nostalgic Showa-era storefront is part of the appeal as well, and diners say the shop is well worth going out of your way to visit.

燦燦斗

This ramen shop in Kita City, Tokyo, is celebrated for its homemade noodles, which have a wonderfully chewy texture, and for a broth in which the umami of seafood gradually unfolds. The 900 yen ramen is rounded out by kaiware daikon (radish sprouts), whose fresh, crisp bitterness tightens and sharpens the overall flavor. The 850 yen abura soba (brothless noodles tossed in a savory sauce) has also won a devoted following, thanks to the rich, fragrant aroma of its soy-based tare and its bold, powerful depth of flavor. Sansanto has been named one of Japan's Hyakumeiten (a select list of the country's finest restaurants), and the attentive, warm hospitality of the owner's wife leaves a lasting impression. It is a bowl worth lining up for.

つけめん屋 赤羽京介

Tsukemen-ya Akabane Kyosuke is a popular dipping-noodle shop just steps from Akabane Station in Tokyo's Kita ward. Its signature dish is the Kyosuke shio tonkotsu tsukemen (medium portion, 1,130 yen), a plate of ramen served with dipping broth in which a mild pork-bone soup, fragrant with the sweet umami of scallop, clings beautifully to medium-thick curly noodles. The chashu pork resting at the bottom of the bowl is famous for being meltingly tender and fluffy. The seafood tsukemen and the Kyosuke ramen are equally rich and deeply satisfying, and diners also praise the calm, relaxed atmosphere along with the careful, courteous service that makes a visit here feel welcoming from start to finish.

麺処M

La Maison du Ramen ビスク

ミゾグチヤ 東十条店

吟風 赤羽店

赤羽らーめん粋

ラーショマルミャー（◯猫）王子店

麺屋 藤むら

北海道らーめん みそ熊 本店

麺屋 力

王子金麦ラーメン

麺屋なにがし

上昇気流

六麓 豚らーめん

ラーメン 赤羽とんや

しょうえい

東京とんこつ王子ラーメン

横浜家系ラーメン 町田商店 田端店

濃厚つけ麺・ラーメン 八重桜

横濱家系ラーメン 三代目野中家

横浜家系ラーメン 晴天家 十条店

博多らーめん 一心堂 十条店

弥生亭 王子店

横浜家系らーめん おうじ家

深夜拉麺

とんこつ金蘭ラーメン

麺屋 縁

弥生亭 豊島店

A long-loved neighborhood Chinese eatery near the Toshima Go-chome housing complex, Yayoitei Toshima branch is best known for its popular miso ramen. The wide-ranging menu also features wonton men, a 770 yen noodle soup filled with chewy, springy wonton, as well as tsukemen (ramen served with dipping broth), fried rice, gyoza dumplings, and a hearty stamina set meal. There is a lively atmosphere as dishes are prepared right before your eyes across the counter, and because the shop stays open late into the night it is prized for daytime drinking too. It is so beloved that some regulars drive all the way from Saitama to eat here.

濃厚豚骨ラーメン 尾久家

横浜家系ラーメン 壱角家 赤羽店

Yokohama Iekei Ramen Ikkakuya Akabane serves classic Yokohama iekei ramen (a rich pork-bone and soy sauce broth), but it has earned a reputation for inventive twists that regulars find refreshing, including a chilled abura soba (brothless noodles tossed in seasoned oil) built on iekei technique and a lemon-forward bowl made for summer. You can order a large or extra-large portion of noodles for the same price, and the table is stocked with a generous range of condiments such as vinegar, fish powder, Cajun seasoning, and curry, so you can adjust the flavor exactly to your taste. In Akabane, regulars drop in casually to cap off the night or unwind on the way home from work, and many leave satisfied, calling it seriously delicious.

自家製麺NO11 KITAKU SHIMO

博多らーめん 一心堂 王子店

壱角家 王子店

ラーメン 六善

日本ラーメン科学研究所 王子店