🍜 Ueno, Japan — Ramen Ranking

麺処一龍 仲見世店

Menpro Ichiryu Nakamise, tucked just behind the Nakamise shopping street in Asakusa, is a ramen shop that has earned a 4.9 Google rating from 2,226 reviews. Its store-exclusive wagyu bone-broth ramen and wagyu miso ramen (2,000 yen) are known for the tender, savory depth of wagyu paired with a rich, full-bodied soup, while the soupless tantanmen (spicy sesame noodles) and an extra topping of nori seaweed are popular as well. You order at a ticket machine that accepts cash, credit cards, and barcode payments, dishes come out quickly, and fluent English-speaking staff help guests work the machine, making this clean spot easy to enter for first-timers and visitors from abroad alike.

麺処一龍 浅草本店

Mendokoro Ichiryu Asakusa Honten is a popular ramen shop in Asakusa, Tokyo, an easy place to drop into on the way home from tennis or during a stroll around the neighborhood. Seating is at the counter only. The house specialty is beef-bone ramen, offered in several styles including a beef-bone salt version limited to just 20 servings a day. Each bowl is packed with plenty of beef so tender it falls apart, letting you enjoy the rich savory flavor of the beef bones in a clean, refreshing broth. Also highly regarded is the thick tantanmen (spicy sesame noodle soup), served at 1,400 yen with extra-fine curly noodles in a sesame-scented broth accented by the flavor of small shrimp. The friendly, attentive staff are frequently praised, and the shop welcomes many international visitors.

らーめん鴨to葱 浅草店

Just 30 seconds on foot from Asakusa's Kaminarimon gate, Ramen Kamo to Negi (Asakusa branch) is a duck-ramen specialist open 24 hours a day. The broth is simmered from nothing but duck, negi (Japanese leek), and water, and diners praise it as light rather than heavy, with a fat content that never feels overwhelming, so you can happily drink it down to the last drop. For toppings you choose two kinds of negi from three options, including grilled negi. The shop is also known for its 420 yen "drinkable" oyakodon (a rice bowl with chicken and egg), a popular single-coin dish. Guests appreciate the calm, tatami-floored setting and the kind, attentive service as well.

博多豚骨らぁ麺 一絆 上野御徒町本店

A specialist in Hakata-style tonkotsu (pork-bone) ramen, located just a two-minute walk from Okachimachi Station. The signature dish is the Tokusei Clear Tonkotsu Ramen (1,650 yen), a bowl whose broth looks clear and transparent yet delivers the full, deep savor of pork bone, clinging beautifully to the thin noodles. The chashu (braised pork) is another highlight, so tender it falls apart at the touch of your chopsticks. The bright, clean interior carries none of the heavy pork-bone smell you might expect, adding to the appeal. You can also order kaedama, an extra portion of noodles for your remaining broth, at this popular spot known for its regular lines of waiting customers.

らーめん 鴨to葱 上野御徒町本店

A ramen shop celebrated for a broth simmered from nothing but duck, negi (Japanese leek), and water. Free of chemical seasonings, the result is a clean, light bowl in which the rich depth of the duck and the sweetness and aroma of the negi truly stand out, drawing lines of customers even late at night. Diners can choose two of three types of leek in a monthly rotating selection, and the duck ramen (kamo ramen, 1,080 yen) is a favorite. Also well loved is the meltingly tender oyako-don (a rice bowl of chicken and egg) so silky it is described as drinkable.

ラーメン長山

Tucked quietly away near Uguisudani Station, this ramen shop is known for a rich tonkotsu shoyu (pork-bone and soy sauce) broth deepened with the savory flavor of niboshi (dried sardines). The noodles come from the renowned Asakusa Kaikaro noodle maker, and you can choose between thick and thin cuts, with a large portion available at no extra charge. The menu includes miso chashu ramen, topped with braised pork, as well as a standard bowl of ramen for 950 yen. Open until late at night, the shop also lets you change up the flavor partway through your bowl using the vinegar set out on each table.

麺屋武蔵 武骨相傳

A one-minute walk from Ueno Station, this bowl puts thick-cut roast pork front and center, its hearty slabs of meat the true star. The rich broth is deepened with chicken oil that clings beautifully to thick, wheat-fragrant noodles. You get one free refill of soup, and you can shift the flavor as you go with black or red seasonings or a spicy garlic mix. Seating is mainly at the counter, so tables turn over quickly, and this lively spot accepts credit cards as well as transit IC cards, making a satisfying stop easy and convenient.

らーめん 改

Located in Kuramae, Ramen Kai is a celebrated shellfish-broth ramen shop known for its clear, golden soup that concentrates the umami of clams, scallops, mussels, and other shellfish. The signature bowl, the fully loaded shellfish shio (salt) ramen at 1,600 yen, pairs chewy, springy hand-kneaded medium-thick noodles with crisp bamboo shoots and two kinds of thick, tender chashu (braised pork). This popular spot has earned a Google rating of 4.1 from 1,705 reviews, and its careful, attentive service leaves a strong impression as well.

麺や 鶏とだし 本店

This ramen shop is celebrated for a broth that concentrates the savory richness of chicken. Its signature Tokusei Noko Tsukemen (deluxe rich dipping noodles, 1,200 yen) blends creamy tori paitan (chicken bone broth) with seafood stock and arrives in a hot stone pot, so it stays piping hot to the very last bite. Diners enjoy chewy thick noodles piled with generous toppings of chashu (braised pork) and ajitama (seasoned soft-boiled egg), alongside wonton noodles in a light, clean chicken dashi and, in summer, a chilled bowl made with a whole tomato and kombu (kelp). With just nine counter seats, service is quick, and guests appreciate the careful, attentive hospitality that makes the visit a pleasure.

六厘舎 上野店

Just steps from JR Ueno Station, this tsukemen (ramen served with dipping broth) shop enjoys an excellent location and a strong reputation for its rich tonkotsu-gyokai broth of pork and fish, paired with exceptionally thick, wheat-scented noodles. The nama-shichimi tsukemen (fresh seven-spice dipping ramen), priced at 1,250 yen, lets you stir in fresh shichimi partway through for a change of flavor, and diners praise the well-judged richness, generous portion, and perfectly cooked noodles. The clean, spacious interior has a Japanese-inspired feel and includes table seating, making it easy for groups to visit. It is popular enough that a line forms even before the doors open.

喜多方食堂 浅草本店

Kitakata Shokudo Asakusa Honten is a popular spot for Kitakata ramen, open from 7 a.m. Its appeal lies in the range of choices: you can pick your flavor and your noodles, from a clear kuradashi shoyu ramen made with aged soy sauce to a richer seabura (pork back-fat) style, served with hirauchi flat noodles. A free onion topping is available, and shumai (steamed pork dumplings) round out the menu. The shop accepts cashless payment, and its attentive, customer-focused service is well regarded, including the thoughtful touch of serving ramen last to those who come to enjoy a drink first.

らーめん天神下 大喜

Founded in 1999 and later relocated near Iriya Station in Taito-ku, Tokyo, Daiki (Ramen Tenjinshita Daiki) is a long-established and much-loved ramen shop. Its signature bowl is the special tori soba, in which house-made thin noodles are lifted by a golden, clear chicken broth (chintan) that concentrates the bird's savory umami into a light yet deeply flavorful, refined bowl. Also well regarded are the ume shio ramen, brightened by the gentle tartness of plum, and the lightly cloudy salt-based tsukemen (ramen served with the noodles and dipping broth apart) at 1,200 yen. Diners appreciate the careful, MSG-free cooking and the calm, counter-focused setting.

横浜家系ラーメン 町田商店 浅草店

Just steps from Sensoji temple in Asakusa, this shop has built its reputation on rich iekei ramen, the Yokohama style built on a hearty tonkotsu shoyu (pork bone and soy sauce) broth. The thick, straight noodles catch and carry the soup beautifully, and you can also order the vegetable ramen, generously piled with vegetables and topped with thick slices of chashu (braised pork). A wide range of tabletop condiments, including garlic, doubanjiang (spicy fermented bean paste), and onions, lets you adjust the flavor as you go, so the bowl stays interesting right down to the last mouthful. The staff are attentive and the atmosphere is lively, making Yokohama Iekei Ramen Machida Shoten Asakusa an easy place to drop into when you want a satisfying meal to round off a day of sightseeing in Asakusa.

家系らーめん 武将家 浅草店

The rich, deeply savory broth is at the heart of this shop's reputation: it belongs to the thick, fatty "toro" style, yet the fat is so well dissolved into the soup that many drink it down to the last drop, praising its remarkable balance. The broth pairs beautifully with noodles made by Asakusa Kaikaro, and the tender chashu (braised pork) and other toppings are executed to a high standard. Diners can tailor their bowl to taste with options such as the special negi ramen (topped with green onion) or the hanjuku tamago ramen (with a soft-boiled egg), and at lunchtime free refills of rice are offered. The energetic, attentive, and courteous service also earns warm praise.

らーめん稲荷屋

Ramen Inariya sits between Ueno and Asakusa in Taito City, Tokyo, and has built its reputation on shoyu ramen (ramen in a soy-sauce broth). The soup starts from a stock of chicken and vegetables, sharpened with a boldly rich soy-sauce seasoning that keeps diners reaching for another sip. You can choose between thin and thick noodles, both of which stand out for their firmness and satisfying, chewy bite. Rounding out the bowl are generous, thick slices of chashu (braised pork) and delicate wontons. The menu also features a mixed rice dish crafted by a cook trained in French cuisine, a distinctive touch that adds real depth and personality to the offerings at this welcoming neighborhood ramen shop.

自家製麺 うるち

中華そば 七麺鳥

Chuka Soba Shichimencho is known for its light, refined shoyu (soy sauce) ramen built on a broth of chicken bones and Japanese dashi stock. The clear soup carries the fragrance of kombu (kelp) and yuzu citrus, and it is paired with thin noodles that are pleasant and easy to slurp. The toppings win high praise as well: melt-in-your-mouth pork belly chashu, richly savory shoulder-loin chashu, and a seasoned soft-boiled egg with a runny yolk. Beyond the ramen, you can also enjoy tsukemen (noodles served with a separate dipping broth) here, its dip deeply fragrant with both chicken and seafood. This popular bowl is found about a five-minute walk from Uguisudani Station.

上野アメ横 濃厚鶏白湯ラーメン 鶏王子

Craft Ramen BiT

鶏そばかぐら屋 上野御徒町店

富白

浅草 生田庵

らぁ麺はやし田上野御徒町

横濱ラーメン あさが家 上野店

炭火焼濃厚つけ麺 威風堂道

麺屋 天王 二号店

ヌードルボウズ n坊

さんじ

中華そば 新

麺屋加減

富士虎屋 浅草店

麺屋 つけ麺 太輔

横浜家系らーめん 侍 上野店

横浜家系ラーメン 希家 上野店

拘り麺屋 へご

風神の豚

長浜屋台やまちゃん 東京上野店

中華そば 五郎 浅草店

横浜家系ラーメン 鶯家

横浜家系ラーメン壱角家 上野店

自家製麺うるちⅡ

横浜家系ラーメン 壱角家 御徒町駅前店

壱角家 浅草吾妻橋店

横浜家系ラーメン 浅草家

大輝家直系家系ラーメン 大聖家