Julian's Recs

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Food (4)

Ramen (2)

Coffee (1)

Bars (2)

Shopping (1)

Ramen 101

If you're visiting Japan and you've never ordered ramen at a proper shop, this is what you need to know. It's not complicated, but there are a few things that'll make the experience way better.

Three styles of ramen

Ramen

The classic. Noodles in a hot bowl of soup. This is what most people picture.

Tsukemen

Dipping noodles. The noodles and soup come separately. You dip the noodles into the hot, concentrated broth. The broth is thicker and more intense than regular ramen.

Aburasoba / Mazemen

Soupless ramen. Oil-based, mixed with toppings. You stir everything together at the bottom of the bowl. Lighter than it sounds.

Broth types

Shoyu Soy sauce-based. The most common style. Clear, savory, classic.
Shio Salt-based. Lighter and more delicate. You taste the broth itself more.
Miso Fermented soybean paste. Rich, hearty, a little sweet. Originated in Hokkaido.
Tonkotsu Pork bone broth. Creamy, opaque, heavy. Kyushu's gift to the world.
Tori Paitan Creamy chicken broth. Like tonkotsu but with chicken. Rich without being as heavy.
Tantanmen Sichuan-inspired. Sesame and chili. Spicy, nutty, warming.
Niboshi Sardine-based. Fishy in the best way. Intense umami. Not for everyone, but if you're into it, you're really into it.

How to order

Most ramen shops use a ticket machine (called a kenbaiki) right inside the entrance. You order and pay at the machine before sitting down.

Insert cash or coins, press the button for what you want, and you'll get a ticket for each item. Hand your tickets to the staff when you sit at the counter. If you order a bowl of ramen and a beer, you'll get three tickets: one for the ramen, one for the beer, and one receipt. Some newer shops accept IC cards (Suica/Pasmo) or credit cards, but don't count on it.

Can't read the machine? The top-left button is usually the house special. Look for an English button on the screen, use your phone to snap a photo and translate, or just point at anything and the staff will help.

Most ramen shops are cash-only. Be prepared.

Tips

  • If you're a big eater, always order the side rice bowl. It's usually not plain rice. It's seasoned and served with the same meat used in the ramen.
  • Water is self-serve. Look for a pitcher or tap at the counter. Nobody's bringing you a glass.
  • Slurping is not just acceptable, it's encouraged. It cools the noodles and (some say) enhances the flavor.
  • Eat fast. Ramen noodles absorb broth and get soggy. The chef times them for right now, not in 10 minutes.
  • For tsukemen, when you finish the noodles, ask for soup-wari (broth dilution). They'll add hot broth to your dipping sauce so you can drink it like a soup.
  • Don't linger after you finish. Ramen shops depend on fast turnover, especially when there's a line outside. Eat, enjoy it, and give up your seat for the next person. It's not rude to leave quickly. It's respectful.
  • Want to impress? Some shops let you choose noodle firmness. Say men katame de onegaishimasu for firm noodles. It's how they're meant to be eaten. If nobody asks, don't worry about it.