Updated: January 31, 2020
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10 Best Ginza Ramen: Ramen Connoisseurs' Selection 2020


Ginza is known for its chic boutiques and expensive restaurants. However, there are some ramen joints that are amazingly good, original, and not at Ginza-esque prices! You should definitely try these 10 selected restaurants!

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Ramen In Ginza

Ginza is an underrated ramen spot. Frankly speaking, the posh district doesn't fit the image of where you would find some greasy (and addictively delicious) ramen joints. In reality, there are plenty of excellent ramen places that are worth the go, either because they are very original or just because they serve some solid-quality ramen with that deep umami taste worth making long queues for. Here is our selection of the 10 best places to go in Ginza for ramen!

re:Dine: Sea Bream Ramen!

If you like ramen, you're probably familiar with 'tonkotsu' (豚骨) ramen, right? Well, at 'Taisho,' a newly opened ramen restaurant inside of re:Dine Ginza, they specialize in a unique type of ramen called 'taikotsu' (鯛骨) ramen. Whereas tonkotsu soup is made by cooking pork bones, taikotsu soup is made by cooking tai (sea bream) bones to make a thick and cloudy soup that is rich with umami and flavor.

Each bowl of soup is made with the bones of an entire sea bream, and it shows! The soup is made with zero added oils or artificial flavors, yet has incredible umami that can hold its own against tonkotsu ramen. This is definitely an original kind of ramen you should try. They also have a tantanmen spicy version.
Tantanmen Tai Ramen

Mentokoro Ginzasa 

Located south of Ginza, between Simbashi and Tsukichi stations, this shop is a bit further from central Ginza than the other restaurants listed. However, it will be worth the walk to try this outstanding ramen. Ginzasa is known for its sea bream-based soup, which gives it an incredible umami flavour. If you are used to pork or chicken-based ramen, try this place out for a new experience.

Both the salt and white soy sauce ramen are worth trying. If you're really hungry, you might want to get a bowl of tai meshi (rice infused with the sea bream soup) as an extra.

Kazami: ramen with a unique refined twist

Kazami is a newer shop that is not as known yet as Kagari, but you can bet it might get up there in popularity because this shop has amazing ramen with its own distinctive taste.

What they add to their broth is called the "sake kasu", which is the paste-like sediment left after sake is produced. Added to the broth, this ingredient adds an interesting deepness to the ramen that is slightly bitter but not overpowering. Try the Sake Kasu Nohkou Soba dish to find out how amazing the taste is! The interior here is Ginza-like traditional and sleek.

Mugi to Olive: yet another creative Ginza ramen shop

This is another famous local restaurant that has made its name from a dish with a surprising combination of ingredients.

The outstanding ramen dish here is the Hamaguri Clam Ramen. If you've never heard of clam ramen, you are not alone! This is quite original and most Japanese are surprised by this addition.

The chef has selected a niboshi (dried sardine) and chicken stock which creates a perfect synergy in taste to complement the clams. The tasty clams come from Japan's Kawana region, and even the eggs, with their dark yolk and creamy texture, taste better than the ones found in a the standard ramen.

Finally, the noodles are from a famous Kyoto maker so everything top quality and tastes great.

This place is a must-try! Prices are around ¥1,000. Located at just a 5-minute walk from the Higashi Ginza Station or the Ginza Station.

ABC Ramen: Ginza's long-standing spicy ramen shop

ABC ramen is one of Ginza's flagship ramen shops. It was established in 1977 and has stayed really popular ever since. Located just a 3-minute walk from the Ginza Station, the interior is typically ramen joint-like, not as fancy as the above-mentioned restaurants.

ABC's particularity lies in its broth that is miso-based, and its spiciness that comes from a chili paste. They also add a generous amount of white and black sesame to their soups, which works well with the miso broth. The on-location, handmade noodles are excellent too!

They have menus in English.

Jangara Ramen: Kyushu ramen in Ginza

Jangara, unlike the other joints mentioned in this article, isn't an original Ginza shop, but rather a famous ramen franchise from the southern island of Kyushu. Kyushu has its own little beloved ramen style, and this restaurant's ramen is particularly great so it is worth mentioning here.

The particularity of the Kyushu ramen is that the noodles are thin and firm, the ramen is made from tonkotsu, or pork bones, and is thick. The soup is white and has a rich flavour that is sure to comfort you and satisfy your ramen craving. The chashu (pork) meat slices are tender and tasty.

This is an overall solid Kyushu ramen you can't go wrong with! A few other restaurants are located in Tokyo.


You'll often see long lines in front of the tiny 7-seat ramen joint Oborozuki. The turnover is relatively fast, however, and they take your order while you wait in line to make things as efficient as possible.

Here the tsukemen (dipping noodles) are a popular option. You can choose 200g or 300g of noodles at no extra cost. The super thick noodles (almost as thick as udon) come with three pieces of chashu, an egg, and a small piece of steamed fish-paste cake.

But it is the incredibly thick and savoury soup that steals the show here. It is made from a mix of fish and land animal dashi. Once you're finished with the noodles, you can ask to have the soup diluted with hot water to drink it to the last drop.


The most popular item here is the Niku Soba. Simple in appearance, topped with just a few pieces of chashu, the exquisite niboshi fish broth is what makes this ramen's claim to fame. Take a sip and the slight hint of bitterness soon gives way to a mix of mild natural sweetness combined with the perfect umami savouriness. It's not too heavy and salty so you'll want to drink it to the last drop.

As for the chashu, you only get a few small pieces but what they may lack in volume, they make up with irresistible tenderness and taste.

Do Miso

This is miso ramen, a specialty of Hokkaido, done Tokyo-style. The taste is very 'kotteri' (thick and strong-flavoured), but the strong flavour doesn't come from a meaty broth, rather, it comes from miso. This kind of broth goes really well with corn, a topping for this miso ramen. Order corn as an extra topping and you'll get a mountain of kernels on your noodles (recommended)!

Aside from the corn, it comes topped with the regular chashu, bean sprouts, and nori seaweed.

Shibire Noodles

With its visually impactful mabo tofu-topped ramen, this place is quite a stand-out of the Ginza ramen scene.

If you like spicy foods, you'll like their ramen made from a combination of Chinese seasonings giving it a hot, tingly and slight numbing sensation on the lips. It has some punch! You can choose the level of spiciness from mild, regular, or double spiciness.

Dig your way under the mabo tofu and you'll find some nice straight-type noodles. What's delightfully surprising is how good the combination of spicy tofu and ramen noodles is. This place has some serious fans, so you might have to wait in line a bit to get in.


Ginza has some of Tokyo's most amazing ramen! Don't be scared by the area's expensive image, these ramen shops are simply top-tiered and affordable.

Restaurants Mentioned in this Article

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    Japanese food culture enthusiast. Love to explore new areas and discover local specialties.

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