Homemade Ramen Muginae

12/9/2025 first visit. Booked online weeks out with deposit. I actually appreciated this system as the owner uses modern technology so the lines will not be out of the hand and keep it simple for guests while the owner can control the quantity of ramens sold per day while maintaining highest quality. The food - I am always torn between shoyu and shio ramen but as other guest recommended, I decided to try the shoyu ramen with wonton (and added aji-tama later). I can totally understand why this place is a success and ranked the best ramen in Tokyo via tabelog. It’s the quality of the ingredients. He mentioned everything is natural and indeed it’s true. The broth is very pure, unlike the mainstream bold taste tonkotsu or miso based broth, he went for clear simple broth that delivered the umami of the fish & chicken stock that he selected. The noodle is very standout-ish to me too. It’s a bit sticky but not too much which goes well with the soup, chewy to my liking and I feel it’s the perfect size of the ramen noodles that goes with his broth. Toppings were on the spot too, chashu is not hard nor too soft, good quality spf pork used and absorbed the taste of the broth well. Did I also forgot to mention the wonton ? I have to say it’s one of the best wonton I had outside Hong Kong or Taiwan ! I would eat the wonton soup all day if he sells it too. I did not try the rice bowl as I did want to save more for the next visit. The service. The owner Akihiro San is so nice and humble ! Discussed a bit about my journey to Tokyo while he shared with me about his passion with ramen while visiting Los Angeles and his love for Ohtani. It made the dining experience exceptional despite language barriers and leave this place with warmth in mind and body. I hope he can try more ramen in Los Angeles area when he visited here again and be shocked by how expensive yet a different taste of ramen we have in USA. Overall, I had so much fun here. I will book this ramen place again when I return in the spring.

Shoyu Ramen: The broth is consistent from start to finish, with no strong chicken notes, offering a stable flavor. The chashu tastes like high-quality meat. It’s a pity the noodles don’t absorb the broth fully. The umami is excellent. Iriko Ramen: The anchovy flavor is extremely strong. The umami is good, but it’s not to my taste. I recommend sticking with the shoyu ramen.

The queue system can be a little confusing (and maybe even intimidating) for first timer visiting this popular ramen spot. There was a note outside explaining that we should just wait outside until our number is called - but there’s no numbering system for those that reserved online. The chef just calls out the names of guest instead. Also, don’t be surprised if your booking time isn’t super precise. The time keeping is off so even when we reserved 2:15, we were only seated at 2:50. In between, no one comes out to tell you that you are not forgotten so all the tourist outside were sitting around wondering if we didn’t do something right. Food wise, the attention to detail was great. The food was delicious but the travel and the hassle to get to eat here really kills a lot of the enjoyment. For more details of the food, I have a blog post about it.

Hands down one of the best bowls of ramen you can get in Tokyo. So many details here that set the bowl apart - all the meats were top notch and executed to perfection. The shoyu broth brought an end to end smile to my face as only the best bowls of ramen can do. Truly a place that warms the soul both through the noodles and hospitality, which is rare for ramen shops. Absolutely worth the trouble to get a seat.

Always, the taste is stable, and the compatibility with craft beer is excellent. #10/11/2025

This is honestly one of the most amazing bowls of ramen I've ever had. Personally I was never a fan of shoyu broths as I prefer heavier broths. However this ramen changed my perception on how deep and umami shoyu broths can be. Although a lighter soup, the flavour was so good. I've added additional wagyu topping and it compliments the ramen very well. If you are ever in the area do give it a try. Do note that reservations start at 9am. You have to be early to get a timeslot that you desire, Especially if you want to eat at 11am as the earlier timeslots fills up fast. It has 8 seats per seating and each seating is 40minutes long. This main store is limited to 100 bowls per day.

Took an hour travel and wait but not even able to get a reservation. Because the system changed and the notice is not clear. Even local Japanese were misled by the system. So bad for your customers traveling all the way to queue. You should have at least the first 40 minutes open to in person visitors if you are transferring to online reservations. or you can come out and tell us to book the time-slot before 9 am, so we can try to make a booking and not wasting all our time. 8 people spent so much time to try your food and got kicked away. Should show more respect to your guests.

I've been trying to go to all of the Michelin ramen restaurants and this is my new favorite of the bunch! (Nakiryu will always have a special place in my heart too.) The steak in the deluxe toppings is some of the best steak I've had in my life. Everything is delicious and so carefully prepared. They have a sign up sheet everyday, so you have to get there early.