Nestled in Tokyo, this cozy ramen spot offers a Michelin-star experience with its rich tantanmen and hand-pulled noodles, drawing long queues of eager fans.
Japan, 〒170-0005 Tokyo, Toshima City, Minamiotsuka, 2 Chome−34−4 ＳＫＹ南大塚 １F Get directions
¥1,000–2,000
"Soy-sauce ramen, salt ramen and tsukemen are Japanese-style ramens; dandan noodles and hot-and-sour noodles are Chinese. The combination of both styles in a single bowl is the appeal here. Chef Kazumasa Saito applies his background in Chinese cuisine to full advantage. Dandan noodles with sesame paste and chilli oil is a perennial favourite. If you have room, try the boiled gyoza dumplings and steamed chicken with spicy sauce. In early morning, numbered tickets are distributed for the day." - Michelin Inspector
"Awarded a Michelin star in 2017, Nakiryu is famous for its tantanmen ramen, featuring special dandan noodles from Sichuan province in China." - Travel + Leisure Editors
"Tokyo is home to thousands of noodle shops. So how, exactly, do you set yourself apart in the world of ramen? First: patience. At Nakiryu, a Michelin-starred destination, it takes days to refine and condense the rich and unctuous broth before hand-pulled noodles and house-made sauces added. Top it off with tender roast pork so tender, and it's no wonder why folks stand in two-hour queues just to taste it. If you’re willing to brave the line, try the tongue-tingling Spicy Tantanmen, a gritty orange broth with complex aromas and flavors." - Brad Japhe
"Awarded: Michelin Star. The soups are made primarily with whole chicken and ingredients like beef bones, vegetables, dried fish and even a lavish helping of raw oysters. The ultra-thin tantanmen noodles have a distinctive sesame flavor and are made with little water and no eggs. The rich and fragrant soy sauce ramen features flat noodles of medium thickness with a good texture. Also popular are the roasted pork loin and slow-roasted pork shoulder fillet." - Alethea Tan
"The soups are made primarily with whole chicken and ingredients like beef bones, vegetables, dried fish and even a lavish helping of raw oysters. The ultra-thin tantanmen noodles have a distinctive sesame flavor and are made with little water and no eggs. The rich and fragrant soy sauce ramen features flat noodles of medium thickness with a good texture. Also popular are the roasted pork loin and slow-roasted pork shoulder fillet." - Alethea Tan
