🍜 Nakano, Japan — Ramen Ranking

ラーメン箕輪家 中野本店

Ramen Minowaya Nakano Main Branch is a popular iekei (Yokohama-style) ramen shop just steps from the north exit of Nakano Station. Its rich tonkotsu shoyu (pork-bone and soy sauce) broth is simmered in-house, keeping a bold, meaty depth while finishing with a mellow aftertaste, and the chicken oil clings beautifully to the medium-thick noodles. One kaedama (extra portion of noodles) comes free, and you can also try limited offerings such as the aged tonkotsu ramen (780 yen). Paired with the seared chashu (braised pork) rice bowl, a visit here is deeply satisfying. The clean interior and lively, energetic service are praised as well, making this a bowl you will want to come back for again and again.

ただいま、変身中。

This Nakano-ku, Tokyo shop has built its reputation on inventive ramen that blends oyster and sea bream (tai) dashi with techniques borrowed from French cooking. The signature dish, the rich oyster ramen at 1,180 yen, arrives generously topped with three oysters and two kinds of rare chashu (lightly cooked pork), and its striking presentation together with its polished, well-balanced flavor draws a devoted following. At lunchtime, the oyster rice is another favorite, giving diners a second way to enjoy the kitchen's love of oysters. The interior is modern and spotlessly clean, adding to the appeal, and the shop is popular enough that customers regularly line up to get in.

二代目武道家

In Nakano's Yokohama iekei ramen shop Nidaime Budoka, the star is a rich, thoroughly simmered pork-bone soy sauce (tonkotsu shoyu) broth. Iekei is a Yokohama style of ramen built around this kind of hearty base. The flavor is deep, boldly savory, and satisfyingly salty, yet the finish stays clean and crisp, and it pairs beautifully with the medium-thick straight noodles that carry the soup so well. The tender chashu (braised pork) releases more umami with every bite, and diners can fine-tune the taste to their liking using the garlic set out on each table. A dedicated ladies' set is also available. This popular spot has earned a Google rating of 4.1 from 1,734 reviews.

横浜家系ラーメン 武蔵家 中野本店

Musashiya's Nakano main branch is a popular Yokohama iekei ramen shop (a pork-bone and soy sauce ramen style from Yokohama), founded by an alumnus of Takasagoya and known as the head of the Musashiya lineage. The rich, thick tonkotsu (pork-bone) broth carries a deep savory flavor, sharpened by soy sauce and chicken oil, and it stays piping hot right to the last sip, earning wide praise. It pairs beautifully with the medium-thick noodles from Sakai Seimen. Diners also enjoy juicy chashu (braised pork), free refills of rice, and complimentary ao gappa (a spicy pickled-greens topping), along with a generous selection of table condiments. The attentive, generous service rounds out the experience and is highly appreciated by regulars and newcomers alike.

中華そば 青葉 中野本店

Chuka Soba Aoba's original Nakano branch has been a neighborhood favorite for years, celebrated for its "W soup," a double broth that blends a seafood base with an animal-based one. You order from a ticket vending machine and settle in at the ten-seat counter. The special tsukemen (ramen served with dipping broth) is 1,180 yen, while the chuka soba (Chinese-style ramen) draws praise for a soup that is rich yet nicely balanced in saltiness, paired with noodles that are both springy and pleasantly chewy. Diners enjoy shifting the flavor with yuzu togarashi (a citrus-scented chili seasoning), and the carefully prepared chashu pork and menma bamboo shoots are highly regarded. The piping-hot bowls and the kind, helpful guidance from the staff round out a well-loved experience.

麺彩房 中野本店

つけ麺 しろぼし

麺尊RAGE 中野 腕刀

麺匠ようすけ 中野本店

東京煮干屋本舗 中野本店

味噌が一番

油そば日本油党 中野支部

TOKYO RAMEN かいか

二代目えん寺

Nidaime Enji is a long-established, much-loved tsukemen (ramen served with a separate dipping broth) shop tucked away on a back street just a three-minute walk from Nakano Station in Tokyo. Its signature is a creamy bejipota broth, a thick soup packed with the umami of vegetables. You can choose your noodles from wheat-germ, extra-chewy, or whole-wheat varieties; their toasty wheat aroma and springy, elastic bite cling beautifully to the rich seafood-based dipping broth. Even the large portion (1,100 yen) is deeply satisfying, and you can round off the meal by adding warishiru (a thinning broth) to savor the flavor to the last drop. A line forms even before opening, and the ajitama (seasoned egg) bejipota tsukemen has regulars who have been coming back since their student days.

横浜家系らーめん 五丁目ハウス

NOODLE DINING 鵺

中華そば 仙道 中野店

マルショーラーメン 中野

菜華

横浜家系ラーメン 中野家

麺屋はし本

輝道家

麺昇 神の手

麺屋けんゆう 中野新橋店

らーめん花の華中野店

つけ麺専門店 三田製麺所 中野店

九州らーめん 艶まる

中野 藤丸

えどもんど 中野

中野大勝軒

らーめん日和

横浜家系ラーメン赤家都立家政店

末廣ラーメン本舗 中野分店

つけめん ラストボス 中野

玉（ぎょく）パークシティ中野店

赤家 新井薬師前店

繁華亭

横浜家系ラーメン 金寅家